Small Mushroom Tartlets with Mozzarella

Ingredients

• 175 g flour
• 50 g grated Parmesan
• 0.5 tsp Salt
• 1 egg
• 120 g butter
• legumes (for blind baking)
• butter (for the molds)
• Flour (for the molds)
• 500 g mixed mushrooms (best forest mushrooms)
• 2 red onions
• 1 Garlic clove
• 2 tbsp oil
• Salt
• Pepper
• nutmeg
• 1 tsp Cornstarch
• 1 tbsp balsamic cream
• 50 ml dry red wine
• 100 g grated Gouda

Instructions

1. 1.

   Knead flour, cheese, salt, egg and butter into a shortcrust dough, wrap in cling film and chill for 30 minutes. Meanwhile clean the mushrooms and slice them. Peel and chop the onions and garlic. Preheat the oven to 200°C with upper and lower heat. On a lightly floured surface roll out the dough and line eight greased and floured (oven‑proof) cups or half‑round molds with it.

2. 2.

   Fill the molds up to the top edge with legumes and blind bake the pastry for 12–15 minutes in the preheated oven. Sauté onions and garlic in oil, add the mushrooms and cook together. Season with salt, pepper and nutmeg, sprinkle with cornstarch and pour in wine.

3. 3.

   Bring to a boil, then season with balsamic cream and set aside. Remove the tartlets from the oven and raise the temperature to 220°C. Remove the legumes from the tartlets and fill with the mushroom mixture. Sprinkle with cheese and bake until the cheese melts. Serve immediately.