Simple and delicious appetizers during the holiday’s are my absolute favorite kind! I love the idea of snacking, having a cocktail, and sitting around a fire with family! These goat cheese and mushroom tartlets have so much flavor and pair so well with the holidays! These are honestly super simple! If you make the dough ahead of time they are honestly so quick to make. The dough does take some time to chill and set, but that step can easily be done the night before! These tarts are best warm out of the oven. Obviously, don’t eat them immediately because they will be like lava, but about 5 minutes out of the oven and they are absolutely perfect!
Equipment for this recipe:
- Mixer
- Oven
- Muffin Tins
- Round Cookie Cutter
- Rolling Pin
- Frying Pan
Ingredients for this recipe:
- Flour
- Salt
- Butter
- Ice Water
- Sliced White Mushrooms
- Rosemary
- Pepper
- Garlic
- Goat Cheese
The Dough:
The dough here is so important, because you want it to be light and flakey! That is key! The way to make this happen is chilling time and folding. First, in a mixer you will combine the flour, salt, softened butter and mix until crumbly. Then, you will add in the ice cold water and mix again until a soft dough forms. Set the dough out on a floured surface and roll into a long rectangle about a half inch thick. Fold the top half of the rectangle down and the bottom half up to form a square. Wrap the dough in saran wrap and chill in the refrigerator for 30 minutes. Then, turn the dough out onto a floured surface and roll back out into a long rectangle. Fold the top half of the rectangle down and the bottom half back up again to form a square. Chill again for 30 more minutes. Repeat this process at least 3 times! This will make that dough light and flakey! So important!
Storage of the dough:
If you would like to make the dough ahead, which I highly recommend for convenience, it is very easy to store! If you plan to make the pies within 2 days, you can store the dough in saran wrap in the refrigerator. If you plan to make the pies after 2 days, store the dough in the freezer for up to 2 weeks. Set it out on the counter for 5 hours to thaw before using.
Storage of Pies:
Once the pies are cooked, they will save in the refrigerator for 3 days. To reheat them, it is best to put them in a toaster oven or in the regular oven at 300º for 5-8 minutes. Watch them closely to make sure they don’t get overly brown on the outsides when reheating. I do not recommend reheating them in the microwave.
Substitutions:
Different Cheese- Goat cheese is my absolute favorite cheese in this, but Brie is also delicious too! Swap out the brie 1:1 for the goat cheese.
Pre-made Dough- Although I think homemade dough has the best flakiness and taste, I completely understand that it isn’t always practical. Store bought pastry dough or pie crust will work as well. Pie crust will have a slightly more dense texture than pastry dough will!
Goat Cheese and Rosemary Mushroom Tartlets
Notes
The dough is so important for these! It is so buttery and flakey! If you don\\\’t want to make your own dough, make sure you use a high quality pastry dough or pie crust. Pie crust will be more dense and less buttery.
Ingredients
- Dough Ingredients:
- 2 cups of flour
- 1 cup of butter, softened
- 1/4 tsp salt
- 6 tbsp of ice cold water
- •
- Filling Ingredients:
- 4 tbsp butter
- 4 sprigs rosemary
- 6 garlic cloves
- 24 oz. sliced white mushrooms
- 4 oz. goat cheese
- 1/8 tsp salt
- 1/8 tsp pepper
Instructions
- First, combine flour, softened butter, and salt in a mixer and mix on a medium speed until soft crumbles form.
- Then, add in the ice cold water. Mix on a medium speed until a soft dough forms.
- Scrape the dough off the mixer and dump out on floured surface.
- Roll the dough into a rectangle. Then fold the top half of the dough down and the bottom half of the dough up to form a square.
- Wrap the dough in saran wrap and chill for 30 minutes.
- Roll the dough back out into a rectangle and fold the top half of the dough down and the bottom half of the dough up to form a square, chill again for 30 minutes. Repeat this process 2 more times.
- Preheat the oven to 375º. Preheat a medium frying pan over medium high heat.
- Melt the butter in the frying pan and add in the sprigs of rosemary and the whole garlic cloves. Allow the butter to brown slightly, this takes about 2-3 minutes. Stir it constantly.
- Once the butter is browned, remove the rosemary sprigs and garlic cloves.
- Add the mushrooms, salt, and pepper to the browned butter and stir until the mushrooms are evenly coated in butter. Continue cooking the mushrooms until they are cooked down, this takes about 5-8 minutes.
- Mince the garlic and rosemary leaves. Mix together the goat cheese, garlic, and rosemary and set aside.
- Roll the dough back out and use a round cookie cutter or the lip of a cup to cut out 32 round pieces of dough.
- Grease a cupcake pan with cooking spray and press each round piece of dough into the cupcake pan.
- Fill each dough cup with your mushrooms and the goat cheese mixture.
- Bake the tartlets in the oven for 35 minutes or until the edges and goat cheese are golden brown.
- Serve while warm!
Nutrition Facts
Goat Cheese and Rosemary Mushroom Tartlets
Serves: 16
|
Amount Per Serving: 2 Tartlets
|
||
|---|---|---|
| Calories | 215 | |
| % Daily Value* | ||
| Total Fat 16.2 g | 24.9% | |
| Saturated Fat 9.9 g | 49.5% | |
| Trans Fat 0.1 g | ||
| Cholesterol 44.4 mg | 14.8% | |
| Sodium 96.8 mg | 4% | |
| Total Carbohydrate 14.2 g | 4.7% | |
| Dietary Fiber 0.9 g | 3.6% | |
| Sugars 0.9 g | ||
| Protein 4.2 g | ||
| Vitamin A 122.8% | Vitamin C 1.4% | |
| Calcium 9.3% | Iron 0.3% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Muddled and Minced
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