{"id":2041,"date":"2019-04-12T00:39:13","date_gmt":"2019-04-12T00:39:13","guid":{"rendered":"http:\/\/www.kitchenfairy.ca\/?p=2041"},"modified":"2020-01-11T22:55:25","modified_gmt":"2020-01-11T22:55:25","slug":"mushroom-goat-cheese-tartlets","status":"publish","type":"post","link":"https:\/\/www.kitchenfairy.ca\/staging\/1035\/mushroom-goat-cheese-tartlets\/","title":{"rendered":"Mushroom & Goat Cheese Tartlets"},"content":{"rendered":"

Individual, mini-sized savoury tarts filled with caramelized mushrooms, onions, red peppers and goat cheese are the perfect finger food for a brunch or party.<\/p>\n

\"Mushroom<\/p>\n

When I have a large crowd to entertain, I prefer to host an appetizer-style party rather than a sit-down meal. I also like to make sure there are sufficient choices of yummy bites for both vegetarians and meat eaters. These irresistible tartlets fit the bill for a satisfying vegetarian appetizer! Everyone loves them, which is the reason I\u2019ve made them so many times for spring brunches, pot lucks and New Year\u2019s Eve parties.<\/p>\n

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The dollop of goat cheese baked inside the tartlets is what really takes them over the top. Pop one in your mouth and taste the distinct tangy flavour and creaminess of the goat cheese which balances beautifully with the savoury filling. Everything is better with goat cheese!<\/p>\n

Read on to see how you can you make these elegant and impressive tartlets! I\u2019ll guide you through every step and show you how simple it is to prepare them ahead making entertaining a breeze.<\/p>\n

\"ingredients<\/p>\n

No-fail tartlet pastry<\/h2>\n

The homemade pastry dough makes these tartlets so much tastier and flakier than using store-bought pastry shells. It\u2019s really easy to make! Whirl up the pastry dough ingredients in a food processor then chill the dough before rolling.<\/p>\n

Even if you\u2019ve never made any type of pie dough before, I guarantee you won\u2019t fail with this buttery pastry dough! The cream cheese in the dough makes it smooth and silky to roll and the butter allows them to bake to a crumbly flaky texture.<\/p>\n

\"rolling<\/p>\n

Savoury\u00a0filling<\/h2>\n

The pastry shells are filled with caramelized onions, mushrooms, red peppers and fresh thyme which is all deglazed with a touch of balsamic vinegar. The layers of flavours which develop in the cooking process are beyond delicious! A dollop of goat cheese goes into each tartlet and creamy egg custard is poured over top to hold all the ingredients together. The tarts are then baked until golden-crisp and the filling puffs up.<\/p>\n

\"filling<\/p>\n

\"tarts<\/p>\n

Equipment needed<\/h2>\n

As mentioned above, a food processor is required to make the no-fail pastry dough. You\u2019ll also need a 3\u201d round biscuit cutter to cut out the rounds. I happen to have a 3\u201d round scalloped cutter that creates pretty wavy edges, but a simple round 3\u201d cutter works perfectly too. Lastly, you need mini muffin tins; ideally two 24 cavity muffin tins so you can complete the recipe in one round. If you have only one muffin tin, you will have to reserve the remaining ingredients and repeat the process.<\/p>\n

Make tartlets ahead of time<\/h2>\n

You can bake the tartlets ahead of time and refrigerate or freeze them until needed. I always do this when I need to prepare for a party as it makes entertaining that much easier. If making ahead, reduce the baking time by 2 to 3 minutes. Cool tarts completely and store in an air-tight container in the refrigerator for up to 3 days or in the freezer up to 3 months. To reheat, place cold or frozen tartlets on a baking sheet (or back into the mini muffin cups) and heat in a preheated 350 degrees F oven for 10 to 15 minutes until lightly golden and warm.<\/p>\n

\"tarts<\/p>\n

Tips<\/h2>\n