Mini Tarts with Roast Beef, Mushrooms, and Gruyère Recipe

Introduction

These Mini Tarts with Roast Beef and Gruyère are perfect for an elegant appetizer or a stylish snack. Combining tender roast beef, creamy cheese, and savory mushrooms, they offer a delightful burst of flavors in every bite.

Ingredients

• Frozen prepared mini tart shells
• 100g thinly sliced roast beef
• 1 tablespoon butter
• 1 shallot, finely diced
• ½ cup mushrooms, thinly sliced
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon prepared horseradish
• ½ cup cream cheese
• 1 egg, room temperature
• ½ cup Gruyère cheese, grated
• Salt and pepper

Instructions

1. Step 1: Preheat the oven to 375°F (190°C). Remove the tart shells from the freezer and place them onto a parchment-lined baking sheet. Add a small mound of the sliced roast beef into each tart shell.
2. Step 2: Heat a medium skillet over medium-high heat. Melt the butter, then add the diced shallots and sliced mushrooms. Stir in the chopped thyme, season with salt and pepper, and sauté until the mushrooms are browned. Remove from heat.
3. Step 3: Spoon the sautéed mushrooms evenly over the roast beef in the tart shells, then add a tiny dollop of prepared horseradish on top of each.
4. Step 4: In a small bowl, whisk together the cream cheese and egg until smooth. Season with a pinch of salt and pepper. Spoon this mixture gently into each tart shell, allowing it to settle down.
5. Step 5: Sprinkle the grated Gruyère cheese evenly over each tart. Bake in the preheated oven for 20 minutes, until the filling is set and the cheese is golden.
6. Step 6: Let the tarts cool for about 5 minutes before serving. Enjoy warm or at room temperature.

Tips & Variations

• For extra flavor, add a sprinkle of smoked paprika to the mushroom mixture before sautéing.
• Substitute Gruyère with Emmental or Swiss cheese if preferred.
• Use caramelized onions instead of shallots for a sweeter taste.

Storage

Store any leftover mini tarts in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a preheated oven at 350°F (175°C) for 8–10 minutes to maintain their crispness. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these tarts ahead of time?

Yes, you can assemble the tarts a few hours in advance and keep them covered in the refrigerator. Bake just before serving to ensure freshness.

Can I use fresh tart shells instead of frozen?

Absolutely. Fresh tart shells work well; just adjust baking time as needed, usually slightly shorter since fresh shells are softer.

Mini Tarts with Roast Beef, Mushrooms, and Gruyère Recipe

Print Recipe

★★★★★

4.9 from 130 reviews

Delightful Mini Tarts with Roast Beef and Gruyère combine tender roast beef, sautéed mushrooms and shallots, a creamy horseradish-infused cheese filling, and melted Gruyère, all baked in crispy mini tart shells for a perfect savory appetizer.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12 mini tarts 1x
• Category: Appetizer
• Method: Baking
• Cuisine: French-inspired

Ingredients

Scale 1x2x3x

Tart Base and Meat

• Frozen prepared mini tart shells – quantity as needed
• 50 g thinly sliced roast beef per tart

Sautéed Vegetables

• 1 tablespoon butter
• 1 shallot, finely diced
• ½ cup mushrooms, thinly sliced
• 1 tablespoon fresh thyme, chopped
• Salt and pepper, to taste

Cheese Filling

• 1 tablespoon prepared horseradish
• ½ cup cream cheese
• 1 egg, room temperature
• ½ cup Gruyère cheese, grated

Instructions

1. Preheat Oven and Prepare Tart Shells: Preheat your oven to 375°F (190°C). Remove the frozen mini tart shells from the freezer and arrange them on a baking sheet lined with parchment paper. Place a small mound of the thinly sliced roast beef into the bottom of each tart shell, ensuring even distribution.
2. Sauté Shallots and Mushrooms: Heat a medium-sized skillet over medium-high heat and melt the butter. Add the finely diced shallots and thinly sliced mushrooms. Season with chopped fresh thyme, salt, and pepper. Sauté the mixture until it is nicely browned and fragrant, about 5-7 minutes. Remove from heat and spoon the vegetable mixture evenly over the roast beef in the tart shells. Add a tiny dollop of prepared horseradish on top of each.
3. Prepare Cheese Filling: In a small bowl, whisk together the cream cheese and the room temperature egg until the mixture is smooth and creamy. Season lightly with salt and pepper. Carefully spoon the cheese mixture over the contents in each tart shell, allowing it to settle down into the shells.
4. Add Gruyère and Bake: Sprinkle grated Gruyère cheese evenly over the top of each tart. Transfer the baking sheet to the preheated oven and bake for approximately 20 minutes, or until the cheese is melted, golden, and the filling is set.
5. Cool and Serve: Remove the tarts from the oven and let them cool for about 5 minutes on the baking sheet before serving warm to enjoy the full flavors.

Notes

• Use room temperature egg to ensure a smooth cheese filling without lumps.
• Frozen tart shells should be handled quickly to prevent thawing before baking.
• Adjust horseradish amount to your preference for spice and tanginess.
• Gruyère can be substituted with other melting cheeses such as Swiss or Emmental if needed.
• Serve as appetizer or party finger food, best eaten warm.

Keywords: mini tarts, roast beef, Gruyère, horseradish, appetizer, savory tarts, cream cheese filling, mushroom sauté