Brie Tartlets
1 sheet puff pasty, thawed; or 12 invidual pastry cups
8 ounces mushrooms, cleaned and trimmed
1 Tbsp olive oil
1/4 tsp salt
1/8 tsp ground black pepper
3/4 tsp chopped fresh thyme
1/3 cup vegetable broth
1/4 cup minced onions
3/4 tsp balsamic vinegar
4 ounces Brie, thinly slices
Preheat oven to 400F. Line standard muffin pan or 24 tart molds with the puff pastry. Prick the bottom on the pastry with a fork and weight them with dried beans or tart weights. Bake pastry for 8-12 minutes, until it puffs and becomes very light, golden brown. Cool on a wire rack, set aside. (If using pastry cups, skip this step.)
Raise oven heat to 425F. Toss the mushrooms with the olive oil and spread in a single layer on a parchement lined baking sheet. Roast the mushrooms for 35 minutes, turning once, until they are deep brown. Transfer to a cutting board and coarsely chop. Toss the mushrooms with the salt and pepper and set aside.
In a small saucepan, bring the broth, thyme and onions just to steaming, remove from heat. Stir in the roasted mushrooms and balsamic vinegar. Divide the mushroom mixture between the pasty shells. Top each with a slice of Brie. Broil pastries for 3-5 minutes, until cheese melts and becomes bubbly.
Serve hot or at room temperature.
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Brie Tartlets
1 sheet puff pasty, thawed; or 12 invidual pastry cups
8 ounces mushrooms, cleaned and trimmed
1 Tbsp olive oil
1/4 tsp salt
1/8 tsp ground black pepper
3/4 tsp chopped fresh thyme
1/3 cup vegetable broth
1/4 cup minced onions
3/4 tsp balsamic vinegar
4 ounces Brie, thinly slices
Preheat oven to 400F. Line standard muffin pan or 24 tart molds with the puff pastry. Prick the bottom on the pastry with a fork and weight them with dried beans or tart weights. Bake pastry for 8-12 minutes, until it puffs and becomes very light, golden brown. Cool on a wire rack, set aside. (If using pastry cups, skip this step.)
Raise oven heat to 425F. Toss the mushrooms with the olive oil and spread in a single layer on a parchement lined baking sheet. Roast the mushrooms for 35 minutes, turning once, until they are deep brown. Transfer to a cutting board and coarsely chop. Toss the mushrooms with the salt and pepper and set aside.
In a small saucepan, bring the broth, thyme and onions just to steaming, remove from heat. Stir in the roasted mushrooms and balsamic vinegar. Divide the mushroom mixture between the pasty shells. Top each with a slice of Brie. Broil pastries for 3-5 minutes, until cheese melts and becomes bubbly.
Serve hot or at room temperature.
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