Mushroom and cheese tartlets

3 servings
40 min

From this amount of ingredients, 6 tartlets are obtained. If you plan to use purchased tartlets, they should not be too small (depth at least 3 cm) to fit the filling.

How to make tartlets with mushrooms and cheese? When choosing pita, first of all, look at the date of manufacture on the package. Do not take expired pastries. Fresh pita bread should have a pleasant smell. See that there are no spots and signs of mold on it. Take champignons of any size, but take a few small ones for decoration. They should be white without stains and damage, the smell of rot. To the touch, they should not be slippery.

Peel, rinse and finely chop the onions. Heat the pan with 2 spoons of vegetable oil over a low heat. Fry the onions, stirring occasionally, until golden.

Peel, rinse and roughly chop the champignons. Set aside small champignons, they will be needed for decoration (step 12). Add the champignons to the onion and fry them, stirring occasionally, until all the liquid from the mushrooms evaporates. Champignons can be replaced with boroviki or oilseeds, but consider the difference in sequence and cooking time.

Salt and pepper the mushrooms to taste. Cool down.

You'll need a muffin tin to make pita tartlets. Measure its internal dimensions and add diameter and two depths to each other. Cut the round tortillas of diameter equal to the obtained number from pita bread. You can do a little more. I just found a plate of the right size. I folded pita bread in 3 layers, put a plate and cut pita bread along its edge.

Cut 6 of these scones out of pita bread. With your hands, carefully distribute each one along the bottom and walls of the mold. Do not leave pita without packaging for a long time - it dries quickly and becomes fragile! You don't need to lubricate silicone molds with anything, brush the molds with vegetable oil a little from another material.

Now make the cheese fill. How to make a fill? To do this, whisk the eggs with a whisk or fork. Before using the eggs, be sure to wash and wipe dry.

To make the filling uniform, grate the cheese finely. Add the cream and grated cheese to the eggs. Cream can be replaced with sour cream, milk or natural yogurt without additives.

Mix thoroughly until smooth.

Put the filling in tartlets, evenly distributed across all forms.

Stir the filling and pour the mushrooms with it. Bake the tartlets on the middle shelf preheated to 180 degrees oven for 15-20 minutes. Cooking time depends on the capabilities of the oven. Therefore, check readiness by appearance. The edges of pita bread and the top of the filling should brown. Remove the ready-made tartlets from the oven and cool a little.

While the tartlets are baking, prepare the decoration. Rinse the greens thoroughly and dry by placing on a towel. Cut the small mushrooms lengthways and fry on both sides on a small amount of oil. Excess oil can be removed by putting mushrooms on paper towels. When the top of the tartlets have fallen off and the filling has levelled off, garnish them with leaves of greens and slices of mushrooms. Serve warms. Have a pleasant appetite!

Instead of fresh ones, you can take frozen or dried mushrooms (dried ones will need 5-6 times less than fresh ones). Frozen mushrooms can be thawed in any convenient way (for example, in the microwave in the appropriate mode - see the instructions for your technique) and drain the liquid. Or, if the amount of liquid in the recipe is not critical, use without defrosting. Dried mushrooms must be washed well, as they are not washed before drying, and then soaked in cold water for at least 2-3 hours.

Use oil with a high smoking temperature for frying! Any oil is useful only until a certain temperature is reached - the point of smoke at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. Unrefined oils, with rare exceptions, have a low smoke point. They have a lot of unfiltered organic particles, which quickly begin to burn. Refined oils are more resistant to heating, and their smoke point is higher. If you are going to cook food in the oven, in a pan or grill, make sure you use oil with a high point of smoke. The most common of the oils with a high point of smoke: refined varieties of sunflower, olive and grape.

To keep the oven warm to the desired temperature, turn it on in advance (10-20 minutes before the start of cooking).