Caramelized Onion And Mushroom Tartlets Recipes

5 INGREDIENT ONION TART WITH MUSHROOMS RECIPE

Steps:

• Preheat the oven to 400˚F. Thaw the puff pastry according to the package directions, and carefully unfold it. The dough will look a little rough on the folds, so lightly roll it out using a rolling pin to even out the surface.
• Use a sharp knife to slice 1 inch off of each side. Baste the edges of the square pastry with water using either a basting brush or your finger.
• Then place all the cut edges onto the pastry square, forming a frame. This raised area will be the crust for the tart.
• Line a baking sheet with parchment paper or foil, and place the puff pastry on it. Using a fork, prick the bottom of the tart numerous times. This will allow steam to escape without billowing the tart bottom up. Bake until lightly browned, about 25 - 30 minutes. If the tart bottom billows, prick with a sharp knife and gently press down. There's no need to completely flatten it, since the filling will weight it down.
• When cooled, spread the bottom of the tart with the Dijon mustard. You don't need much - it just adds depth of savory-ness.
• Thinly slice the onions using a sharp chef's knife. Add 2 tablespoons butter to a skillet and melt over medium-high heat. Pile in the sliced onions with 1/2 teaspoon salt, using tongs to toss and coat with the butter. The onions will begin to relax in 5 - 10 minutes. At this point, reduce the heat to medium. Sauté for 45 minutes, or browned.
• Finely chop the mushrooms and sauté In a separate pan with 1 tablespoon of butter, 5 twigs of fresh thyme, and the remaining 1/4 teaspoon of salt over medium-low heat. Occasionally move around the pan, and sauté until the pan is dry. Mushroom contain a lot of liquid, and this can take 20 minutes or more. The mushrooms will be browned. Remove the thyme twigs when finished.
• Add the mushrooms to the onions and stir to combine.
• Lower the oven temperature to 350˚F. Fill the puff pastry with the onion filling. Add the tomatoes if using. Bake for 10 minutes. Remove the tart from the oven and lightly sprinkle fresh thyme on top before serving.
• Serve warm. Slice in half or quarters. For an appetizer, slice into small squares.

CARAMELIZED ONION, MUSHROOM AND GOAT CHEESE TART

Steps:

• Preheat oven to 400 degrees F.
• Using a mandolin or super-sharp knife, cut onion into paper thin slices. Clean and slice the mushrooms.
• Heat 1 tablespoon oil in a skillet over medium heat; add onion and saute until caramelized. Transfer to a bowl and set aside. Heat remaining teaspoon of oil in skillet over medium-high heat. Add mushrooms and saute until they release all their liquid and most of it boils away, should take about 5 minutes. Combine caramelized onions with mushrooms and saute together briefly; season with salt and pepper. Remove the pan from heat.
• Unfold puff pastry onto a floured surface; cut in half lengthwise to form 2 long rectangles. Gently roll out each rectangle to approximately 5 by 14 inches and place on cookie sheet. Trim edges by 1/4-inch strips all around; set strips aside. Break 1 egg into a small bowl; beat slightly. Brush edges of pastry with some of the egg. Use trimmed strips to make a raised border on each. Brush entire surface with remaining beaten egg. Prick the interior of pastry all over with a fork. Bake until pale gold, about 10 minutes. If pastry has puffed up inside edge, press it down gently. Set aside.
• Meanwhile, combine remaining eggs with 6 ounces goat cheese and blend until smooth. Spread the mixture onto pastry. Return to oven and bake just until set, about 4 minutes. Add the thyme to the mushroom mixture. Remove cookie sheet from oven and spread with thyme-mushroom mixture. Crumble remaining cheese on top. Just before serving, broil tarts on low heat for 2 to 3 minutes, until tarts are warm and cheese softens.

CARAMELIZED ONION AND MUSHROOM TARTLETS

Steps:

• Heat oven to 375°F. Unroll dough on work surface (if using crescent rolls, pinch seams to seal); cut into 24 (2-inch) squares. Press 1 square in bottom and up side of each of 24 ungreased mini muffin cups.
• In 10-inch skillet, heat oil over medium heat. Add onion and thyme; cook 8 to 10 minutes, stirring frequently. Reduce heat to medium-low; cook 6 to 9 minutes, stirring constantly, until onions are caramelized. Stir in brown sugar and wine; cook 2 to 3 minutes, stirring constantly, until liquid is gone. Stir in mushrooms. Spoon about 1 tablespoon onion-mushroom mixture into each cup. Top with walnuts and cheese.
• Bake 12 to 15 minutes or until golden brown. Remove tartlets from pan immediately. Serve warm.

CARAMELIZED ONION TARTLETS

Steps:

• In a large skillet, melt 2 tablespoons butter over medium heat. Add onions and sugar. Cook over medium heat for 15-20 minutes or until the onions are golden brown, stirring frequently. Stir in water and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until liquid has evaporated. Remove from the heat; stir in cheese., Melt remaining butter. Place one sheet of phyllo dough on a work surface; brush with butter. Brush to distribute evenly. Repeat with a second sheet; brush with butter. Cut into 12 squares. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent drying.) Repeat three times, making 48 squares., Press one square into a greased miniature muffin cup. Top with another square of phyllo, placing corners off center. Spoon about 1 tablespoon onion mixture into cup. Repeat with remaining phyllo squares and onion mixture. Bake at 375° for 10-15 minutes or until golden brown. Serve warm.