Caramelized Onion, Mushroom & Gruyere Tartlets
User Reviews
4.5
Caramelized Onion, Mushroom & Gruyere Tartlets
Description
Caramelized Onion, Mushroom & Gruyere Tartlets start by slowly caramelizing thinly sliced yellow onions in olive oil over medium-low heat, developing deep sweetness. Butter is added before sliced button mushrooms cook down until soft and their moisture evaporates, intensifying their umami. Garlic and dried thyme are briefly sautéed with the vegetables for aromatic lift. Deglazing the pan with white wine (or broth) pulls up browned bits, enriching the filling.
Thawed puff pastry sheets are cut into circles and scored near the edges to help form borders that rise during baking. A small spoonful of the cooled vegetable mixture is placed on each pastry round, and shredded Gruyere cheese tops the filling. Brushed with an egg wash for a golden finish, the tartlets bake until puff pastry is crisp and the cheese is melted and lightly browned.
This recipe yields individual savory tartlets with flaky, golden crusts and a balanced filling of sweet, earthy, and creamy flavors. The textural contrast between crisp pastry and tender vegetables makes these ideal as appetizers or snacks. Chopped fresh parsley adds a bright garnish to finish.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion thinly sliced, large
- 1 tablespoon butter unsalted
- 16 ounces white button mushrooms thinly sliced
- 1 clove garlic chopped
- ½ teaspoon thyme dried
- salt to taste
- black pepper to taste
- ¼ cup white wine can substitute chicken or vegetable broth
- 2 puff pastry thawed according to directions on package, sheets
- 1 cup gruyere cheese can substitute any variety of Swiss cheese, shredded
- 1 egg beaten together (for the egg wash, + 1 tablespoon water
- parsley chopped, handful
Instructions
- Preheat oven to 400 degrees F and line two baking sheets with parchment paper.
- 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.
- 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.
- Add the garlic and the thyme and saute until fragrant, about 1 minute. Season with salt and pepper to taste.
- 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.
- 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.
- 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.
- Bake until the pastry is golden brown, about 15 to 25 minutes. Garnish with fresh chopped parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 163-inch tartlets
Amount Per Serving
Calories 71 kcal
% Daily Value*
| Calories | 71kcal | 4% |
| Carbohydrates | 2g | 1% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 21mg | 7% |
| Sodium | 38mg | 2% |
| Potassium | 113mg | 2% |
| Vitamin A | 140IU | 3% |
| Vitamin C | 1.6mg | 2% |
| Calcium | 87mg | 9% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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