Chanterelle and pancetta tartlets

    Chanterelle and pancetta tartlets

    (16)
    69saves
    45min


    15 people made this

    About this recipe: Chanterelle mushrooms, pancetta and garlic make up the filling for these mini puff pastry tarts. Elegant canapés for parties.

    Ingredients
    Serves: 12 

    • 1 dessertspoon olive oil
    • 2 large shallots, minced
    • 1 clove garlic, minced
    • 225g (8 oz) chanterelle mushrooms, finely chopped
    • 1 tablespoon brandy
    • 1/2 teaspoon minced fresh thyme
    • 1 tablespoon minced fresh parsley
    • salt and freshly ground black pepper to taste
    • 1 egg
    • 4 tablespoons semi-skimmed milk
    • 60g (2 oz) grated Gruyere cheese
    • 2 tablespoons cream cheese, softened
    • 2 slices pancetta, cooked and diced
    • shop-bought puff pastry sheets, formed into 24 mini tart cases

    Method
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 160 C / Gas mark 3.
    2. Heat olive oil in a frying pan over medium heat. Sauté shallots until they begin to brown. Add garlic and mushrooms, and cook until tender. Deglaze pan with brandy, and season with thyme, parsley, salt and pepper. Remove from heat, and allow to cool.
    3. In a large bowl, combine egg, milk, Gruyere, cream cheese, and bacon. Fold in mushroom mixture. Spoon evenly into puff pastry cases, and place on baking tray.
    4. Bake in preheated oven for 15 to 20 minutes, or until filling is set.

    Tip:

    You can use mini puff pastry cases ready formed from the supermarket.

    See all 12 recipes

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    Reviews & ratings
    Average global rating:
    (16)

    Reviews in English (15)

    by
    22

    I found this to be quite a charming recipe--easy to make with impressive results. Since the phyllo tart shells are not available in my area, I took phyllo dough and pressed it around the cups of a muffin pan, then filled the cups with the mixture. Although the recipe lends itself well to chanterelle mushrooms, it can be modified easily, e.g. by substituting spinach for the mushrooms. Any quiche ingredients would work. I find that this particular recipe tastes best by increasing the garlic, onions, cream cheese and Swiss cheese a bit, and I add an extra egg. This dish is also quite suitable for brunch.  -  17 Aug 2008  (Review from Allrecipes US | Canada)

    by
    22

    Pretty good, but next time I will add more Swiss cheese, cream cheese, and bacon.  -  08 Dec 2003  (Review from Allrecipes US | Canada)

    by
    10

    The only changes I made were to omit the parsley, and I used chestnut mushrooms. I couldn't find phyllo shells (admittedly, I didn't look too hard) so I used a cookie cutter to cut out circles of white bread which I pressed into a greased muffin tin, and toasted in the oven for about 5 mins. Turned out really well! This is a nice little snack/appetizer. Thanks!  -  15 Aug 2008  (Review from Allrecipes US | Canada)

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