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Recipe for :

Mushroom Onion Tartlets

This recipe comes from the the Break Eggs web site which is run by Faith Heinauer. This is what she said in describing Break Eggs:

"I grew up in a household that loved not only food, but also the creative process of cooking and entertaining. My father is a professional chef and my mother was a former pastry chef. After earning my degree in hotel and restaurant management, I joined my father's catering business and started teaching cooking classes. Growing up in the restaurant scene offers a lot of culinary observations; add my knack for experimenting in the kitchen, and you've got my collection of recipes and tricks of the trade. So, if you want to talk food, get a great recipe or hear the latest culinary scoop, you're at the right place!"

"A filling of fragrant thyme, savory mushrooms and tangy goat cheese is surrounded by a tender puff pastry shell, and baked until golden, crispy and creamy".


1 sheet puff pastry dough, thawed as directed
2 Tablespoons butter
8 ounces fresh mushrooms, chopped
1/2 cup green onions
1 egg, beaten
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/2 - 3/4 cup goat cheese, crumbled
2 – 3 Tablespoons Parmesan cheese, grated


  • Preheat oven to 375°.
  • On a lightly floured surface, roll out pastry into a 10 x 10-inch square. Cut into squares by cutting five strips across and four strips down (should yield 20 squares).
  • Press each puff pastry square into miniature muffin cups.
  • Evenly spoon the goat's cheese into the tart dough cups.
  • Melt butter in a medium skillet over medium-high heat. Add mushrooms and cook for 7 minutes.
  • Add the onions, and cook an additional 2 minutes.
  • Remove from heat and cool slightly.
  • In a medium bowl, whip together the egg, thyme and salt.
  • Stir in the cooled mushroom mixture.
  • Evenly place the mushroom mixture over the goat's cheese.
  • Top with the Parmesan cheese.
  • Bake for 12 - 17 minutes, or until puffed and golden brown. Serve warm.

Makes 20