Mushroom And GruyèRe Tartelettes

1. 1

   Preheat the oven to 400u00b0 F.

2. 2

   Heat 1/4 cup olive oil in a large skillet over medium-high heat.

3. 3

   Add 11/2 pounds thinly sliced mushrooms, 3 finely chopped garlic cloves, and 2 tsp. chopped rosemary.

4. 4

   Season with salt and pepper and cook, stirring occasionally, until the mushrooms are golden brown and tender, 8 to 10 minutes.

5. 5

   Use a slotted spoon to transfer the mushrooms to a bowl so that the extra olive oil stays behind.

6. 6

   Let the mushrooms cool to room temperature.

7. 7

   Line two baking sheets with parchment paper and set aside.

8. 8

   Unfold one 17.9-oz. package defrosted puff pastry on a floured surface.

9. 9

   Use a 3-inch biscuit cutter to cut circles out and place them on the baking sheets.

10. 10

    Reroll any extra puff pastry scraps and cut out more pastry until you have 24 circles total..

11. 11

    Beat an egg yolk with some water and then brush each circle with the mixture.

12. 12

    Divide the mushrooms among the circles, then top with 6 oz. grated Gruyere cheese.

13. 13

    Bake until the puff pastry is golden brown and flaky and the cheese is melted and bubbly, 20 to 25 minutes.

14. 14

    Serve hot.

* Per serving · 4 servings · Values may vary.