Tenina.com's Swiss Cheese & Mushroom Tartlets



  1. Preheat oven to 200°C.

  2. Place eschalots and EVOO into TM bowl and chop 2 sec/speed 6.

  3. Add Umami Paste, white wine and thyme to TM bowl and chop 2 sec/speed 4.

  4. Scrape down sides of bowl and sauté 5 min/100°C/Reverse/speed 1.

  5. Cut rounds out of pastry sheets and line 2 mini 12 hole tartlet trays.

  6. Place a tsp of eschalot mixture into each tartlet and top with a couple of mushroom slices and then Swiss cheese.

  7. Bake 20 minutes until puffed and golden.

  8. Serve immediately, garnished with a few extra sprigs of thyme.

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