Green Bean Casserole Tartlets: A Festive Twist on a Classic

Green bean casserole. A Thanksgiving staple. A holiday classic. But let’s be honest, sometimes it can feel a little… predictable. This year, why not shake things up with a delightful and unexpected twist? Enter: Green Bean Casserole Tartlets!

These adorable, bite-sized versions of the beloved casserole offer all the comforting flavors you crave, packaged in a charming and elegant format. They’re perfect for holiday parties, potlucks, or even a sophisticated weeknight dinner. Imagine the looks on your guests’ faces when you present a platter of these miniature masterpieces! They’re fun to eat, visually appealing, and most importantly, incredibly delicious. Prepare to have your taste buds singing with joy!

But don’t let the sophisticated presentation fool you. These tartlets are surprisingly easy to make. We’re taking the classic elements of green bean casserole – creamy mushroom sauce, tender green beans, and crispy fried onions – and transforming them into individual servings that are sure to impress. Plus, the tartlet shells add a buttery, flaky texture that elevates the entire dish.

Ready to ditch the casserole dish and embrace the tartlet revolution? Let’s get started!

## Why Green Bean Casserole Tartlets?

Before we dive into the recipe, let’s talk about why these tartlets are such a brilliant idea:

* **Portion Control:** Individual tartlets make it easy to manage portion sizes, especially during a holiday feast when there are so many tempting dishes to try.
* **Elegant Presentation:** These tartlets are a feast for the eyes! They add a touch of sophistication to any table and make a stunning appetizer or side dish.
* **Fun and Festive:** The miniature format is playful and appealing, making them a hit with both kids and adults.
* **Easy to Customize:** The recipe is incredibly versatile. You can easily adapt it to suit your dietary needs or preferences. Want to make it vegetarian or vegan? No problem! We’ll provide suggestions for substitutions later on.
* **Perfect for Parties:** Tartlets are easy to transport and serve, making them ideal for potlucks and holiday gatherings.
* **No More Soggy Casserole:** The tartlet shells provide a crispy, sturdy base that prevents the casserole from becoming soggy.

## Ingredients You’ll Need

Here’s a list of everything you’ll need to create these delectable Green Bean Casserole Tartlets:

**For the Tartlet Shells:**

* **1 ½ cups all-purpose flour:** This forms the base of the tartlet dough. You can also use gluten-free all-purpose flour blend if you prefer.
* **½ teaspoon salt:** Enhances the flavor of the dough.
* **½ cup (1 stick) cold unsalted butter, cut into cubes:** Cold butter is crucial for creating flaky layers in the tartlet shells. Make sure it’s very cold!
* **¼ cup cold vegetable shortening, cut into cubes:** Shortening also contributes to the flakiness of the crust and helps keep it tender.
* **6-8 tablespoons ice water:** The cold water binds the dough together. Add it gradually until the dough comes together.

**For the Green Bean Casserole Filling:**

* **1 tablespoon olive oil:** Used for sautéing the mushrooms.
* **8 ounces cremini mushrooms, sliced:** Adds a rich, earthy flavor to the casserole.
* **½ cup chopped onion:** Provides a savory base for the filling.
* **2 cloves garlic, minced:** Adds a pungent aroma and flavor.
* **¼ cup all-purpose flour:** Thickens the mushroom sauce.
* **2 cups vegetable broth:** Forms the liquid base of the sauce. You can also use chicken broth if you prefer.
* **1 cup heavy cream:** Adds richness and creaminess to the sauce. You can substitute with half-and-half or milk for a lighter option.
* **1 teaspoon soy sauce:** Enhances the umami flavor of the sauce.
* **½ teaspoon black pepper:** Adds a touch of spice.
* **1 (14.5 ounce) can cut green beans, drained:** The star of the show! Make sure to drain them well to prevent the filling from being too watery.
* **1 ½ cups crispy fried onions:** The essential topping that adds a satisfying crunch and savory flavor. Save some for garnish!

**Equipment You’ll Need:**

* **Food processor (optional, but recommended):** Makes the dough-making process much easier and faster.
* **Mixing bowls:** For preparing the dough and filling.
* **Measuring cups and spoons:** For accurate measurements.
* **Rolling pin:** For rolling out the dough.
* **24-cup mini muffin tin:** For baking the tartlets. You can also use regular muffin tins, but you’ll need to adjust the baking time.
* **Cookie cutters (optional):** For cutting out decorative shapes for the tartlet shells.
* **Baking sheet:** For baking the tartlets.
* **Parchment paper:** To line the baking sheet and prevent sticking.

## Step-by-Step Instructions

Now that you have all your ingredients and equipment ready, let’s get baking!

**Part 1: Making the Tartlet Shells**

The tartlet shells can be made ahead of time and stored in the refrigerator or freezer until you’re ready to assemble the tartlets. This will save you time on the day you plan to serve them.

1. **Combine dry ingredients:** In a large bowl, whisk together the flour and salt.
2. **Cut in the butter and shortening:** If using a food processor, pulse the flour mixture, butter, and shortening until the mixture resembles coarse crumbs. If mixing by hand, use a pastry blender or your fingertips to cut the butter and shortening into the flour until the mixture resembles coarse crumbs. The key is to work quickly and keep the butter and shortening cold. If you’re doing it by hand, occasionally place the flour/butter/shortening mixture in the freezer for a few minutes to maintain the proper temperature.
3. **Add ice water:** Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix the dough, as this will result in a tough crust. If using a food processor, pulse the mixture after each addition of water until the dough just starts to clump together. If mixing by hand, use a fork to gently mix in the water.
4. **Form the dough into a disc:** Turn the dough out onto a lightly floured surface and gently form it into a disc. Wrap the disc in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This chilling time allows the gluten in the flour to relax, which will result in a more tender crust.
5. **Roll out the dough:** Preheat oven to 375°F (190°C). Lightly flour a clean surface. Remove the dough from the refrigerator and unwrap it. Roll out the dough to about 1/8-inch thickness.
6. **Cut out circles:** Use a cookie cutter or a knife to cut out circles that are slightly larger than the wells of your mini muffin tin. You can also use a larger cookie cutter and gently press the dough into the muffin tin wells.
7. **Press into muffin tin:** Gently press each circle of dough into the wells of the mini muffin tin. Make sure the dough is snug against the sides of the tin. If the dough tears, simply patch it up with extra dough.
8. **Dock the crusts:** Use a fork to prick the bottom of each tartlet shell several times. This will prevent the crusts from puffing up during baking.
9. **Bake the crusts:** Line the tartlet shells with parchment paper and fill with pie weights or dried beans. This will help the crusts maintain their shape during baking. Bake for 15-20 minutes, or until the edges are lightly golden brown. Remove the parchment paper and pie weights/beans and bake for another 5-10 minutes, or until the bottoms of the crusts are golden brown.
10. **Cool the crusts:** Let the tartlet shells cool completely in the muffin tin before removing them. Once cooled, gently remove the tartlet shells from the tin and set them aside.

**Part 2: Making the Green Bean Casserole Filling**

While the tartlet shells are baking or cooling, you can prepare the green bean casserole filling.

1. **Sauté the mushrooms:** Heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook until they are softened and lightly browned, about 5-7 minutes. Stir occasionally.
2. **Add onion and garlic:** Add the chopped onion and minced garlic to the skillet and cook until they are softened and fragrant, about 3-5 minutes. Stir frequently to prevent burning.
3. **Stir in the flour:** Sprinkle the flour over the mushroom and onion mixture and cook for 1 minute, stirring constantly. This will help thicken the sauce.
4. **Whisk in the broth:** Gradually whisk in the vegetable broth, making sure to scrape up any browned bits from the bottom of the skillet. Bring the mixture to a simmer.
5. **Stir in the cream and seasonings:** Stir in the heavy cream, soy sauce, and black pepper. Reduce the heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly. Stir occasionally to prevent scorching.
6. **Add the green beans:** Stir in the drained green beans and mix well. Cook for another 2-3 minutes, or until the green beans are heated through.
7. **Remove from heat:** Remove the skillet from the heat and set aside.

**Part 3: Assembling the Tartlets**

Now comes the fun part – assembling the Green Bean Casserole Tartlets!

1. **Fill the tartlet shells:** Spoon the green bean casserole filling into the baked tartlet shells, filling them to the top.
2. **Top with fried onions:** Sprinkle the remaining crispy fried onions over the top of each tartlet. You can get creative with the arrangement of the fried onions for a more visually appealing presentation.
3. **Bake (optional):** For a warmer tartlet, place the filled tartlets on a baking sheet and bake in a preheated oven at 350°F (175°C) for 5-10 minutes, or until heated through. This step is optional, but it will give the tartlets a nice warm, gooey center.
4. **Serve:** Let the tartlets cool slightly before serving. Garnish with fresh parsley or thyme, if desired. Serve warm and enjoy!

## Tips and Variations

* **Make it Vegetarian:** Use vegetable broth and ensure your fried onions are vegetarian-friendly (some contain beef fat).
* **Make it Vegan:** Use vegan butter and shortening for the tartlet shells. Substitute the heavy cream with coconut cream or cashew cream. Ensure your fried onions are vegan-friendly, or make your own using thinly sliced onions and a light coating of flour and spices.
* **Add Cheese:** Sprinkle shredded Gruyere, Parmesan, or cheddar cheese over the filling before baking for an extra layer of flavor.
* **Spice it Up:** Add a pinch of red pepper flakes to the filling for a subtle kick.
* **Use Fresh Green Beans:** If you prefer, you can use fresh green beans instead of canned. Blanch them in boiling water for 3-5 minutes, or until they are tender-crisp, before adding them to the filling.
* **Make it Ahead:** You can prepare the tartlet shells and the filling separately ahead of time. Store them in the refrigerator until you’re ready to assemble the tartlets. This is a great way to save time on the day you plan to serve them.
* **Use Store-Bought Pie Crust:** If you’re short on time, you can use store-bought pie crust for the tartlet shells. Just make sure to buy a good-quality crust that will hold its shape during baking.
* **Add a Sprinkle of Fresh Herbs:** Before serving, sprinkle some chopped fresh parsley, thyme, or chives over the tartlets for a pop of color and flavor.

## Serving Suggestions

Green Bean Casserole Tartlets are a versatile dish that can be served in a variety of ways:

* **Appetizer:** Serve them as a passed appetizer at your next holiday party or gathering.
* **Side Dish:** Serve them as a side dish alongside your main course, such as roast turkey, ham, or chicken.
* **Potluck Dish:** Bring them to your next potluck and impress your friends and family.
* **Light Lunch or Dinner:** Serve them as a light lunch or dinner with a side salad.

## Storage Instructions

* **Refrigerate:** Leftover Green Bean Casserole Tartlets can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
* **Freeze:** For longer storage, you can freeze the tartlets. Let them cool completely before wrapping them individually in plastic wrap and then placing them in a freezer-safe bag or container. Frozen tartlets can be stored for up to 2 months. To reheat, bake from frozen in a preheated oven at 350°F (175°C) for 20-25 minutes, or until heated through.

## Green Bean Casserole Tartlets Recipe

Here’s the complete recipe for Green Bean Casserole Tartlets:

**Yields:** 24 mini tartlets
**Prep time:** 45 minutes
**Cook time:** 40 minutes

**Ingredients:**

**For the Tartlet Shells:**

* 1 ½ cups all-purpose flour
* ½ teaspoon salt
* ½ cup (1 stick) cold unsalted butter, cut into cubes
* ¼ cup cold vegetable shortening, cut into cubes
* 6-8 tablespoons ice water

**For the Green Bean Casserole Filling:**

* 1 tablespoon olive oil
* 8 ounces cremini mushrooms, sliced
* ½ cup chopped onion
* 2 cloves garlic, minced
* ¼ cup all-purpose flour
* 2 cups vegetable broth
* 1 cup heavy cream
* 1 teaspoon soy sauce
* ½ teaspoon black pepper
* 1 (14.5 ounce) can cut green beans, drained
* 1 ½ cups crispy fried onions

**Instructions:**

**Make the Tartlet Shells:**

1. In a large bowl, whisk together the flour and salt.
2. Cut in the butter and shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together.
4. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
5. Preheat oven to 375°F (190°C). Roll out the dough to 1/8-inch thickness.
6. Cut out circles slightly larger than the mini muffin tin wells.
7. Press each circle into the wells, ensuring the dough is snug against the sides.
8. Prick the bottom of each tartlet shell with a fork.
9. Line the tartlet shells with parchment paper and fill with pie weights or dried beans. Bake for 15-20 minutes, or until the edges are lightly golden brown. Remove the parchment paper and pie weights/beans and bake for another 5-10 minutes, or until the bottoms of the crusts are golden brown.
10. Let the tartlet shells cool completely in the muffin tin before removing.

**Make the Green Bean Casserole Filling:**

1. Heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook until softened and lightly browned, about 5-7 minutes.
2. Add the chopped onion and minced garlic and cook until softened and fragrant, about 3-5 minutes.
3. Sprinkle the flour over the mushroom and onion mixture and cook for 1 minute, stirring constantly.
4. Gradually whisk in the vegetable broth, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer.
5. Stir in the heavy cream, soy sauce, and black pepper. Reduce the heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly.
6. Stir in the drained green beans and mix well. Cook for another 2-3 minutes, or until the green beans are heated through.
7. Remove from heat.

**Assemble the Tartlets:**

1. Spoon the green bean casserole filling into the baked tartlet shells, filling them to the top.
2. Sprinkle the remaining crispy fried onions over the top of each tartlet.
3. (Optional) Bake in a preheated oven at 350°F (175°C) for 5-10 minutes, or until heated through.
4. Let the tartlets cool slightly before serving. Garnish with fresh parsley or thyme, if desired.

**Enjoy!**

## Conclusion

Green Bean Casserole Tartlets are a fun, festive, and elegant way to enjoy a classic holiday dish. With their buttery, flaky crust and creamy, savory filling, these bite-sized treats are sure to be a hit with your family and friends. So, ditch the casserole dish this year and give these tartlets a try. You won’t be disappointed!