Mushroom Tartlets

Cut these into quarters for pretty yet simple hors d'oeuvres, or serve them with a crunchy green salad for lunch or a light supper.

1 sheet frozen puff pastry, thawed and cut into six 3" rounds
1 Tbsp. extra-virgin olive oil
1 large shallot, diced small
1 lbs cremini mushrooms, sliced
coarse sea salt
black pepper, freshly cracked
2 tsp. fresh thyme leaves
¾ cup Gruyère cheese, grated (2 oz)

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5).

Place puff pastry rounds in a single layer on a parchment-lined baking sheet and refrigerate while mushrooms cook. In a large skillet, heat oil over medium-high. Add shallot and cook, stirring, until soft, 3 minutes. Add mushrooms and cook, stirring, until soft and browned, 10 minutes.

Season with salt and pepper. Stir in thyme and remove skillet from heat.

Lightly oil 6 jumbo muffin cups. Divide mushroom mixture and cheese among cups, then top each with a chilled pastry round.

Bake until pastry is golden brown and puffed, about 25 minutes, rotating pan halfway through.

Run a small knife around cups to loosen tartlets. Place a rimmed baking sheet or large plate over pan and invert to release tartlets. Sprinkle with more thyme.

Serve warm.

Makes 6 servings.