Who doesn’t enjoy a savory tartlet? They’re tiny, delicate, delicious and the perfect party food. Cook the onion and mushroom mixture ahead of time so you are not rushing to pop these in the oven. I like that this recipe doesn’t call for any tart pans leaving less to clean up – yay! Be creative and experiment by using different size circles. Perhaps use a bread and butter plate as an outline to cut the pastry and serve this with a light salad. These tartlets are very good the next day as the flavors will have intensified. All you need to do is warm them up. I am enjoying one now as I write this!
Makes 16 3-inch tartlets
adapted from Brown Eyed Baker
1 tablespoon olive oil
1 large yellow onion, thinly sliced
1 tablespoon unsalted butter
16 oz. white button mushrooms, thinly sliced
1 clove garlic, chopped
fresh thyme, to taste (can also use dried)
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 Gruyère cheese (or any variety of Swiss cheese)
1 egg plus 1 tablespoon water, beaten together (for the egg wash)
garnish with fresh thyme (optional)
Preheat oven to 200c (400f) 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 sauté, stirring occasionally, until they are completely soft and all of the liquid evaporates, about 20 minutes. Add the garlic and thyme and sauté 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.
Carefully unfold the thawed sheets of puff pastry and cut out circles from the dough (cookie cutter works well or a glass), placing them evenly spaced on the baking sheets. Using the tip of a sharp knife, lightly run the knife along the edge (about 1/4 to 1/2-inch) of the perimeter of the dough but don’t cut all the way through. Place a small spoonful of the onion and mushroom mixture, keep the filling within the score marks. Top with the shredded Gruyère cheese. Brush the edges of the dough rounds with the egg wash.
Bake until the pastry is golden brown, 20 to 25 minutes. Garnish with fresh thyme.
The Culinary Chase’s Note: The aromas of onions, mushrooms and garlic permeated the kitchen giving my senses a preview of what was yet to come. These little discs did not disappoint and it took a lot of will-power to stop after eating my third one. Enjoy!