Umami Bomb Mushroom Tartlets

Instructions

1. 1

   For the tartlet shells: In a food processor, combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until dough just comes together. Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

   ~45 min
2. 2

   Preheat oven to 400°F (200°C). Lightly grease a 12-cup muffin tin. Roll out chilled dough on a lightly floured surface to about 1/8-inch thickness. Cut out rounds to fit the muffin tin cups, pressing dough gently into each cup. Prick the bottoms with a fork.

   ~15 min
3. 3

   Blind bake the tartlet shells for 10-12 minutes, or until lightly golden. Remove from oven and let cool slightly.

   ~12 min
4. 4

   While shells bake, prepare the filling: Finely chop mushrooms, shallots, and garlic. Heat 1 tablespoon of olive oil (not listed but implied for cooking) in a frying pan over medium-high heat. Add shallots and cook until softened, about 3 minutes. Add garlic and cook for 1 minute more until fragrant.

   ~7 min
5. 5

   Add chopped mushrooms to the pan. Cook, stirring occasionally, until mushrooms have released their liquid and started to brown, about 8-10 minutes. Stir in fresh thyme, soy sauce, salt, and pepper.

   ~10 min
6. 6

   In a separate bowl, whisk together heavy cream and grated Parmesan cheese. Stir this mixture into the mushroom mixture until well combined and heated through.

   ~3 min
7. 7

   Spoon the mushroom filling evenly into the pre-baked tartlet shells. Whisk the egg with a splash of water and brush the edges of the tartlet shells with the egg wash.

   ~2 min
8. 8

   Bake for an additional 15-20 minutes, or until the filling is bubbly and the tartlet edges are deep golden brown.

   ~20 min
9. 9

   Let the tartlets cool in the muffin tin for a few minutes before carefully removing them to a wire rack to cool further. Serve warm or at room temperature.

   ~5 min