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Wild Mushroom Tarts

From Our Kitchen

Preheat oven to 375ºF


1 lb. assorted wild mushrooms, chopped
3 shallots, sliced
1 tsp. garlic, chopped
1 tsp. thyme, chopped
½ cup sherry
1 egg, beaten
1 sheet puff pastry
fontina cheese
2 Tbsp. olive oil
salt and pepper


Cut puff pastry in to 2”x2” squares. Place a piece of parchment on a sheet pan and arrange puff pastry on pan. Using a small knife, lightly score (slice) puff pastry. Brush with beaten egg. Bake until golden brown, 5-6 minutes. Remove from oven.

Heat oil in a large sauté pan over medium heat. Add mushrooms and cook until just golden brown, about 6-8 minutes. Do not stir for the first 2 minutes to all ow a good sear. Add shallots and cook for 2-4 minute. Add garlic and thyme and cook for 30 seconds. Add sherry and cook until sherry has evaporated. Remove from heat and season with salt and pepper. Scoop a small amount of mushrooms into puff pastry. Put a a small slice of fontina cheese on top. Bake until cheese bubbles, 2-3 minutes. Serve.