Caramelized Onion, Mushroom & Gruyere Tartlets
These savory mushroom and Gruyere cheese puff pastry bites are a delightful appetizer or party snack. The buttery puff pastry encases a flavorful mixture of caramelized onions, earthy mushrooms, fragrant garlic, and aromatic thyme, all topped off with a generous layer of melty Gruyere cheese. From the first golden brown bite to the last cheesy morsel, these irresistible pastries are sure to be a hit at any gathering.
— Constant Cookbook
Ingredients
- 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
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.
Cook Time
20M
Prep Time
PT1H
Yield
16 3-inch tartlets
Nutrition
- Calories: 71 kcal
- Carbohydrate Content: 2 g
- Protein Content: 3 g
- Fat Content: 5 g
- Saturated Fat Content: 2 g
- Cholesterol Content: 21 mg
- Sodium Content: 38 mg
- Serving Size: 1 serving
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