Upside Down Mushroom Gorgonzola Tartlets

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  • Level: Easy
  • Total: 45 min
  • Active: 15 min
  • Yield: 12 tartlets
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Ingredients

Nonstick cooking spray, for the mini muffin pan

6 ounces cremini mushrooms, sliced 

1/4 cup crumbled Gorgonzola

3 tablespoons all-purpose flour 

2 tablespoons panko breadcrumbs 

1 tablespoon fresh tarragon, chopped 

1 tablespoon fresh basil, chopped 

1 teaspoon lemon zest 

1/2 teaspoon kosher salt 

1/4 teaspoon freshly cracked black pepper 

2 large eggs 

1 sheet frozen puff pastry dough, thawed

Directions

  1. Preheat the oven to 375 degrees F. Spray a mini muffin pan generously with nonstick cooking spray.
  2. Set aside 12 pretty mushrooms slices. Put the rest of the mushrooms slices in a food processor and pulse until ground into small pieces, about 10 seconds. Add the Gorgonzola, flour, breadcrumbs, tarragon, basil, lemon zest, salt, pepper and eggs. Pulse until a thick paste is formed, about 30 seconds more.
  3. Gently roll out the puff pastry to a 10-inch square. Use a 2 1/2-inch round cutter to cut 12 rounds of dough. Poke the rounds with a fork.
  4. Lay 1 reserved mushroom slice in the bottom of each muffin cup. Spoon 1 tablespoon of the cheese mixture over the mushroom in each cup and top with a puff pastry round.
  5. Bake until the puff pastry is golden brown, 25 to 28 minutes. Cool for 2 minutes in the pan before inverting the tartlets. Serve immediately.