Chèvre-Champignon Tartelet

Background and Description

The Chèvre-Champignon Tartelet is a delightful French-inspired dish that combines the earthy flavors of mushrooms with the rich, tangy creaminess of chèvre cheese. This dish, which encapsulates the essence of rustic French cuisine, traces its roots back to the pastoral landscapes of Southern France, where fresh ingredients are celebrated in every meal. The use of mushrooms in French cooking dates back centuries, often tied to the culinary traditions of foraging that were prevalent among French peasants. Chèvre, made from goat's milk, is another staple in French culinary history, favored for its distinctive flavor and versatility. This tartelet makes an elegant starter or a light main course when paired with a fresh salad.

Ingredients

• Chèvre cheese - 100g
• Mushrooms (champignon) - 200g
• Puff pastry sheet - 1
• Fresh thyme - 1 tablespoon
• Butter - 50g
• Egg - 1 (beaten for egg wash)
• Shallot - 1 (finely chopped)
• Garlic - 2 cloves (minced)
• Olive oil - 1 tablespoon
• Salt and pepper to taste

Preparation

To prepare the Chèvre-Champignon Tartelet, it's important to focus on balancing the flavors and textures of the ingredients. First, preheat your oven to 200°C (392°F). Roll out the puff pastry on a lightly floured surface to prevent sticking and cut it into desired shapes, typically circles or rectangles for individual servings.

Cooking the Mushroom Mixture

In a skillet over medium heat, melt the butter and add the olive oil. Throw in the chopped shallots and sauté until they become translucent. Add the garlic and stir until fragrant. Next, add the sliced mushrooms and sauté until golden brown. This process helps to release the moisture from the mushrooms and intensifies their flavor. Season the mixture with salt, pepper, and fresh thyme. Once everything is sautéed and combined well, remove the mixture from heat and set aside.

Assembling the Tartelet

Place your prepared puff pastry onto a baking sheet lined with parchment paper. Prick the surface with a fork to prevent the pastry from puffing excessively during baking. Spread the mushroom mixture evenly over the pastry, leaving a small border around the edges. Crumble the chèvre cheese on top of the mushroom layer.

Baking

Brush the exposed edges of the puff pastry with the beaten egg for a golden crust after baking. Place the tartelets in the oven and bake for 15-20 minutes or until the pastry is golden brown and the cheese is bubbling. It's advisable to set a cooking timer to ensure perfect results.

How to Enjoy

The Chèvre-Champignon Tartelet is best served warm, immediately out of the oven, when the chèvre cheese is soft and gooey. Pair it with a side salad of fresh greens lightly dressed with lemon and olive oil to complement its rich flavors. Add a dash of balsamic glaze over the tartelet for a hint of sweetness. Enjoy this dish as an appetizer, or for a fuller meal, accompany it with a glass of chilled white wine to enhance the creamy notes of the cheese and the earthiness of the mushrooms.