Wild Mushroom Tartlets
These impressive-looking tartlets are a cinch to make and they fly off the tray as fast as you can serve them. Even Lauren, who’s a lifelong mushroom avoider, can’t resist them. Don’t be put off by the idea of making your own tart crusts. This dough is extremely easy to work with and no kneading or rolling out is required.
For the crust
8 ounces cream cheese, softened
For the filling
2 tablespoons butter
Prepare the crust
Beat the cream cheese and butter with an electric mixer until smooth. Add the flour and salt and mix until well blended. Form the mixture into a ball, cover, and chill for 1 hour or overnight. Preheat oven to 375°F.
Prepare the filling
In a large saucepan, melt the butter over medium heat. Add the mushrooms and scallions, and cook until the mushrooms are tender, 5 to 10 minutes. Drain off any excess liquid, then add the balsamic vinegar and stir thoroughly. Cook for 1 more minute. Let the mixture cool slightly. In a large bowl, mix the eggs, flour and thyme, and salt with a spoon. Stir the cheeses into the egg mixture, then stir in the mushrooms.
The dough can be made up to 2 days ahead and kept covered and refrigerated. The cooked tartlets can be refrigerated for 1 day or frozen for up to 2 weeks. Warm them in a 300°F oven for 10 to 15 minutes if tarts were refrigerated, 20 to 25 minutes if frozen.