Ingredients:

  • 1 ½ cups all-purpose flour (180 g)
  • ½ cup unsalted butter, chilled and cubed (115 g)
  • 1/4 teaspoon salt
  • 4-5 tablespoons cold water (60-75 ml)
  • 2 cups fresh mushrooms, finely chopped (150 g)
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 2 large eggs
  • 1/2 cup heavy cream (120 ml)
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • Salt and pepper to taste
  • 1/4 cup grated Parmesan cheese (25 g)

Instructions:

  1. Combine the flour and salt in a mixing bowl.
  2. Cut in the butter until the mixture resembles coarse crumbs.
  3. Gradually add cold water, mixing until a dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.
  4. Heat olive oil in a skillet over medium heat. Sauté onion until translucent.
  5. Add minced garlic and sauté for 1 minute.
  6. Add chopped mushrooms, season with salt and pepper, and cook until browned and moisture evaporates.
  7. Stir in thyme and let cool.
  8. Preheat the oven to 375°F (190°C). Roll out the chilled pastry and cut into circles to fit the muffin tin.
  9. Press pastry circles into the cups of the muffin tin.
  10. In a bowl, whisk together eggs, cream, and cheese. Add sautéed mushroom mixture to the custard.
  11. Fill each pastry shell with the mixture.
  12. Bake for 20-25 minutes until the pastry is golden brown and the filling is set.
  13. Allow to cool slightly before removing from the tin.