Mini Tarts with Roast Beef, Mushrooms, and Gruyère Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
