Upside-Down Mushroom Tartlets

First, thanks to my good friend, Julia, for passing this recipe along, and thanks to another good friend, Lauren, for helping me make and eat these guys. This recipe was actually very easy and the finished product was delicious. These would be great as appetizers or served over a bed of greens.

Ingredients (makes 12 tartlets)
-1.5-2 lbs (24-32 oz) white mushrooms (I used a mixture of baby bellas and white...since baby bellas don't shrink as much when you cook them, you'll only need 24 oz if you use the mixture)
-5 oz Gruyere, shredded
-2 shallots, finely diced
-2 sheets puff pastry, thawed
-3 T thyme
-salt, pepper
-2 T EVOO
-1 egg, butter, or milk (optional)

Steps
(Preheat oven to 375)
1. After thawing your puff pastry, lightly flour it, and cut six rounds (the size of the opening of a large muffin tin) per sheet. We found the easiest way to do this was to push a muffin tin into the dough so that it left the outlines of the circles we needed to cut out. Then we used a pizza cutter to cut out the circles. Place the cut circles on a baking sheet and place back in the refrigerator.

2. Saute scallions with 2 T EVOO for about 3 mins.
3. Add mushrooms and saute for about 12 minutes, or until mushrooms are soft and have reduced a bit.

4. Lightly grease two large muffin tins.
5. Fill muffin tins about 3/4 full with mushrooms, top with about 1 T of shredded cheese, and then top with the puff pastry circle.

6. Brush egg, butter, or milk on top of pastry.
7. Cook for about 25 mins or until pastry is golden brown.

8. Once tartlets are done, use a knife to lightly trace around the edges of each muffin hole. Then place a large plate over muffin tin, and turn muffin tin upside down to release tartlets onto place.
9. Tada!