Irresistible Caramelized Onion and Goat Cheese Tarts in 3 Easy Steps

The pressure builds and you start counting down minutes until you eat.

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Y'all, it27s funny how just the sound of that valve hiss makes you feel kinda excited. You watch the pressure build and the sealing ring do its thing, making sure everything inside cooks up just right. It27s like you27re the captain of this little culinary spaceship.

While you wait, you can27t help but be curious if these Mushroom & Goat Cheese Tartlets will come out just as tasty as you pictured. You remember how the cream cheese and goat cheese blended with those cremini mushrooms, onions, and that hint of balsamic vinegar. It27s gonna be a party in your mouth.

The smell starting to peek out from the cooker makes your stomach rumble. You spot the little steam escapes, thinkin about that perfect flaky crust you rolled out earlier and the soft egg-cream filling inside. All the waitin is tough but the flavor27s worth every second.

Why Your Cooker Beats Every Other Pot

• Pressure builds quick so you get dinner ready way faster than with regular ovens or stovetops.
• The sealing ring keeps all those flavors trapped so nothing escapes while your tartlets cook.
• You get an even heat that cooks everything real good, no burnt edges here.
• Valve hiss is kinda like a little timer telling you that things are moving along.
• The quick release function lets you stop the cooking fast if you27re in a rush.
• Slow release keeps the tartlets moist and tender by letting steam out nice and gently.
• Your hands are free for other stuff since the cooker does most of the work after you set it.

All the Pieces for This Meal

• 3 cups all purpose flour for that nice flaky crust.
• 1 bd cups cold butter, gotta keep it cubed and cold for the dough to turn out perfect.
• 1 teaspoon kosher salt to amp the flavor in the pastry.
• ¾ cup cream cheese, creamy and smooth to mix into your crust dough.
• 1 egg, for binding the dough so it holds up in the muffin tins.
• 2 tablespoons olive oil, you27ll need it divided between browning veggies and greasing.
• 1 medium onion, small diced to give that sweet base flavor when cooked down.
• 340 grams cremini mushrooms, also small diced, bring that earthy goodness.
• 1 red bell pepper, diced small, adds a pop of color and mild sweetness.
• 1 tablespoon balsamic vinegar to add a subtle tangy kick to your mushroom filling.

The Exact Process From Start to Finish

Preheat your oven to 375 degrees Fahrenheit. This part27s so important 'cause you wanna bake those tartlets to a golden perfect finish after your pressure cooker has done its share.

Next, grab your food processor. Add your flour, cubed cold butter, and salt. Pulse it until you see those coarse crumbs20202020don27t go too far or you27ll lose that flaky texture.

Then add the cream cheese and egg, pulse again till the dough just comes together. Wrap it with plastic wrap and pop it in the fridge for about 30 minutes to chill.

While the dough chills, heat 1 tablespoon of olive oil in a skillet over medium. Toss in the diced onions and cook 27em till they soften up, about 5 minutes.

Add your mushrooms and red bell pepper next. Cook things down until all moisture evaporates and veggies are tender, about 10 to 12 minutes. Stir in balsamic vinegar and season with salt and pepper. Let that cool a bit before filling your shells.

On a floured surface, roll out your dough and cut it into circles that fit your muffin tin. Press dough into each cup and spoon in the mushroom mix. Bake for 20 to 25 minutes or until the edges are golden. Cool slightly then top with crumbled goat cheese if you want to.

Quick Tricks That Save Your Time

• Use store-bought pie dough if you27re in a pinch but still wanna taste that flaky crust.
• Dice your veggies in advance and keep 27em in the fridge so you just throw it in the pan when cooking.
• While waiting for your dough chill, prep your mushroom filling to save a step later.
• Use the quick release on your pressure cooker to speed things up once the cooking time is done.

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When You Finally Get to Eat

You notice that first bite melts in your mouth with a creamy burst from the goat cheese. The mushrooms bring that earthy, savory depth that keeps you wanting more.

The crust is flaky, buttery, and crisp right where it should be. You remember rolling out that dough with some stubborn patches here and there but hey, it tastes great.

Little hints of balsamic vinegar and thyme dance on your tongue, lifting the whole dish beyond plain old mushrooms. It27s like a tiny gourmet adventure on your plate.

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Each tartlet feels like a perfect handheld treat that27s just right for sharing or keeping all to yourself. Heck, you might even wanna make a double batch next time!

Keeping Leftovers Fresh and Ready

First, wrap each tartlet tightly with plastic wrap or use an airtight container in your fridge. They27ll keep for about 3 to 4 days, still tasting good warm or at room temp.

If you wanna save 27em for later, pop 27em in the freezer after wrapping real tight in foil or freezer bags. They27ll hold up to a month. Just thaw overnight in the fridge when you wanna eat.

To reheat, an oven or toaster oven works best to keep that crust crispy again. Heat at 350 degrees Fahrenheit for about 10 to 15 minutes and you27re back in business.

Everything Else You Wondered About

• Can I use other mushrooms? Totally, shiitakes or portobellos work great too. Just keep the diced size similar.
• Do I have to use cream cheese in the dough? It really helps with texture but you can try sour cream or skip it for a firmer crust.
• What27s the difference between quick release and slow release? Quick release vents pressure fast for when you27re in a hurry. Slow release lets pressure drop gradually, keeping food moist.
• Can I make these tartlets gluten-free? You27d wanna substitute the flour with a gluten-free blend. Texture might change, but still tasty!
• How do I know when the pressure cooker is done? Listen for the valve hiss and check the timer you set. When time27s up, do a quick or slow release based on recipe instructions.
• Can I prepare the filling ahead of time? Yep, you can cook the mushroom mix a day ahead and store it sealed in the fridge till you27re ready to bake.

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Mushroom & Goat Cheese Tartlets Made Easy in Your Pressure Cooker

Irresistible finger food tartlets made with a golden flaky crust filled with a creamy, savory blend of mushrooms, onions, red peppers, goat cheese, and a delicate egg custard. Perfect for parties, gatherings, or a gourmet snack.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Cuisine Mediterranean

Servings 48 tartlets

Calories 120 kcal

Equipment

• 1 Food processor
• 1 Skillet 12-inch
• 1 Muffin pan mini muffin tin with 48 cavities
• 1 Rolling pin
• 1 Oven preheated to 375°F

Ingredients

  

Ingredients

• 3 cups All purpose flour for flaky crust
• 1 ½ cups Cold butter cubed
• 1 teaspoon Kosher salt
• ¾ cup Cream cheese
• 1 Egg
• 2 tablespoons Olive oil divided
• 1 Medium onion small diced
• 340 grams Cremini mushrooms small diced
• 1 Red bell pepper small diced
• 1 tablespoon Balsamic vinegar
• 1 teaspoon Kosher salt for seasoning
• ½ teaspoon Freshly ground black pepper
• 2 tablespoons Freshly chopped thyme plus more for garnish
• 280 grams Goat cheese 2 x 140g logs
• 6 Eggs
• ½ cup 18% or 35% cream table or whipping cream
• 1 tablespoon Dijon mustard
• 1 teaspoon Kosher salt for custard
• ½ teaspoon Freshly ground black pepper for custard
• ¾ teaspoon Ground nutmeg

Instructions

 

Instructions

• Add flour, butter, and salt to a food processor and pulse until coarse crumbs form. Add cream cheese and egg. Pulse until dough starts to clump. Divide into 2 discs, wrap, and refrigerate for 1–2 hours.
• In a skillet, heat 1 tablespoon oil over medium heat. Add onion and sauté for 8 minutes until caramelized. Add mushrooms and 1 tablespoon oil; cook 6–8 minutes until browned. Add red bell pepper, cook 2 minutes, then stir in balsamic vinegar, salt, pepper, and thyme. Cool the mixture.
• Roll out each dough disc into a 14” circle. Cut out forty-eight 3” circles. Press into muffin pan cavities, slightly above rim. Chill for 10–20 minutes. Preheat oven to 375°F.
• Whisk eggs, cream, Dijon mustard, salt, pepper, and nutmeg to make custard. Spoon goat cheese into each shell, top with mushroom mixture, and fill with custard to rim. Do not overfill.
• Bake for 18–20 minutes until golden and puffed. Cool in pan 5 minutes, then transfer to wire rack. Garnish with fresh thyme and serve.

Notes

Make a double batch and freeze for later! To reheat, bake at 350°F for 10–15 minutes from cold or frozen.