Nickel Allergy Friendly Mushroom Tartlets with Thyme

Total time1 hr 30 min

Prep time30 min

Cook time30 min

Nickel Allergy Friendly Mushroom Tartlets with Thyme

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Ingredients

6 servings

For the pastry

1 ¼ cups all-purpose flour
Gold Medal Flour All-Purpose Unbleached - 5 Lb Gold Medal Enriched Bleached Presifted All Purpose Flour - 10 Lb Food Club All Purpose Flour 5 Lb Tenda Bake All Purpose Flour 2 lb Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 32 oz
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¼ tsp salt
½ cup (1 stick) cold unsalted butter, cut into ½-inch cubes
3–4 tbsp ice water

For the filling

2 tbsp unsalted butter
2 medium shallots, finely minced
12 oz mixed mushrooms (cremini, shiitake, or button), finely chopped
2 tsp fresh thyme leaves
1 clove garlic, finely minced
2 tbsp dry sherry or dry white wine
3 tbsp heavy cream
¼ tsp salt
¼ tsp black pepper
¼ cup finely grated parmesan

For serving

fresh thyme sprigs, for garnish (optional)

Instructions

1
In a large mixing bowl, whisk together the flour and salt. Add the cold butter cubes and use your fingertips to press and smear the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Drizzle in 3 tbsp of ice water and stir with a fork until the dough just comes together; add the remaining 1 tbsp if the dough is still crumbly. Turn out onto a lightly floured surface, press into a flat disk, wrap in plastic wrap, and refrigerate for 30 minutes.
2
Preheat the oven to 375°F (190°C). Lightly butter the cups of a 12-cup mini muffin tin.

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