Easy, posh, hors d’oeuvre-sized mushroom and goat cheese tartlets that melt in your mouth. Perfect for parties, potlucks, or as an appetiser. Can be assembled ahead of time and baked just before serving.
This is one of those dishes that makes me feel “not satisfied, but superior” every time I eat it. That brilliant phrase is Laurie Colwin’s, not mine. In her essay, Friday Night Supper (Home Cooking, 2000), Colwin says,
Food is now glamorous. Glossy magazines display tiny specks of underdone duck breast lying on oversized plates with the same reverence once lavished on models wearing Balenciaga dresses. This is the age of high-fashion food. Half a braised quail, a thimble of polenta and a sprig of cilantro are supposed to make you feel not satisfied but superior.
To my mind, this tartlet is the epitome of glamorous finger food. Each tartlet, although not bite-sized, is small enough to hold with two fingers and no plate, leaving the other hand free to hold a glass of wine. Each bite delivers a tantalising combination of creamy, meaty mushrooms and crispy layers of puff pastry that melt into nothingness leaving only a lingering memory of butter on your tongue….