Chanterelle Mushroom Tarts

    45 minutes

    If you can get fresh chanterelle mushrooms, these little tarts with cheese and pancetta make very elegant canapes for parties.

    16 people made this

    Serves: 12 

    • 2 teaspoons olive oil
    • 2 large eschalots, finely chopped
    • 1 clove garlic, crushed
    • 250g chanterelle mushrooms, finely chopped
    • 1 tablespoon brandy
    • 1/2 teaspoon finely chopped fresh thyme
    • 1 tablespoon chopped fresh parsley
    • salt and freshly ground black pepper to taste
    • 1 egg
    • 4 tablespoons reduced fat milk
    • 60g grated Swiss cheese
    • 2 tablespoons cream cheese, softened
    • 2 slices pancetta, diced
    • 24 tart shells

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 160 degrees C.
    2. Heat olive oil in a frying pan over medium heat. Add eschalots and gently cook until they begin to brown. Add garlic and mushrooms and cook until tender. Deglaze pan with brandy and season with thyme, parsley, salt and pepper. Remove from heat and allow to cool.
    3. In a large bowl, combine egg, milk, Swiss cheese, cream cheese and pancetta. Fold in mushroom mixture. Spoon evenly into tart shells and place on baking tray.
    4. Bake 15 to 20 minutes, or until filling is set.

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    Reviews and Ratings
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    Reviews in English (12)


    Pretty good, but next time I will add more Swiss cheese, cream cheese, and bacon.  -  29 Sep 2008


    I found this to be quite a charming recipe--easy to make with impressive results. Since the phyllo tart shells are not available in my area, I took phyllo dough and pressed it around the cups of a muffin pan, then filled the cups with the mixture. Although the recipe lends itself well to chanterelle mushrooms, it can be modified easily, e.g. by substituting spinach for the mushrooms. Any quiche ingredients would work. I find that this particular recipe tastes best by increasing the garlic, onions, cream cheese and Swiss cheese a bit, and I add an extra egg. This dish is also quite suitable for brunch.  -  17 Aug 2008  (Review from Allrecipes USA and Canada)


    Pretty good, but next time I will add more Swiss cheese, cream cheese, and bacon.  -  08 Dec 2003  (Review from Allrecipes USA and Canada)