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.
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.