Carmelized Onion, Mushroom & Goat Cheese Tartlets
The history of tarts, like much in the history of the culinary world is largely debated. Many would say that they came with the first concept of layering food, however, others trace origins to Medieval pie baking where differences in class meant that commoners more frequently ate pies stuffed with everyday items while nobility treasured their tarts for their artistic appeal.
Tartlets refer to the smaller, handheld version you see here.
Recipe
Carmelized Onion, Mushroom & Goat Cheese Tartlets
Total Time: 1 Hour 10 Minutes | Active Time: 25 Minutes | Serves Eight
Ingredients:
- 1 T olive oil
- 1 large yellow onion, thinly sliced
- 1 T unsalted butter
- 16 oz crimini mushrooms, thinly sliced
- 1 clove garlic, chopped
- ½ t fresh thyme
- ¼ C white wine (can substitute chicken or vegetable broth)
- 2 sheets puff pastry (thawed according to directions on package)
- 1 C Goat cheese
- 1 egg + 1 tablespoon water, beaten together (for the egg wash)
- Handful of parsley, chopped
- Balsamic Reduction
- Salt and pepper, to taste
Directions:
- 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.
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