Tartlets with mushrooms in cream

This is a super simple dish that looks beautiful and taste wonderful. This is the appetizer that usually sets the tone for the rest of the dinner and has been a crowd pleaser. I usually do not make cream based dishes, but this is an exception because it is a small amount of cream and fatty puff pastry.

The mushrooms are gently cooked in a cream sauce with a hint of thyme and burst of fresh parsley. The flaky puff pastry is wonderful with the filling. If you cannot find crème fraîche you can use a mix of cream amd yogurt, see note for instructions. I could easily eat a dozen of these.

This is a wonderful cookbook about Danish chef who introduces us to the old and modern dishes of the country. Filled with beautiful photographs and wonderful recipes, this cookbook is a lovely addition to my library.

For moe recipes from this beautiful cookbook, click here.

Photo credit Nisha Bilgrami.

Ingredients:

Ready puff pastry

1 egg lightly beaten

1 tablespoon butter

1/2 lb mushrooms, Button mushrooms are fine, washed and sliced

1 garlic clove, finely minced

1 teaspoon dried thyme

Salt, to taste

1/2 teaspoon pepper

1 cup crème fraîche, or see note

Juice of 1/2 lime

Parsley, minced for garnish

Preheat oven to 350 F.

Roll the puff pastry out a bit and cut to 2 inch rectangles. Score half the puff pastry with a lattice pattern and use these as the lids. For the bottom pieces, poke with a fork all over to prevent them from puffing up too much. Brush lightly with the egg. Bake for 12-15 minutes till golden and puffed. Remove and cool on a wire rack.

Heat the butter on high in a frying pan and add the mushrooms, garlic, thyme, salt and pepper. Sauté till the liquids have dried up and the mushrooms begin to get some color. Add the crème fraîche and cook on low flame till the sauce thickens, about 1-2 minutes. Mix in the lime juice and taste for salt and tartness. Remove from the heat.

Spoon the hot mushroom sauce to the bottoms of the baked puff pastry. Top with the lids, garnish with parsley and serve immediately.

NOTE: If you cannot fine crème fraîche, you can substitute 2 tablespoons yogurt and 1/3 cup cream. Cook the yogurt with the mushrooms first till they are dry again. Add the cream and cook till the sauce thickens.