CARAMELIZED ONION, MUSHROOM & GRUYERE TARTLETS
These vegetarian tartlets are perfect to serve as an easy appetizer
Provided by Michelle
Categories Appetizer
Time 1h
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 71 kcal, Carbohydrate 2 g, Protein 3 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 21 mg, Sodium 38 mg, ServingSize 1 serving
CARAMELISED MUSHROOM TARTLETS
Try these super-clever caramelised mushroom tartlets on those occasions when you're entertaining and need an exciting canapé, but could do without the faff
Provided by Orlando Murrin
Categories Buffet, Canapes, Snack, Starter
Time 30m
Yield Makes 12 tartlets
Number Of Ingredients 9
Steps:
- Heat the oil in a generous frying pan, add the onion and fry over moderate heat for about 7 mins until soft and golden. Stir in the sugar and seasoning, turn up the heat and add the mushrooms. Sizzle for 5 mins until you have driven off any moisture and the mushrooms are golden. Stir in the garlic for a few further mins, until fragrant, then turn off the heat and stir in most of the thyme (save some for sprinkling). The mushroom mix can be chilled at this point.
- To make the tartlet bases, cut 7-8cm circles out of the bread using a cookie cutter or glass. Butter one side and stick buttered-side down into a 12-hole tartlet tin. Freeze any leftovers to make breadcrumbs.
- When ready to bake, heat oven to 220C/200 fan/gas 7. Divide the mushroom mixture between the tartlets and top with a sprinkle of cheese. Don't be too tidy about this - any cheese on the tin will form a lacy edge to the tartlets. Bake for 10-15 mins until golden and bubbling. Sprinkle over the reserved herbs and serve.
Nutrition Facts : Calories 131 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium
MUSHROOM ONION TARTLETS
These sound so yummy for a perfect evening appetizer with friends. Found in my KA mixer manual, I'm looking forward to tasting these little flavorful bites. Note: instructions are listed just as they are in the manual, but can be adjusted to use any mixer.
Provided by DuChick
Categories Lunch/Snacks
Time 30m
Yield 24 tartlets, 12 serving(s)
Number Of Ingredients 9
Steps:
- Place cream cheese and 2 tablespoons butter in mixer bowl.
- Attach bowl and flat beater to mixer.
- Turn to Speed 4 and beat about 1 minute.
- Stop and scrape bowl.
- Add 3/4 cup flour.
- Turn to Speed 2 and mix about 1 minute, or until well blended.
- Form mixture into ball.
- Wrap in waxed paper and chill 1 hour.
- Divide chilled dough into 24 pieces.
- Press each piece into greased miniature muffin cup.
- Meanwhile, melt remaining 1 tablespoon butter in 10" skillet over medium heat.
- Add mushrooms and onions.
- Cook and stir til tender.
- Remove from heat and cool slightly.
- Place egg, remaining 1 tablespoon flour and thyme in clean mixer bowl.
- Using the flat beater, turn to Speed 6 and beat about 30 seconds.
- Stir in cheese and cooled mushroom mixture.
- Spoon into pastry-lined muffin cups.
- Bake at 375* for 15-20 minutes, or until egg mixture is puffed and golden brown.
- Serve warm.
Nutrition Facts : Calories 108.2, Fat 6.9, SaturatedFat 4.2, Cholesterol 36.6, Sodium 74.5, Carbohydrate 7.7, Fiber 0.5, Sugar 0.5, Protein 4.2
PARMESAN MUSHROOM TARTLETS
My easy tartlets loaded with a cheesy mushroom filling take advantage of refrigerated crescent roll dough. I think they're best warm from the oven with a sprinkling of green onion.-Betsy King, Duluth, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. In a large skillet, heat butter over medium-high heat. Add mushrooms and half of the green onion; cook and stir until mushrooms are tender. Add garlic; cook 1 minute longer. Add cream and cheese; cook and stir 3-4 minutes or until liquids are evaporated., Unroll dough into one long rectangle. Cut into 24 pieces; press lightly onto bottom and up sides of ungreased mini-muffin cups. Fill each with 1-1/2 teaspoons mushroom mixture., Bake 8-10 minutes or until golden brown. Sprinkle with remaining green onion. Serve warm.
Nutrition Facts :
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.
MUSHROOM ONION TARTLETS
This is a recipe my sister initially introduced to me. She makes it for every dinner party or gathering she has. It originally came from the recipe website called Break Eggs, which is no longer online. And, I buy the pre-shaped pastry cups, so I don't have to use phyllo.
Provided by jenochka
Categories Onions
Time 32m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°.
- On a lightly floured surface, roll out pastry into a 10 x 10-inch square. Cut into squares by cutting five strips across and four strips down (should yield 20 squares).
- Press each puff pastry square into miniature muffin cups.
- Evenly spoon the goat's cheese into the tart dough cups.
- Melt butter in a medium skillet over medium-high heat. Add mushrooms and cook for 7 minutes.
- Add the onions, and cook an additional 2 minutes.
- Remove from heat and cool slightly.
- In a medium bowl, whip together the egg, thyme and salt.
- Stir in the cooled mushroom mixture.
- Evenly place the mushroom mixture over the goat's cheese.
- Top with the Parmesan cheese.
- Bake for 12 - 17 minutes, or until puffed and golden brown. Serve warm.
Nutrition Facts : Calories 97, Fat 7.1, SaturatedFat 2.6, Cholesterol 17.4, Sodium 150.8, Carbohydrate 6.3, Fiber 0.4, Sugar 0.5, Protein 2.4
ONION, WALNUT & MUSHROOM TARTE TATIN
This makes a substantial vegetarian main course, or try making individual tarts in Yorkshire pudding tins for a starter
Provided by Mary Cadogan
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Peel the onions and cut each into 6 wedges through the root. Heat the oil in a large pan, add onions, then gently fry for 20 mins until softened and lightly coloured.
- Add the mushrooms, sugar, salt and pepper and give it a good stir. Gently cook, stirring now and then for a further 5 mins. Stir in the walnuts. Line the base of a 20-23cm sandwich cake tin (not loose-based) with baking parchment. Spoon over the onion mixture and press it down lightly. Crumble the cheese over.
- Roll out the pastry and trim to a round, about 5cm larger than the tin. Put the pastry over the filling and tuck in the ends. Bake for 35-40 mins until the pastry is crisp and golden. Cool for 5 mins in the tin, then turn out onto a flat plate and cut into wedges. Serve with a green salad.
Nutrition Facts : Calories 546 calories, Fat 43 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 1.43 milligram of sodium
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