Caramelized Shallot Tartlets Recipe

Name: Caramelized Shallot Tartlets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick cooking spray; Flour for dusting work surface; 1 Pkg. Pillsbury All Ready Pie Crust (2 crusts); 12 Oz. sliced bacon, cooked crisp, drained, (reserving 2 Tbs. rendered bacon fat), and chopped; 2 Tbs. butter; 6-8 Shallots, diced small; 10 Oz. mushrooms, diced small; 1 tsp. fresh thyme leaves; 1/4 tsp. freshly ground black pepper; 1/4 tsp salt; 6-8 oz shredded Fontina cheese; 1 Cup heavy cream; 4 Eggs, beaten; 1/8 tsp. freshly grated nutmeg; Special Equipment:; Mini muffin pans; 2-1/2 or 3-inch scalloped cookie or biscuit cutter; Wooden mini tart press (optional) -It looks like a miniature wooden dumbbell

Servings: persons

Nonstick cooking spray
Flour for dusting work surface
1 Pkg. Pillsbury All Ready Pie Crust (2 crusts)
12 Oz. sliced bacon, cooked crisp, drained, (reserving 2 Tbs. rendered bacon fat), and chopped
2 Tbs. butter
6-8 Shallots, diced small
10 Oz. mushrooms, diced small
1 tsp. fresh thyme leaves
1/4 tsp. freshly ground black pepper
1/4 tsp salt
6-8 oz shredded Fontina cheese
1 Cup heavy cream
4 Eggs, beaten
1/8 tsp. freshly grated nutmeg
Special Equipment:
Mini muffin pans
2-1/2 or 3-inch scalloped cookie or biscuit cutter
Wooden mini tart press (optional) -It looks like a miniature wooden dumbbell

1
1. Spray top of pans and inside of mini muffin cups lightly with nonstick cooking spray.
2
2. Lightly dust work surface with flour. Unroll first crust and stretch it a bit in all directions with a rolling pin, making it slightly thinner.
3
3. Cut crust with cookie cutter, forming as many rounds as possible, reserving scraps. Place each round over a muffin cup and press down inside to form tartlet shells, making sure the scalloped edges come up and over the top of the cup. Gently press edges down against the top surface of the pan.
4
4. Repeat process with second pie crust, then combine scraps, roll out, and continue cutting rounds until all of the scraps have been used. Wrap tart pans in plastic wrap and place in freezer while preparing filling.
5
5. Saute shallots in butter over low-medium heat until they are translucent and a deep golden brown (about 15 minutes). Remove from pan and chill.
6
6. Place reserved bacon fat in pan and saute mushrooms until moisture has evaporated and they turn a nice brown. Add the thyme, salt, and pepper and saute for 1 minute more. Remove from heat and chill in refrigerator.
7
7. Preheat oven to 350 degrees F. Combine cream, eggs, and nutmeg in blender and process on low speed until thoroughly combined (about 7 seconds).
8
8. Remove tartlet pans from freezer. Fill each shell 3/4 full with the dry ingredients in this order: bacon, mushrooms, shallots, cheese.(Tartlets can be frozen at this point, for up to 2 weeks, but must be removed from freezer 1/2 hour before filling with cream.)
9
9. Slowly drizzle cream/egg mixture into the nooks and crannies until each shell is 7/8 full, wiping up any overflow with the corner of a paper towel.
10
10. Bake until crusts are golden and filling is puffed in center (10-15 minutes).
11
11. Remove from oven and cool on racks for 5 minutes. Gently lift each tartlet out of pan with the edge of a knife or fork. Arrange on a platter and serve hot, warm, or at room temperature.

1787

kcal

Calories

157

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Nonstick cooking spray, Flour for dusting work surface, 1 Pkg. Pillsbury All Ready Pie Crust (2 crusts), 12 Oz. sliced bacon, cooked crisp, drained, (reserving 2 Tbs. rendered bacon fat), and chopped, and more.

Yes, Caramelized Shallot Tartlets falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Caramelized Shallot Tartlets

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions