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Cheesy Mushroom Tartlets with Caramelized Onions Recipe

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4.1 from 3 reviews

These cheesy mushroom tartlets are delightful bite-sized appetizers perfect for holiday parties. Made with caramelized onions, sautéed mushrooms, and melted Roth Grand Cru cheese atop a buttery, flaky puff pastry base, they combine savory flavors with a crisp texture for an irresistible treat.

Ingredients

Puff Pastry

  • 1 sheet puff pastry, thawed according to package instructions

Vegetable Filling

  • 2 large onions, chopped
  • 2 tablespoons olive oil
  • ¼ teaspoon salt
  • 1 teaspoon dark brown sugar
  • 8 ounces mushrooms, thinly sliced
  • 2 garlic cloves, pressed
  • 2 tablespoons dried thyme

Egg Wash and Topping

  • 1 egg plus 1 tablespoon water, beaten together
  • ¾ cup Roth Grand Cru cheese, shredded

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Prepare the Filling: Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the chopped onions and cook, stirring occasionally, for about 15 minutes until they become soft and golden. Stir in 1 teaspoon of dark brown sugar and ¼ teaspoon of salt, then add the thinly sliced mushrooms. Continue cooking until the mushrooms are caramelized and softened, approximately 5-7 minutes. Add the pressed garlic and 2 tablespoons dried thyme, cooking together until fragrant, about 1-2 minutes. Turn off the heat and set the filling aside to cool.
  3. Prepare Puff Pastry Circles: Unfold the thawed puff pastry sheet on a lightly floured surface. Roll it gently into an 18×9-inch rectangle. Using a 2-inch round cutter, cut out 24 circles from the pastry. Place the circles on the prepared baking sheet. Brush the tops with the egg wash (1 egg mixed with 1 tablespoon water) to give a glossy finish. Prick the centers of each pastry circle with a fork to prevent excessive puffing during baking.
  4. Assemble Tartlets: Spoon about 2 tablespoons of the cooled onion and mushroom mixture onto the center of each pastry circle. Top each with approximately ½ tablespoon of shredded Roth Grand Cru cheese. If you have leftover pastry and filling, roll out the pastry again to cut more circles and assemble additional tartlets.
  5. Bake and Cool: Bake the tartlets in the preheated oven for 18-20 minutes until golden brown and puffed. Remove from oven and allow them to cool on a rack for 10 minutes before serving. Optionally, garnish with fresh parsley for a vibrant touch.

Notes

  • Storage: Store any leftover tartlets in an airtight container in the refrigerator for up to 4 days. Reheat by microwaving for 30 seconds or baking in a 350°F oven for about 5 minutes.
  • Make Ahead: The onion and mushroom mixture can be prepared up to 24 hours in advance and refrigerated. Assemble tartlets just before baking to prevent sogginess.
  • Freezing: Freeze the prepared mushroom mixture in a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge before using.

Find it online: https://marthatasty.com/cheesy-mushroom-tartlets-with-caramelized-onions-recipe/