Savoury Mini Tarts - Weekend at the Cottage

Savoury Mini Tarts

Ingredients

Directions

  1. Preheat oven to 375°F. Remove frozen mini tart shells from freezer and place onto a parchment-lined baking sheet. Place a small mound of the sliced roast beef into each cup.
  2. 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.
  3. 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.
  4. Sprinkle each cup with some grated cheese before transferring to the oven and bake for 20 minutes. Cool for 5 minutes before serving.
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Savoury Mini Tarts

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Mini tart shells filled with roast beef, shallot-sautéed mushrooms, creamy egg, horseradish and Gruyère…

  • clock icon
    15 MIN
  • 12 SERVINGS
Savoury Mini Tarts

Need a quick snack? Try these SAVOURY MINI 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 SAVOURY MINI TARTS is one of our most requested easy party snacks. 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 how to make our best SAVOURY PARTY TARTS:

Ingredients for Savoury Mini 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.

The tarts filled with roast beef, sautéed mushrooms and cheese

FILL ‘ER UP

Although you can add virtually anything to prepared tarts shells, we were after a specific taste – meaty-cheesy deliciousness. Adding beef, cream cheese, mushrooms and Gruyère accomplished this in spades. These ingredients will fill your kitchen with enticing aromas too.

Savoury Mini Tarts

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 astray!

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 TROUT DIP as well as our quick AJVAR RED PEPPER DIP and our tangy BLUE CHEESE DIP. All of the above will help you get your next party started.

Make and bake these SAVOURY MINI TARTS – the more the merrier!

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Savoury Mini Tarts

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Products used in this recipe

Just click on the below links to purchase items through Amazon.com and add them to your collection. Happy shopping!

Savoury Mini Tarts

Ingredients

  • 12 prepared mini tart shells
  • 200 g thinly sliced roast beef
  • 1 tablespoon butter
  • 1 shallot, finely diced
  • 1 cup shiitake mushrooms, thinly sliced
  • 1 tablespoon fresh thyme, chopped
  • ¼ cup cream cheese
  • 1 egg, room temperature
  • 1 tablespoon prepared horseradish
  • 1 cup Gruyère cheese, grated
  • salt and pepper

Directions

  1. Preheat oven to 375°F. Remove frozen mini tart shells from freezer and place onto a parchment-lined baking sheet. Place a small mound of the sliced roast beef into each cup.
  2. 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.
  3. 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.
  4. Sprinkle each cup with some grated cheese before transferring to the oven and bake for 20 minutes. Cool for 5 minutes before serving.

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