Recipe: Mushroom and Caramelized Onion Tartlets
Last week, my friend Lauren hosted a Fall Foods themed potluck dinner party. It was a fun way to usher in the autumn season, and have a taste of all those comforting fall flavors. I generally tend to make desserts for parties, but since there were already a lot of dessert dishes planned, I decided to go in a different direction and make these Mushroom and Caramelized Onion Tartlets. The flavor of the mushrooms combine perfectly with the tanginess of the caramelized onions and asiago cheese, forming the perfect savory bite. And that buttery pastry? Divine! These tartlets are actually quite easy to make, but the end result is fancy enough to impress your friends. Serve these as appetizers for your next party, or make a larger version and pair with sautéed greens for a meal.
Puff pastry can seem intimidating at first, but if you follow a few key tips, you’ll find that it’s quite simple to use. First, thaw pastry sheets as directed on the package. The quickest way is to leave each sheet at room temperature for approximately 30 minutes. The pastry sheets should be cold, but easy to handle. When making the tartlet shells, do not press the pastry dough into the sides of the muffin cups; the end result will look best if the corners of each pastry square extend over the filling. Remember, puff pastry rises to 8 times of its thickness when baked, so a little bit goes a long way! The pastry tastes best when eaten shortly after baking, so if necessary, you could prepare the tartlets ahead of time, and store in the refrigerator until you’re ready to bake and serve.
Recipe: Mushroom and Caramelized Onion Tartlets
Ingredients
- 2 puff pastry sheets, thawed
- 2 tablespoon olive oil
- 2 medium sized red onions, thinly sliced
- 1 pound mushrooms, sliced
- 1 clove garlic, chopped
- 1/2 teaspoon thyme
- salt and pepper
- 1/4 cup white wine
- 1/2 cup asiago cheese, shredded
- parsley, chopped
Directions
- In large skillet, heat olive oil.
- Add onions, and cook for 15-20 minutes until caramelized.
- Add mushrooms, and cook for an additional 15-20 minutes until tender.
- Add garlic and thyme.
- Add salt and pepper, to taste.
- Add white wine. Stir onion and mushroom mixture until the wine has evaporated.
- Remove pan from heat.
- Using a sharp knife, cut one sheet of pastry into 12 squares
- Grease a 12 cup muffin tray with cooking spray. Carefully place one pastry square into each cup.
- Spoon 1 heaping tablespoon of onion and mushroom mixture into each cup.
- Top with asiago cheese.
- Bake in oven preheated to 400 degrees F, for approximately 15 minutes until golden brown.
- Top with chopped parsley.
- Repeat steps 8-13 with remaining pastry sheet.
Yield: 24 tartlets
Kavi360 
Those tartlets are just looking so delicious. I can jump and have them all.
Thanks Vini! If only I could share them with you over the internet 😉
These look so delicious! I’ll have to make these soon.
I think they’d be great for Thanksgiving or holiday entertaining!
These tarts were sooo good. I can’t wait to make them on my own soon!
So glad you liked them! They’re pretty easy to make too.
They look really good….
Thanks Joana! If I lived closer I would drop off a batch at the office 😉
Reblogged this on Annette J Dunlea Irish Author's Literary Blog.
It’s 11pm as I write this here in the middle of Mexico. I did not think I was hungry until you sent me this. Now do I start banging around in the kitchen with pots and pans? Delicious!
haha I take that as a compliment! Did you end up cooking last night? As tasty as these are, I can’t put that much effort into midnight snacks… I usually go for cereal!
Yes, but it was a whole lot simpler meal.