If you want a fast appetizer that looks like you planned it, these chicken, mushroom, and cheese tartlets are your move. They come together from simple, everyday ingredients but show up to the table looking polished. Tender chicken meets fragrant mushrooms and melty cheese in a crisp shell. Great for a party spread or a low-key family dinner.
Ingredients
- 12 ready-made shortcrust tartlet shells
- 250 g chicken fillet
- 200 g fresh champignons
- 1 small onion
- 80 g hard cheese
- 1 tbsp vegetable oil
- 2 tbsp sour cream
- Salt, about 1/2 tsp, to taste
- Fresh dill or parsley for garnish
How to make them
1. Cook the chicken (7-8 minutes): Cut the chicken into small cubes. Warm the oil in a skillet over medium heat and sauté the chicken until cooked through, about 7-8 minutes. Move it to a plate and let it cool slightly.
2. Sauté the onion and mushrooms (5-7 minutes): Finely chop the onion. Wipe the mushrooms with a damp cloth and slice them thin. Using the same skillet, cook the onion until translucent, then add the mushrooms and keep going until their liquid fully evaporates, about 5-7 minutes. Salt to taste.
3. Mix and fill: Combine the cooked chicken with the mushroom-onion mixture. Stir in the sour cream gently until everything is coated. Spoon the filling evenly into the tartlet shells.
4. Cheese and bake (10-12 minutes at 180 C): Grate the cheese on the large holes of a grater and sprinkle over each tartlet. Bake at 180 C for 10-12 minutes, until the cheese melts and takes on a light golden, bubbly crust.
Serve
Set the tartlets on a serving platter, top with a few sprigs of fresh dill or parsley, and bring them to the table warm. That is when the flavors are at their best.