Appetizer: France – Feuilletés aux champignons sauvages et thym

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 12

Approximate Time

Prep 25 min

Cook 20 min

Additional 10 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 sheet (17.3 oz (490 g)) frozen puff pastry, thawed  
- 8 oz (225 g) mixed wild mushrooms, trimmed and coarsely chopped  
- 2 tbsp (28 g) unsalted butter  
- 1 tbsp (15 ml) olive oil  
- 1 small shallot, finely chopped  
- 1 clove garlic, minced  
- 1 tbsp (15 ml; about 3 g) fresh thyme leaves, chopped  
- 1/4 cup (60 ml) heavy cream  
- 1/2 cup (50 g) grated Gruyère or Comté cheese  
- 1 tsp (5 ml) Dijon mustard  
- 1 egg, beaten (for egg wash)  
- 2 tbsp (30 ml) chopped fresh parsley  
- Salt and freshly ground black pepper

Show original ingredient measurements

- 1 sheet (17.3 oz / 490 g) frozen puff pastry, thawed  
- 8 oz (225 g) mixed wild mushrooms, trimmed and coarsely chopped  
- 2 tbsp (28 g) unsalted butter  
- 1 tbsp (15 ml) olive oil  
- 1 small shallot, finely chopped  
- 1 clove garlic, minced  
- 1 tbsp (15 ml; about 3 g) fresh thyme leaves, chopped  
- 1/4 cup (60 ml) heavy cream  
- 1/2 cup (50 g) grated Gruyère or Comté cheese  
- 1 tsp (5 ml) Dijon mustard  
- 1 egg, beaten (for egg wash)  
- 2 tbsp (30 ml) chopped fresh parsley  
- Salt and freshly ground black pepper

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat oven to 400°F (200°C). Lightly grease a 12-cup (2.88 L) muffin tin or 12 small tartlet pans. On a lightly floured surface, roll the thawed puff pastry to about 1/8-inch (3 mm) thickness and cut twelve 3-inch (7.5 cm) rounds; reserve scraps for small decorations if desired.
2. Gently press each round into the prepared muffin tin or tartlet pans, forming a shallow shell. Chill the shells in the refrigerator while you make the filling (about 10 minutes) to help prevent shrinkage.
3. In a skillet over medium heat, warm the butter and olive oil. Add the shallot and sauté until translucent, about 2 minutes. Add the garlic and cook 30 seconds until fragrant.
4. Increase heat to medium-high, add the chopped wild mushrooms and thyme, and sauté until the mushrooms release their liquid and it evaporates, and the mushrooms begin to brown, about 6–8 minutes. Season with salt and pepper.
5. Stir in the Dijon mustard and heavy cream, reduce heat to medium, and simmer until the mixture thickens slightly, about 2 minutes. Remove from heat and fold in the grated cheese and chopped parsley; adjust seasoning.
6. Spoon the mushroom mixture into the chilled pastry shells, filling each nearly to the top but leaving a small border. Brush the exposed pastry edges with the beaten egg.
7. Bake in the preheated oven until the pastry is golden and the filling is set, 18–22 minutes. If you used larger pans, baking time may be a few minutes longer.
8. Let the tartlets cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature, garnished with a few extra thyme leaves or a small parsley sprig.

1. Preheat oven to 400°F (200°C). Lightly grease a 12-cup muffin tin or 12 small tartlet pans. On a lightly floured surface, roll the thawed puff pastry to about 1/8-inch (3 mm) thickness and cut twelve 3-inch (7.5 cm) rounds; reserve scraps for small decorations if desired.
2. Gently press each round into the prepared muffin tin or tartlet pans, forming a shallow shell. Chill the shells in the refrigerator while you make the filling (about 10 minutes) to help prevent shrinkage.
3. In a skillet over medium heat, warm the butter and olive oil. Add the shallot and sauté until translucent, about 2 minutes. Add the garlic and cook 30 seconds until fragrant.
4. Increase heat to medium-high, add the chopped wild mushrooms and thyme, and sauté until the mushrooms release their liquid and it evaporates, and the mushrooms begin to brown, about 6–8 minutes. Season with salt and pepper.
5. Stir in the Dijon mustard and heavy cream, reduce heat to medium, and simmer until the mixture thickens slightly, about 2 minutes. Remove from heat and fold in the grated cheese and chopped parsley; adjust seasoning.
6. Spoon the mushroom mixture into the chilled pastry shells, filling each nearly to the top but leaving a small border. Brush the exposed pastry edges with the beaten egg.
7. Bake in the preheated oven until the pastry is golden and the filling is set, 18–22 minutes. If you used larger pans, baking time may be a few minutes longer.
8. Let the tartlets cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature, garnished with a few extra thyme leaves or a small parsley sprig.