Wednesday, August 17, 2011

Savory Tartlets

Now, this is my kind of dinner but Ben, on the other hand, thought there should be a little meat included in the tartlets...maybe next time!

I cut the puff pastry into 3" rounds and using a sharp knife scored four little cuts being cautious not to cut through the dough.

The above photo was snapped just prior to placing in oven~

Here we have the finished product and the aroma is heavenly throughout the house.

Mushroom, Gruyere, and Caramelized Onion Tartlets:

1 tablespoon olive oil
1 large onion, I used a sweet onion, sliced thinly
1 tablespoon unsalted butter
16 oz. white mushrooms, thinly sliced
1 garlic clove, minced
1/2 tsp. dried thyme
Salt and pepper, to taste
1/4 cup chicken broth or white wine
2 sheets puff pastry, thawed
1 cup freshly grated Gruyere cheese
1egg beaten together with 1 tbsp. water
Handful of parsley, chopped

Heat the olive oil in a large pan over medium-low heat and then add the onions. Cook slowly, stirring occasionally, until onions start to caramelize (about 20 minutes or so)- be patient in this process, you'll be happy you did!

Add the butter to pan of onions and once melted, add the mushrooms, stirring once in awhile until they are completely soft and the liquid has evaporated. This takes 20-25 minutes. Again, be patient!

Add the garlic and thyme and saute until fragrant, about 2 minutes. Season with salt and pepper.

Add the chicken broth and cook once again until liquid has evaporated. Remove from heat.

Unfold the pastry sheets and cut into rounds using a biscuit cutter, placing the rounds on a silpat lined cookie sheet (you will need two sheets). Cut 4 small slits into each round as in the above photo.

Top the rounds with a small amount of the mushroom mixture, keeping the filling within the score marks. Top with shredded cheese and brush the edges of pastry with the egg wash.

Bake until golden brown, about 20 minutes.

Garnish with parsley!

You could make these into appetizers very easily, just use smaller rounds of pastry. Using the 3" round made 16 tartlets so if they were cut smaller you would have many appetizers.

Perhaps next time I will please Ben by putting a little sausage into the mixture but I was completely happy with the recipe as is!!!


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