I hope you had a Very Merry Christmas (if you celebrate) and Happy Holidays!
After a few days off from this blog, my brain has turned into mush (and my waistline has been increased by all the yummy food). I have become lazy. Okay, I am always lazy sooo more lazy. As a result, I asked Scott (my husband) to describe this appetizer because… well, because I made him.
Regarding the crimini mushroom: “It’s has a deeper, more earthy mushroom flavour than the white button. It’s a dirty mushroom.”
By the way, did you know that white button, crimini (aka baby bella or cremini), and portobello are all the same mushroom? The difference is just age. This blew my mind! Let me know if you all knew this already because it literally took 20+ years for me to even realize this was the case. The more you know! :)
About the arugula: “Spinach with a bite or baby kale, but stronger.” Arugula has a peppery, sometimes mild bitter taste. It compliments and holds up well against other flavours.
As for the Gouda: “Gouda tastes like the Netherlands. It’s a melty cheese”. I trust him. I mean he’s half Dutch. The cheese is creamy, sharp, sweet, and it melts beautifully.
The tart itself: “A rich savoury bite. The puff pastry is a flaky, buttery container for mushroom and cheesy goodness.”
Thanks, Scott. I would also like to add that this recipe is very easy and fast to make. A great appetizer for your next party. It is done in 35 minutes or less and holds up well so you can make it a day ahead of time. Just heat it up in the oven or microwave before serving. Now onto the recipe.
Prepare your ingredients. Preheat the oven to 400 degrees F. Grease a mini muffin pan with cooking spray.
Roll out the puff pastry to 10 x 10 inches (or 1/4 inch in thickness). Using a cookie cutter, cut out shapes and place in a mini muffin pan. Repeat the process until excess puff pastry is used up.
Using a folk, pierce holes into the bottoms of each puff pastry tart.
Bake for 10 minutes, until lightly golden and slightly puffed.
Meanwhile, using a large skillet at medium-high heat, add olive oil, mushrooms, salt, and pepper. Cook until softened, about 5-7 minutes.
Divide the filling ingredients evenly starting with 1/2 the cheese, then arugula, mushrooms, and topped with the remaining cheese.
Bake for another 10 minutes, until puff pastry is golden-brown and cheese is melted.
Carefully remove the tarts from the muffin pan.
Top with finely chopped green onions. Serve warm. Enjoy!