Chanterelle Mushroom and Bacon Tartlets are a delectable bite-sized appetizer that combines the earthy, rich flavor of chanterelle mushrooms with the savory goodness of crispy bacon. These tartlets feature a flaky pastry shell filled with a creamy mixture of sautéed mushrooms, onions, garlic, and crumbled bacon, all brought together with a touch of cream and cheese for added richness. Perfect for entertaining or as a starter for a special meal, these tartlets are both elegant and comforting, offering a sophisticated taste of the forest with every bite. Their golden crust and savory filling make them an irresistible treat that will impress your guests, making any gathering feel special.
Ingredients:
- 1 package (about 1 lb) puff pastry, thawed
- 1/2 lb fresh chanterelle mushrooms, cleaned and roughly chopped
- 4 slices bacon, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup heavy cream
- 1/2 cup shredded Gruyère or Swiss cheese
- 1 tbsp fresh thyme leaves, chopped
- 1 tbsp olive oil
- Salt and black pepper, to taste
- 1 egg, beaten (for egg wash)
Instructions:
- Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the Tartlet Filling:
- In a skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the skillet and set it aside on a paper towel-lined plate. Drain most of the bacon fat, leaving about 1 tablespoon in the skillet.
- Sauté the Vegetables:
- Add the olive oil to the skillet with the bacon fat. Sauté the chopped onion over medium heat for about 3-4 minutes, until softened. Add the minced garlic and cook for another minute. Stir in the chopped chanterelle mushrooms and cook for 5-7 minutes, or until the mushrooms are tender and any released moisture has evaporated. Season with salt, black pepper, and fresh thyme.
- Add the Cream and Cheese:
- Stir in the heavy cream, allowing it to simmer for 1-2 minutes until slightly thickened. Remove from heat and mix in the shredded Gruyère cheese and the cooked bacon. Let the filling cool slightly.
- Prepare the Puff Pastry:
- On a lightly floured surface, roll out the puff pastry to about 1/8 inch thickness. Use a round cookie cutter (about 3 inches in diameter) to cut out circles. Place the pastry circles on the prepared baking sheet.
- Assemble the Tartlets:
- Spoon about a tablespoon of the mushroom and bacon filling onto each pastry circle, leaving a small border around the edges. Brush the edges of the pastry with the beaten egg to help them turn golden brown while baking.
- Bake the Tartlets:
- Bake in the preheated oven for 15-18 minutes, or until the puff pastry is golden and flaky.
- Serve:
- Allow the tartlets to cool slightly before serving. Garnish with additional fresh thyme if desired, and enjoy them warm.
Chanterelle Mushroom and Bacon Tartlets offer a delightful combination of flavors and textures, making them the perfect addition to any appetizer spread or special occasion. Their crispy, buttery pastry and savory filling provide a gourmet taste experience in every bite.
