Best 6 Mushroom Zucchini Gruyere Tartlet Recipes

GRUYERE AND MUSHROOM TARTS

Steps:

• Preheat oven to 325 degrees F.
• In a large saute pan over medium-high heat, add the oil. Add the garlic and saute for a few seconds. Add the mushrooms, a pinch of salt and pepper, chives, and sherry vinegar. Cook until softened and slightly crisp, about 3 minutes. Remove the mushroom mixture from the pan and add to a food processor. Pulse a few times to chop finely chop the mushrooms and reserve.
• In a large bowl, add eggs, cream, and salt and pepper, to taste. Beat well with a whisk until evenly incorporated.
• Line the muffin tins with the tart shells and divide the mushroom mixture among the shells. Cover with the egg custard and top with the cheese. Bake until the custard sets, about 22 minutes. Remove from the oven to a serving tray and serve.

MUSHROOM, ZUCCHINI, GRUYERE TARTLET

Steps:

• Heat up the oven to 200°C.
• Saute onion in in 3/4 of the butter until soft and slightly translucent in a big saucepan.
• Add mushrooms, rosemary and salt to taste and cook over high heat for 5 minutes, then add the wine and cook for another 5 minutes or so until liquid is absorbed. (If necessary drain the remaining liquid into the sink).
• Rinse the saucepan wall and use the remaining butter to saute the zucchini slices over high heat for 1-2 minutes on each side.
• When the oven has warmed up to the desired temperature, put the puff pastry on a baking sheet and brush a 1 cm edge with beaten egg.
• Bake blind for 5-8 minutes or until the edges have started to puff up slightly.
• Take out of the oven, let cool for a bit and line with alternative slices of gruyere cheese (like a pedestrian crossing pattern).
• Spoon the mushrooms on top evenly. Add the zucchini slices on top.
• Bake in the preheated oven for 15-20 more minutes until edges are puffed up and golden.
• Right before taking out of the oven sprinkle a little bit of parmesan or leftover gruyere on top. (optional).
• Enjoy warm with a side of fresh salad.

MUSHROOM-GRUYERE TART

Steps:

• Crust: Preheat oven to 425 degrees. In a large bowl, whisk together both flours and salt. Stir in tahini, oil, and 3 tablespoons water. Knead in bowl until a ball forms; add up to 1 tablespoon more water, if needed. Transfer dough to a lightly floured surface. Roll dough into a 12-inch round and fit it into a 9 1/2-inch tart pan with a removable bottom. Trim flush with rim. Prick bottom of dough all over with a fork. Bake, rotating pan halfway through, until crust is golden brown and crisp, about 35 minutes. Let cool on a wire rack.
• Filling: Reduce oven temperature to 350 degrees. In a large skillet, heat oil over medium. Add shallot, garlic, and red-pepper flakes; cook, stirring, until shallot is softened, about 4 minutes. Add mushrooms and salt. Cook until mushrooms are tender and golden brown in spots, 6 to 8 minutes. Let cool slightly.
• In a large bowl, combine cheese, eggs, parsley, and mushroom mixture. Pour filling into crust. Bake tart, rotating pan halfway through, until just set, 30 to 35 minutes. Transfer pan to a wire rack and let tart cool slightly, about 10 minutes. Top with parsley, and serve warm or at room temperature with more red-pepper flakes. (Tart can be refrigerated, covered, overnight; bring to room temperature or reheat before serving.)

ZUCCHINI MUSHROOM BAKE

Steps:

• Preheat oven to 350°. Toss together first 5 ingredients; place in a shallow greased 2-qt. baking dish., Bake, covered, 30 minutes. Sprinkle with cheese; bake, uncovered, until vegetables are tender, about 10 minutes.

CHANTERELLE MUSHROOM TARTLETS

Steps:

• Heat the half the butter or margarine and the corn oil in a large skillet. It needs to be super hot.
• Add the half the mushrooms and half the onion. Saute until browned. (If your mushrooms are wet, even with the very high temperature, they may release liquid. If this happens, continue to cook until the liquid evaporated and mushrooms brown a little.
• Cook the second half of mushrooms and onions in the other half of butter and oil.
• Beat the egg slightly and add some of the hot mixture to it.
• Add the egg mixture to the skillet along with the cheese, thyme, and the parsley.
• Cook about one minute longer and set aside.
• Cut the crusts off the bread and flatten each with a rolling pin.
• Spread butter or margarine on one side of the slices of bread.
• Cut into quarters and put into mini-muffin trays, butter side down.
• Fill each with the mushroom filling.
• Top with a sprinkling of parmesan cheese.
• Bake at 350 degrees for 20 to 25 minutes.

CARAMELISED MUSHROOM TARTLETS

Steps:

• Heat the oil in a generous frying pan, add the onion and fry over moderate heat for about 7 mins until soft and golden. Stir in the sugar and seasoning, turn up the heat and add the mushrooms. Sizzle for 5 mins until you have driven off any moisture and the mushrooms are golden. Stir in the garlic for a few further mins, until fragrant, then turn off the heat and stir in most of the thyme (save some for sprinkling). The mushroom mix can be chilled at this point.
• To make the tartlet bases, cut 7-8cm circles out of the bread using a cookie cutter or glass. Butter one side and stick buttered-side down into a 12-hole tartlet tin. Freeze any leftovers to make breadcrumbs.
• When ready to bake, heat oven to 220C/200 fan/gas 7. Divide the mushroom mixture between the tartlets and top with a sprinkle of cheese. Don't be too tidy about this - any cheese on the tin will form a lacy edge to the tartlets. Bake for 10-15 mins until golden and bubbling. Sprinkle over the reserved herbs and serve.