Mushroom & Black Garlic Tartlets with Smoked Duck Breast

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Lightly grease a 12-cup muffin tin.

   ~5 min
2. 2

   On a lightly floured surface, roll out the puff pastry sheet to about 1/8 inch thickness. Cut out 12 rounds using a cookie cutter slightly larger than the muffin tin cups.

   ~10 min
3. 3

   Gently press the pastry rounds into the muffin tin cups, forming tartlet shells. Prick the bottoms with a fork.

   ~5 min
4. 4

   In a frying pan, heat olive oil and butter over medium heat. Add finely chopped shallots and sauté until softened, about 3 minutes.

   ~8 min
5. 5

   Add minced garlic and cook for 1 minute until fragrant. Add sliced mushrooms and chopped black garlic. Cook, stirring occasionally, until mushrooms are browned and tender, about 10-12 minutes.

   ~22 min
6. 6

   Stir in fresh thyme, salt, and pepper. Remove from heat and let the mushroom mixture cool slightly.

   ~2 min
7. 7

   Beat the egg with 1 tablespoon of water to make an egg wash.

   ~1 min
8. 8

   Spoon the mushroom and black garlic filling evenly into the pastry shells.

   ~3 min
9. 9

   Brush the edges of the pastry with the egg wash.

   ~1 min
10. 10

    Bake for 15-18 minutes, or until the pastry is golden brown and puffed.

    ~18 min
11. 11

    While the tartlets are baking, thinly slice the smoked duck breast.

    ~5 min
12. 12

    Once baked, carefully remove the tartlets from the muffin tin. Arrange a few slices of smoked duck breast on top of each warm tartlet.

    ~3 min
13. 13

    Drizzle with balsamic glaze just before serving.

    ~1 min