Mushroom and Onion Tartlets

I am seldom willing to spend so much time making something that involves these many steps; mixing, cooling, cooking, rolling, cutting before I could actually do some baking. But for this recipe, I would make an exception. That’s how good it is 🙂

A. Let’s start with the pie crust. Here’s what you need:

  • 1 stick (113 gr) cold unsalted butter, cut into small pieces
  • 1 1/4 cup all-purpose flour
  • 1/2 tablespoon granulated white sugar
  • 1/2 teaspoon salt
  • 2 1/2 tablespoon cold water

In your food processor:

  • Mix the flour, sugar, and salt until combined. Add cold butter and pulse until the mixture is crumbly. Pour cold water and mix again until the dough clumps together.
  • Shape the dough into a ball, cover with plastic wrapper and chill in refrigerator for at least an hour.

B. While waiting for the crust to chill, let’s prepare the filling. Here’s what you need:

  • 150 gr button mushroom, chopped
  • 1 large yellow onion, finely chopped
  • 125 gr ricotta cheese
  • 1 egg
  • salt & pepper to taste
  • 1 teaspoon olive oil for sauteing

In your non-stick medium pan:

  • Heat oil and sautee onions until they are slightly translucent. Add mushrooms, salt & pepper to taste, and cook just until everything is softened.
  • Let filling cool for 5 to 10 minutes. In the mean time, whisk ricotta cheese and egg together until you have a smooth mixture.
  • Fold filling into cheese and egg mixture until well combined.

C. Now let’s assemble everything. For this step, you’ll need the following:

  • A 12-cup regular muffin pan
  • 1 tablespoon chopped chives (feel free to substitute this with spring onion)
  • 1/4 cup grated parmesan
  • Your oven pre-heated to 190 C

Finally…. :

  • First, roll the pie crust. Flour both worktop and rolling pin. Roll chilled dough into approximately 9-in crust (about 0.1-in thick)
  • Cut into 3-in rounds. It should perfectly yield 12 rounds with hardly any leftover. Line these at the bottom of muffin cups.
  • Spoon filling into each cup, topped with chopped chives and grated parmesan.
  • Bake for approximately 22 minutes until tops are bubbly and crusts are slightly golden.


Phew! I believe this is the longest recipe I’ve ever posted so far. Just imagine the amount of dish washing waiting for me at the sink afterwards.

Obviously, if you’re a busy career woman (or man) or a full-time mom (or dad) with a handful kid or two, there are options that involve lesser preparation. For example, you could get one of those ready-made pie crusts from the supermarket. Brands like Pillsburry and Jus-Rol have already-rolled crusts which you can immediately use according to your recipe. No mixing and rolling needed. If you happen to live in Asia like me, these are of course very expensive. For a cheaper alternative, try Betty Crocker’s pie crust mix. You won’t need to mix the flour, butter, etc yourself, but you’ll still need to roll the dough.

Where were we on the tartlets, by the way? Ah yes, dish washing! Like I said, these are so good that they are worth it. The crust is so buttery and flaky, while the filling is creamy, savory, and mushroomy. Serve warm (preferably fresh from the oven), with a pot of good Earl Grey. If there are any leftovers by any chance *gasp*, just reheat them in a warm oven (100 C) for about 10 minutes and they are good as new 🙂


2 thoughts on “Mushroom and Onion Tartlets

  1. Mereel, amel here. I’ve tried this recipe…. It’s super yumsssssss… *crying tears of joy*
    I have this fear of making pwie crust, including the boxed kind (silly me, I know), but I have finally conquered it!
    Thanks for sharing such a delish recipe!!

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