Recipe

These mini tartlets bring the rich, earthy flavors of mushrooms and the nutty depth of Gruyère together in a buttery crust. Perfect as a party appetizer or cozy dinner starter, they’re simple to assemble and always impress.

The key to their perfect texture? Uniformly sliced mushrooms and finely shredded Gruyère that melt beautifully. A quick pass with the Geedel Rotary Cheese Grater makes prep effortless and consistent.

🍄Ingredients (Makes 12 Tartlets)

1 sheet puff pastry (thawed)

8 oz mushrooms (cremini or button)

4 oz Gruyère cheese

1 small shallot

1 tbsp butter

1 tsp fresh thyme leaves

Salt & freshly cracked black pepper

1 egg (for egg wash)

🥄Step-by-Step: Tartlets in 4 Moves

1. Slice Mushrooms Like a Pro

Lock your cheese grater hand crank with its suction base. Insert the slicing blade. Feed in mushrooms—one smooth crank per thin, even slice. Set aside.

2. Prepare the Filling

Sauté shallots in butter until soft. Add sliced mushrooms and thyme, cook until tender. Season with salt and pepper. Let cool slightly.

3. Shred the Cheese

Switch to the fine shred blade on your rotary grater. Crank the Gruyère into fluffy shreds. Mix half into the cooled mushroom filling; reserve the rest for topping.

4. Assemble & Bake

Cut puff pastry into 3-inch rounds. Press into muffin tins. Fill each with mushroom mixture. Top with reserved shredded Gruyère. Brush edges with egg wash. Bake until golden and bubbly.

🌿Tips & Variations

Make It Lighter – Use half Gruyère and half ricotta for a creamier filling.

Herb Boost – Add fresh rosemary or sage to the mushrooms.

Make-Ahead – Assemble unbaked tartlets and freeze; bake straight from freezer.

Vegetarian Twist – Swap mushrooms for spinach or roasted red peppers.

🥧Final Thoughts: A Bite of Pure Comfort

These Gruyère & Mushroom Tartlets are a simple yet elegant way to elevate any gathering. With the cheese slicer, slicing and shredding become effortless—leaving you more time to enjoy the compliments.