Loaded with flavor, these veggie-packed mini tarts are fun to make and sure to delight. Make these gluten-free puff pastry spinach mushroom tartlets the star of your party menu!
1 Package of Geefree Puff Pastry Dough
Gluten-Free flour for dusting
4 tablespoons butter (unsalted)
4 cups mushrooms, roughly chopped (any type you like)
3 garlic cloves, minced
1 ½ cups onions, chopped
1 ½ cups spinach (frozen); thawed, drained well, and chopped
1 ½ teaspoon salt
¾ teaspoon pepper
½ teaspoon nutmeg
4 tablespoons gluten-free flour
1 ¾ cups heavy cream
1 cup parmesan cheese, grated
4 oz. cream cheese (at room temperature)
1 cup mozzarella cheese (low moisture; small dice)
biscuit cutter the size of your tartlet pan
Bring dough to room temperature. Preheat oven to 375°F.
Make filling first. Melt butter in a sauté pan then add mushrooms and onions and cook over med heat for 3 minutes or until they are softened.
Add garlic and cook for another few minutes until onions are translucent and mushrooms are slightly browned.
Add spinach, salt, pepper and nutmeg. Stir for a minute then add the gluten free flour. Make sure the flour is thoroughly incorporated.
Add heavy cream and combine. Let it come to a simmer and cook for 2 minutes or until flour is cooked through and filling has thickened.
Add cream cheese and parmesan cheese. Mix well then add mozzarella cheese and set aside to cool.
Dust the countertop. Take dough and roll it out to approx. 1/8” thick.
Use a non-stick spray on the tartlet pans.
Using the biscuit cutter, cut circles then push them into the tartlet pans. I use the end of a lemon juicer.
Take the cooled filling and fill each tartlet to the top.
Bake for 20-25 minutes or until golden brown on edges and filling is brown and bubbly.
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