Preheat oven to 375°F. Remove tart shells from freezer and place onto a parchment-lined baking sheet. Place a small mound of the sliced roast beef into each cup.
Set a medium-sized skillet over medium-high heat. Melt butter, then add shallots and mushrooms. Add thyme, salt and pepper and sauté until browned. Remove from heat. Spoon mushrooms onto roast beef followed by a tiny dollop of horseradish..
Place cream cheese and egg into a small bowl and whisk until smooth. Season with a pinch of salt and pepper. Spoon into tart shells, allowing the mixture to settle down into them.
Sprinkle each cup with some grated cheese before transferring to the oven and bake for 20 minutes. Cool for 5 minutes before serving.
Mini Tarts with Roast Beef and Gruyère
Ingredients
12 frozen prepared mini tart shells
200 g thinly sliced roast beef
1 tablespoon butter
1 shallot, finely diced
1 cup mushrooms, thinly sliced
1 tablespoon fresh thyme, chopped
1 tablespoon prepared horseradish
¼ cup cream cheese
1 egg, room temperature
1 cup Gruyère cheese, grated
salt and pepper
Directions
Preheat oven to 375°F. Remove tart shells from freezer and place onto a parchment-lined baking sheet. Place a small mound of the sliced roast beef into each cup.
Set a medium-sized skillet over medium-high heat. Melt butter, then add shallots and mushrooms. Add thyme, salt and pepper and sauté until browned. Remove from heat. Spoon mushrooms onto roast beef followed by a tiny dollop of horseradish..
Place cream cheese and egg into a small bowl and whisk until smooth. Season with a pinch of salt and pepper. Spoon into tart shells, allowing the mixture to settle down into them.
Sprinkle each cup with some grated cheese before transferring to the oven and bake for 20 minutes. Cool for 5 minutes before serving.
Mini Tarts with Roast Beef and Gruyère
Loading...
Mini tart shells filled with roast beef, shallot-sautéed mushrooms, creamy egg, horseradish and Gruyère…
Need a quick snack? Try these MINI ROAST BEEF AND GRUYÈRE SAVOURY TARTS!
Frequent visitors to Weekend at the Cottage know how much we enjoy hanging out with family and friends. Sure, it’s about chilling out on the dock, warming up at the campfire, watching sunsets and late-night stargazing, but it’s also about really good food. This recipe for MINI ROAST BEEF AND GRUYÈRE SAVOURY TARTS is one of our most-requested easy party snacks. We hope you enjoy them as much as our friends always do.
Because this post is so popular, we suggest you PIN a pic to a favourite Pinterest board. It’s also a nice idea to send the link for this recipe to all of your friends. Trust us, if you’re heading to theirs for a get-together, you’ll want to be served these.
Here’s what’s involved in making our fabulous MINI BEEF AND GRUYÈRE SAVOURY TARTS:
SHELL GAME
This recipe is made extra easy because we’re using prepared mini tart shells – you’ll find them in the freezer section of your local grocery store. Simply follow the directions on the package and you’ll have no trouble.
FILL ‘ER UP
Although you can add virtually anything to prepared tarts shells, we were after a specific taste – meaty-cheesy deliciousness. We used store-bought roast beef, thinly sliced so that the custard and cheese can melt into the meat evenly.
‘SHROOMS
Now, if the roast beef wasn’t enough, how about we add another layer of deliciousness with a sauté of mushrooms? We’ve made this recipe using button, cremini, shiitake and even more exotic varieties, each one as good as the last. We suggest trying a different mushroom every time you make the recipe, just so you don’t get bored (as if!)
CHEESY
We know the use of Gruyère in this recipe is fantastic, we just can’t decide what’s better: its aroma when the tarts come out of the oven, its nutty flavouring, or the way it gets extra gooey with the egg custard and horseradish.
BAKE ON!
So, a quick re-cap – they’re easy to make, filled with delicious ingredients and smell really good as they bake. Those three things together make for an extremely popular cocktail snack that disappears very fast! From one friend to another, please note: this recipe yields 12 mini tarts, perfect for parties of six or less. Entertaining more? Double or triple the recipe – they won’t go to waste!
Here are a few other tasty treats you should be adding into your hors d’oeuvres rotation: try POGAČICE, our light and fluffy cheese puffs, or our PROSCIUTTO & PEACH CROSTINI. We also like the simplicity of our SMOKED EGGPLANT DIP as well as our quick AJVAR RED PEPPER DIP. All of the above will help you get your next party started.
Make and bake these MINI ROAST BEEF AND GRUYÈRE SAVOURY TARTS – the more the merrier!
Preheat oven to 375°F. Remove tart shells from freezer and place onto a parchment-lined baking sheet. Place a small mound of the sliced roast beef into each cup.
Set a medium-sized skillet over medium-high heat. Melt butter, then add shallots and mushrooms. Add thyme, salt and pepper and sauté until browned. Remove from heat. Spoon mushrooms onto roast beef followed by a tiny dollop of horseradish..
Place cream cheese and egg into a small bowl and whisk until smooth. Season with a pinch of salt and pepper. Spoon into tart shells, allowing the mixture to settle down into them.
Sprinkle each cup with some grated cheese before transferring to the oven and bake for 20 minutes. Cool for 5 minutes before serving.
Loading...
