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Carmelized Onion, Mushroom, & Gruyere Tartlets

You know when you find a recipe and you have to try it immediately? Well, this happens almost on a daily basis for me. But this is exactly what happened when I stumbled upon this.
I loved how fancy it sounded and looked, (my pictures do not do it justice).  You know when you say something you made and everyone goes, “Wow!” I like that. I stand up a bit straighter and say, “Yes, I know.” Eh, it is who I am and I an admit it.
We had a going away party to attend for some good friends and I had been busy lurking through blogs and found this. I ran to the grocery store and gathered up the ingredients and got to work. And these were such a hit!
Do you want to know what is sad? Well, ever since moving to St. Louis, I have been blessed with having sinus infections each year. It is a great way to diet, considering I have no taste buds. The utmost depressing part? I was getting over a sinus infection when I made these and my taste was hit or miss. Sadly, it was miss this night. Luckily I made these again and they were as much of a hit as they were the first time I made them.
Impressive and not difficult at all. Go make these right now.
Caramelized Onion, Mushroom & Gruyere Tartlets
Yield: 16 3-inch tartlets
Prep Time: 1 hour | Bake Time: 20 minutes
1 tablespoon olive oil
1 large yellow onion, thinly sliced
1 tablespoon unsalted butter
16 ounces white button mushrooms, thinly sliced
1 clove garlic, chopped
½ teaspoon dried thyme
Salt and pepper, to taste
¼ cup white wine (can substitute chicken or vegetable broth)
2 sheets puff pastry (thawed according to directions on package)
1 cup shredded Gruyere cheese (can substitute any variety of Swiss cheese)
1 egg + 1 tablespoon water, beaten together (for the egg wash)
Handful of parsley, chopped
1. Preheat oven to 400 degrees F and line two baking sheets with parchment paper.
2. Heat the olive oil in a wide, heavy-bottomed pan over medium-low heat and add the onions. Cook, stirring occasionally, until they begin to caramelize, about 20 minutes.
3. Add the butter to the pan. Once melted, add the mushrooms and saute, stirring occasionally, until they are completely soft and all of the liquid evaporates, about 20 minutes.
4. Add the garlic and the thyme and saute until fragrant, about 1 minute. Season with salt and pepper to taste.
5. Add the wine, scraping the bottom of the pan to pull up all of the browned bits, and cook until all of the liquid has evaporated. Remove from heat.
6. Unfold the thawed sheets of puff pastry and cut out circles from the dough, placing them evenly spaced on the baking sheets. Using a very sharp knife, make four small scores around the perimeter of the dough, about ¼ to ½-inch from the edge.
7. Top the rounds of puff pastry with a small spoonful of the onion and mushroom mixture, trying to keep the filling within the score marks. Top with the shredded Gruyere cheese. Brush the edges of the dough rounds with the egg wash.
8. Bake until the pastry is golden brown, about 15 to 25 minutes. Garnish with fresh chopped parsley.

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