Caramelised Mushroom Tartlets Recipes

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CARAMELIZED ONION AND MUSHROOM TARTLETS



Caramelized Onion and Mushroom Tartlets image

Slow-cooked onions, flavored with fresh herbs and topped with Asiago cheese and walnuts, make a perfect filling for these appealing pastry appetizers.

Provided by Pillsbury Kitchens

Categories     Appetizer

Time 40m

Yield 24

Number Of Ingredients 9

1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1 tablespoon olive oil
1 large sweet onion (about 8 oz), thinly sliced (about 3 cups)
2 teaspoons chopped fresh thyme leaves or 1 teaspoon dried thyme
1 tablespoon packed brown sugar
2 tablespoons white wine or chicken broth
1 cup chopped fresh mushrooms
1/3 cup chopped walnuts
1/3 cup shredded Asiago cheese

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.

Nutrition Facts : Calories 70, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 90 mg, Sugar 2 g, TransFat 1/2 g

CARAMELIZED ONION TARTLETS



Caramelized Onion Tartlets image

Enjoy these tartlets made with caramelized onion that are ready in 45 minutes - a delightful appetizer.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 45m

Yield 24

Number Of Ingredients 9

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on package
2 tablespoons butter or margarine
3/4 cup coarsely chopped red onion
2 eggs
1/2 cup sour cream
1/4 teaspoon salt
1/8 teaspoon red pepper sauce
3/4 cup finely shredded Cheddar cheese (3 ounces)
Additional chopped red onion, if desired

Steps:

  • Let refrigerated pie crusts come to room temperature; cut with 3-inch round biscuit cutter or glass. Press crust circle in each of 24 small muffin cups, 1 3/4x1 inch.
  • Melt butter in 10-inch skillet over medium-high heat. Cook 3/4 cup onion in butter 5 minutes, stirring occasionally; reduce heat to medium. Cook about 15 minutes longer, stirring occasionally, until onion is softened and golden brown; remove from heat.
  • Heat oven to 400°. Beat eggs in large bowl. Stir in sour cream, salt and pepper sauce. Stir in onion. Stir in 1/4 cup of the cheese. Spoon onion mixture into crusts. Sprinkle with remaining cheese.
  • Bake 10 to 15 minutes until golden brown and set in center. Serve warm or at room temperature. Garnish with additional onion.

Nutrition Facts : Calories 135, Carbohydrate 10 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Appetizer, Sodium 180 mg

MUSHROOM TARTLETS



Mushroom Tartlets image

These cheesy mushroom tartlets are the perfect appetizer for holiday parties - made with onions, mushrooms and cheese on top of a buttery flaky mini pastry!

Provided by Yumna Jawad

Categories     Appetizer     Snacks

Time 35m

Number Of Ingredients 10

1 sheet puff pastry (thawed according to package instructions)
2 large onions (chopped)
4 tablespoons olive oil (divided)
¼ teaspoon salt
1 teaspoon brown sugar
8 ounces mushrooms (thinly sliced)
2 garlic cloves (pressed)
2 tablespoons dried thyme
1 egg + 1 tablespoon water beaten together
¾ cup Roth Cheese Grand Cru cheese (shredded)

Steps:

  • Preheat oven to 400°F.
  • In a large pan over medium heat, heat 2 tablespoons olive oil. Add the onions and cook for 15 minutes, stirring occasionally until soft and golden. Stir in the brown sugar and salt and add the mushrooms. Cook together the mushrooms are caramelized, about 5-7 minutes. Stir in the garlic and thyme and cook together until fragrant, about 1-2 more minutes. Turn off the heat and set aside.
  • Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into an 18x9-inch rectangle. Cut into 18 (3-inch) squares or circles as I show. Press the pastry squares into 18 muffin-pan cups. Brush the edges of the pastries with the egg. Prick the centers of the pastries with a fork.
  • Spoon about 2 tablespoons of the onion and mushroom mixture into each square. Top with about ½ tablespoon of the cheese. Makes 24 - 36.
  • Bake the tartlets until they're golden brown, about 18-20 minutes. Remove the pastries from the muffin-pans and cool on wire racks for 10 minutes. Garnish with fresh thyme or parsley, if desired.

Nutrition Facts : Calories 138 kcal, Carbohydrate 8 g, Protein 3 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 90 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CARAMELISED MUSHROOM TARTS



Caramelised mushroom tarts image

These appetisers are perfect for when there are guests to impress.

Provided by Mainland

Time P1DT18h35m

Yield 24 Servings

Number Of Ingredients 13

250g flour
1 tsp fresh thyme leaves
1/2 tsp salt
125g Mainland Natural Butter, chilled
2 tbsp Anchor Sour Cream Original
Cold water
500g button mushrooms
3 tbsp olive oil
6 fresh sage leaves, finely chopped
2 tbsp balsamic vinegar
1 tbsp brown sugar
Salt and freshly ground black pepper, to taste
250g Mainland Special Reserve Creamy Camembert Cheese

Steps:

  • To make the pastry, combine flour, salt and thyme in a food processor.
  • Chop Mainland Natural Butter into small cubes and pulse the butter into the flour mixture.
  • Add Anchor Sour Cream Original and slowly add cold water, a tablespoon at a time, until the dough forms a ball. Don't over-process.
  • Wrap dough in cling film and chill for 30-40 minutes.
  • Meanwhile, slice mushrooms thinly. Sauté in olive oil until they are a rich brown colour.
  • Add balsamic vinegar, brown sugar and sage leaves. Continue cooking for a further 5-6 minutes until caramelised. Add salt and plenty of freshly ground black pepper. Cool.
  • Set your oven to 180°C.
  • Roll pastry dough out to about 3mm thick. Cut with a round biscuit cutter and use these rounds to line 24 greased mini muffin holes, gently pressing them in.
  • Spoon a small amount of the mushroom mixture into each pastry case.
  • Bake at 180°C for 15 minutes. Remove from oven and place a cube of Mainland Special Reserve Creamy Camembert Cheese on top of each tart.
  • Bake for a further 5-6 minutes, or until the cheese is melted and golden.

CARAMELISED MUSHROOM TARTLETS



Caramelised mushroom tartlets image

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

2 tbsp olive oil
1 onion, chopped
1 tbsp golden caster sugar
250g chestnut mushrooms, cleaned and thinly sliced
1 garlic clove, crushed
3-4 tbsp thyme leaves, finely chopped
butter, for spreading
12 slices of thin sliced white sandwich bread
100g grated gruyère or cheddar, for sprinkling

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

EASY TART WITH CARAMELIZED ONIONS, MUSHROOMS AND GRUYèRE



Easy Tart with Caramelized Onions, Mushrooms and Gruyère image

A savory tart topped with sweet caramelized onions and mushrooms and cut into appetizer-size pieces.

Provided by Marilena Leavitt

Categories     Appetizer

Yield 20 pieces

Number Of Ingredients 14

1 TBSP. olive oil
1 TBSP. butter
2 med. yellow and/or red onions, thinly sliced
½ TBSP. brown sugar
2 TBSPS. Balsamic vinegar
--- --- sea salt & freshly ground pepper
8 oz. Cremini mushrooms, cleaned and thinly sliced
1 TBSP. fresh thyme
2 sm. Yukon Gold potatoes, thinly sliced
1 tsp. fennel seeds, toasted and crushed (optional)
--- --- sea salt & freshly ground pepper
1 sheet frozen puff pastry (½ of a 17oz. package)
(defrosted & thawed according to directions on package)
4 oz. Gruyère cheese, grated

Steps:

  • Heat a large saucepan over medium-high heat. When the pan is hot, add the olive oil and the butter together, followed by the sliced onions. Cook for about 10 minutes or until the onions wilt and start to brown. At that point add the next three ingredients (sugar, vinegar, salt and pepper). Reduce the heat and cook gently, uncovered for about 20 more minutes or until the onions are completely caramelized. Add a little water if the onions look like they are drying out. Taste and adjust the seasoning. Remove the onions to a separate bowl.
  • Add the sliced mushrooms to the same pot and sauté (without oil) for a few minutes until they release their moisture. At that point, add a little olive oil and the thyme leaves and cook for a few minutes, stirring frequently. Once the mushrooms start lightly brown, add the sliced potatoes and the fennel seeds. Season everything with some salt and pepper and cook for a few more minutes, until the potatoes soften a little. Set the mixture aside to cool.
  • Unfold the thawed sheet of puff pastry and place it on a work surface. Roll it out into a 10"x14" rectangle and remove it to a baking sheet lined with parchment paper. Prick with a fork every few inches to prevent the pastry from bubbling while it bakes. Using a very sharp knife, score the perimeter of the dough about ¼- to ½-inch from the edge.
  • Spread the cooled onions evenly over the puff pastry. Top with the sautéed mushrooms and potatoes and sprinkle with the Gruyère cheese. (Refrigerate if not baking immediately).
  • Preheat the oven to 375°F. Bake the puff pastry on the middle rack for 25-30 minutes or until the cheese is bubbling and crust is nice and golden. Allow the tart to cool for 10 minutes then cut it into 20 little rectangles. Serve warm or at room temperature.

MUSHROOM GALETTE RECIPE



Mushroom Galette Recipe image

A savory tart made with flaky pastry and a delicious combination of cheeses, mushrooms, and caramelized onions.

Provided by Mon Petit Four

Categories     Appetizers & Sides

Time 40m

Number Of Ingredients 11

1 sheet of pie dough
1/3 cup whole milk ricotta
6 oz. crimini mushrooms, cut into slices
1/4 of a jumbo white onion, cut into thin crescent-shaped slices
1.5 oz gruyere cheese, shredded
parmesan cheese, for grating as a garnish
pinch of salt and freshly ground pepper
pinch of nutmeg
1 egg, separated into white and yolk
olive oil
1 sprig of thyme

Steps:

  • Preheat the oven to 400°F. To a pan, add about a tablespoon of olive oil. Warm over medium heat and once hot, add in the onion slices. Cook until the onions begin to become golden along the edges and caramelize.
  • Add the mushroom slices to the pan and cook for another few minutes until the mushrooms are tender. Turn off the heat and temporarily set the pan aside.
  • Unroll the pie crust onto a baking sheet fitted with parchment paper or a silicone baking mat. Brush the egg white over most of the pie crust, leaving about a 1 1/2 inch perimeter bare. Let the crust rest for a minute for the egg white to slightly dry.
  • Spread the ricotta cheese all over the area covered with the egg white. Use a zester to finely grate a little bit of parmesan cheese as a slight garnish over all the ricotta cheese. Add a small pinch of salt and freshly ground pepper, as well as the pinch of nutmeg, over the cheese.
  • Distribute the mushroom-onion mixture all over the ricotta cheese, then top that with the shredded gruyere. Add the thyme leaves all over the top.
  • Fold the edges of the pie crust over the mushroom filling, all along the edges. Brush the egg yolk over the pastry, then top the pastry with some of the finely grated parmesan.
  • Bake the galette for 20-30 minutes. If you're using store-bought crust, it will typically look golden and be ready in the 20-25 minute mark, whereas homemade pastry can take up to 30 minutes.
  • Let the galette rest for 10 minutes on the baking sheet, then transfer to your serving plate.

Nutrition Facts : Calories 292 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 79 milligrams cholesterol, Fat 19 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 275 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

CARAMELIZED ONION, MUSHROOM & GRUYERE TARTLETS



Caramelized Onion, Mushroom & Gruyere Tartlets image

These vegetarian tartlets are perfect to serve as an easy appetizer

Provided by Michelle

Categories     Appetizer

Time 1h

Number Of Ingredients 12

1 tablespoon olive oil
1 large yellow onion (thinly sliced)
1 tablespoon unsalted butter
16 ounces white button mushrooms (thinly sliced)
1 clove garlic (chopped)
½ teaspoon dried thyme
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 Gruyere cheese (can substitute any variety of Swiss cheese)
1 egg + 1 tablespoon water (beaten together (for the egg wash))
Handful of parsley (chopped)

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

CARAMELIZED ONION AND MUSHROOM TARTE TATIN



Caramelized Onion and Mushroom Tarte Tatin image

Easy to prepare, very gourmet appetizer with puffed pastry, goat cheese, caramelized onions, and sauteed cremini mushrooms.

Provided by iluvwoody

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 1h30m

Yield 8

Number Of Ingredients 9

¼ cup unsalted butter
1 large sweet onion (such as Vidalia®), sliced
2 tablespoons olive oil
1 (8 ounce) package crimini mushrooms, sliced
1 pinch salt and ground black pepper to taste
1 (17.5 ounce) package frozen puff pastry, thawed
1 (11 ounce) log goat cheese
1 egg, beaten
1 pinch thyme, or to taste

Steps:

  • Melt butter in a saucepan over medium-low heat; cook and stir onion in hot butter until soft and caramelized, 30 to 60 minutes.
  • Heat olive oil in a skillet over medium-high heat; cook and stir mushrooms until browned and tender yet crisp, about 10 minutes. Season with salt and pepper.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Roll puff pastry out on a lightly-floured work surface. Cut out 5-inch circles using a round cutter and place on a baking sheet.
  • Bake in the preheated oven until lightly browned and puffed, about 12 minutes. Transfer puffs to a wire rack to cool completely.
  • Beat goat cheese and egg together in a bowl until smooth. Season with thyme. Spread goat cheese mixture over cooled pastry puffs; top each with caramelized onions and mushrooms. Place pastries back onto baking sheet.
  • Bake in the oven until warmed through, about 5 minutes.

Nutrition Facts : Calories 584.4 calories, Carbohydrate 31.4 g, Cholesterol 68.9 mg, Fat 44.6 g, Fiber 1.9 g, Protein 15.1 g, SaturatedFat 18.2 g, Sodium 391.4 mg, Sugar 2.3 g

CARAMELISED ONION AND MUSHROOM SPREAD



Caramelised Onion and Mushroom Spread image

Spread this on crusty bread or savoury biscuits, use it as a topping for tartlets or as a delicious spread in sandwiches. Used as a sandwich spread, I simply add something like a slice of roasted red pepper and baby spinach leaves. Or slices of ham. I adapted this recipe from one I found online because I was not satisfied with the gourmet spreads I'd been buying. Well they classified themselves as gourmet but they were, in fact, rather ordinary and also quite expensive! I love the fact that this recipe also has mushrooms in it - and a few other goodies! The original recipe must have been a Birds Eye recipe as it specified using Birds Eye Frozen Sliced Onions. I've slightly increased the mushrooms and garlic as I generally do with recipes and I've added leeks as the combination of flavours from onions, leeks and garlic is just so delicious. And I've also added thyme. Vary the garlic - and any of the ingredients - to suit your taste preferences. I've suggested adding more balsamic vinegar if your onion mixture seems too dry. If like me, you are a bit inexact in the measurement of some of the ingredients - oh, I may as well use all of that! - ;) this would obviously be the easiest way to correct this. Have fun playing with this recipe - and I hope that you enjoy it. I keep meaning to add some chopped nuts, probably walnuts, and must try to remember to do so next time I make this.

Provided by bluemoon downunder

Categories     Spreads

Time 40m

Yield 3 cups

Number Of Ingredients 13

30 g butter
1 tablespoon olive oil
500 g frozen sliced onions
2 leeks, thoroughly washed, dried and chopped
400 g swiss brown mushrooms, finely chopped
3 garlic cloves, minced
thyme, to taste
2 tablespoons brown sugar
3 teaspoons balsamic vinegar, add more if needed
salt, to taste
fresh ground black pepper, to taste
oil, to drizzle
crusty bread, to serve

Steps:

  • In a large non-stick pan, heat the butter and oil; add the frozen onions and leeks and cook over a medium-high for 5-6 minutes, stirring constantly. Add a bit more oil if needed.
  • Add the mushrooms, garlic and thyme - and cook over a medium heat for 5 minutes.
  • Stir in the brown sugar and reduce the heat; allow the mixture to caramelise for 15 minutes, stirring occasionally (liquid should slowly reduce and the onions turn a caramel colour); remove the pan from heat and set aside to cool.
  • Place the onion mixture in a food processor, add the balsamic vinegar, salt and pepper and process until chopped but still a little chunky. Or you could leave a tablespoon of the mixture out and add back into the mixture once you've removed it from the food processor.
  • To Serve: Spoon the Caramelised Onion and Mushroom Spread into serving bowl, drizzle with olive oil and serve with fresh crusty bread.
  • TIP: This dip is also yummy when used to make little tarts, or to top any savoury biscuits. Simply place teaspoonfuls of the Caramelised Onion and Mushroom Spread mixture into the mini savoury tartlet cases or onto the biscuits, add crumbled feta cheese and half a Kalamata olive. Garnish with a parsley leaf and serve.

Nutrition Facts : Calories 285.7, Fat 13, SaturatedFat 5.8, Cholesterol 21.4, Sodium 86.3, Carbohydrate 40.7, Fiber 4.3, Sugar 20.6, Protein 6

CARAMELIZED ONION, MUSHROOM & GRUYERE TARTLETS



CARAMELIZED ONION, MUSHROOM & GRUYERE TARTLETS image

Categories     Mushroom     Appetizer     Bake     Sauté     Cocktail Party

Yield 16 3-inch Tartlets

Number Of Ingredients 12

1 tablespoon olive oil
1 large yellow onion, thinly sliced
1 tablespoon unsalted butter
16 ounces white button mushrooms, thinly sliced
1 clove garlic, chopped
½ teaspoon dried thyme
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 Gruyere cheese (can substitute any variety of Swiss cheese)
1 egg + 1 tablespoon water, beaten together (for the egg wash)
Handful of parsley, chopped

Steps:

  • DIRECTIONS: 1. Preheat oven to 400 degrees F and line two baking sheets with parchment paper. 2. 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. 3. 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. 4. Add the garlic and the thyme and saute until fragrant, about 1 minute. Season with salt and pepper to taste. 5. 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. 6. 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. 7. 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. 8. Bake until the pastry is golden brown, about 15 to 25 minutes. Garnish with fresh chopped parsley. (Recipe adapted from Closet Cooking)

CARAMELIZED SHALLOT TARTLETS



CARAMELIZED SHALLOT TARTLETS image

Categories     Dairy     Mushroom     Appetizer     Bake

Yield Yield: 40 pieces

Number Of Ingredients 18

Nonstick cooking spray
Flour for dusting work surface
1 Pkg. Pillsbury All Ready Pie Crust (2 crusts)
12 Oz. sliced bacon, cooked crisp, drained, (reserving 2 Tbs. rendered bacon fat), and chopped
2 Tbs. butter
6-8 Shallots, diced small
10 Oz. mushrooms, diced small
1 tsp. fresh thyme leaves
1/4 tsp. freshly ground black pepper
1/4 tsp salt
6-8 oz shredded Fontina cheese
1 Cup heavy cream
4 Eggs, beaten
1/8 tsp. freshly grated nutmeg
Special Equipment:
Mini muffin pans
2-1/2 or 3-inch scalloped cookie or biscuit cutter
Wooden mini tart press (optional) -It looks like a miniature wooden dumbbell

Steps:

  • 1. Spray top of pans and inside of mini muffin cups lightly with nonstick cooking spray. 2. Lightly dust work surface with flour. Unroll first crust and stretch it a bit in all directions with a rolling pin, making it slightly thinner. 3. Cut crust with cookie cutter, forming as many rounds as possible, reserving scraps. Place each round over a muffin cup and press down inside to form tartlet shells, making sure the scalloped edges come up and over the top of the cup. Gently press edges down against the top surface of the pan. 4. Repeat process with second pie crust, then combine scraps, roll out, and continue cutting rounds until all of the scraps have been used. Wrap tart pans in plastic wrap and place in freezer while preparing filling. 5. Sauté shallots in butter over low-medium heat until they are translucent and a deep golden brown (about 15 minutes). Remove from pan and chill. 6. Place reserved bacon fat in pan and sauté mushrooms until moisture has evaporated and they turn a nice brown. Add the thyme, salt, and pepper and sauté for 1 minute more. Remove from heat and chill in refrigerator. 7. Preheat oven to 350 degrees F. Combine cream, eggs, and nutmeg in blender and process on low speed until thoroughly combined (about 7 seconds). 8. Remove tartlet pans from freezer. Fill each shell 3/4 full with the dry ingredients in this order: bacon, mushrooms, shallots, cheese.(Tartlets can be frozen at this point, for up to 2 weeks, but must be removed from freezer 1/2 hour before filling with cream.) 9. Slowly drizzle cream/egg mixture into the nooks and crannies until each shell is 7/8 full, wiping up any overflow with the corner of a paper towel. 10. Bake until crusts are golden and filling is puffed in center (10-15 minutes). 11. Remove from oven and cool on racks for 5 minutes. Gently lift each tartlet out of pan with the edge of a knife or fork. Arrange on a platter and serve hot, warm, or at room temperature.

CARAMELIZED ONION, MUSHROOM AND GOAT CHEESE TART



Caramelized Onion, Mushroom and Goat Cheese Tart image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 10 servings

Number Of Ingredients 9

1 large sweet onion
16 medium shiitake mushrooms (about 1 pound)
1 tablespoon plus 1 teaspoon olive oil, divided
Salt
Freshly ground black pepper
1 (4-ounce) package puff pastry, defrosted according to package directions (recommended: Dufour)
3 eggs, divided
8 ounces goat cheese, divided
2 teaspoons chopped fresh thyme leaves

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.

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CARAMELIZED ONION AND MUSHROOM TART - DELISH KNOWLEDGE
2021-06-06 Wrap with plastic wrap and place in the fridge for 30 minutes. While the tart is cooling, prepare the onions and mushrooms. In a large sauce pan, heat the oil over medium heat. Add the …
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  • Combine the flour, salt, and thyme in a large bowl. Drizzle in the oil and mix well with a fork. Drizzle in the cold water and mix until the liquid is absorbed. Lightly knead the dough into a ball and then turn dough out onto a pastry board or cutting board and continue to knead a few times until it comes together. Wrap with plastic wrap and place in the fridge for 30 minutes.
  • In a large sauce pan, heat the oil over medium heat. Add the onions and a pinch of salt. Stirring often, let the onions cook until reduced and browned, about 20 minutes.
  • Remove the onions from the pan and add the mushrooms in a single layer. Cook the mushrooms over medium heat and cook until browned on both sides. Add in a pinch of freshly ground black pepper and red pepper flakes (if using).


CARAMELIZED ONIONS AND MUSHROOMS TART WITH BLUE CHEESE ...
2013-12-01 Add the onion and cook until it starts to caramelize, about 20 minutes. Add the mushrooms and saute until they start to caramelize, about 20 minutes. Season with salt and pepper and add the …
From jocooks.com
4.5/5 (6)
Estimated Reading Time 2 mins
Servings 4
Total Time 10 mins


MUSHROOM TART WITH CARAMELIZED ONIONS AND THYME • HIP ...
2012-10-18 Cook the veggies, stirring occasionally, until caramelized and golden, for about 20 to 25 minutes or so. Remove from the heat and set aside. Preheat the oven to 350°F. Adjust the oven rack …
From hipfoodiemom.com
5/5 (1)
Category Appetizer or Main
Cuisine American
Total Time 1 hr 40 mins
  • Heat the olive oil in a large sauté pan over medium heat. Add the onions and stir continuously until softened, about 8 to 10 minutes. Sprinkle in the salt, add the sliced mushrooms and continue stirring until the mushrooms release their moisture and the pan becomes more and more dry. When this happens, add half of the thyme and the balsamic vinegar and reduce the heat to medium low. Cook the veggies, stirring occasionally, until caramelized and golden, for about 20 to 25 minutes or so. Remove from the heat and set aside.
  • Unfold the sheet/s of defrosted puff pastry on a parchment-lined baking sheet. I used 2 so that my tart would be a little larger and just attached the puff pastry dough; you can just use 1 sheet if desired. Fold all the edges over to create the pretty border around your tart. Top the center of the rolled out puff pastry evenly with the onion, mushrooms, thyme mixture.
  • Bake the tart for about 25 to 35 minutes, until the pastry is golden brown and flaky. When there is about 3 to 5 minutes left, if you are adding the cheese, sprinkle on the freshly grated cheese and continue baking for the remaining time. Remove it from the oven, sprinkle the remaining thyme over the top, and let it cool for about 10 minutes before slicing and serving.


MUSHROOM TARTLETS WITH CARAMELIZED ONION JAM - FAIR ROBIN ...
2019-02-27 Mushroom Tartlets with Caramelized Onion Jam. February 27, 2019. A few years back I did a cookbook review for Taste of Home’s Simple & Delicious Cookbook and I recently rediscovered it while I was packing. I had dog-eared the pages of tons of recipes I wanted to cook and decided to revisit a few of them for inspiration. One was for a simple appetizer of cranberry-brie tartlets where they ...
From fairrobinrevival.com
Estimated Reading Time 3 mins


CHESTNUT, MUSHROOM & CARAMELISED ONION TART - VEGAN FOOD ...
2020-08-20 Method. Combine the ground flaxseed with the water in a bowl and set aside for 10 minutes. Pre-heat the oven to 375F/190C. Line a loose based 24cm tart pan with non-stick parchment paper and grease the sides of the pan with coconut oil. In a bowl combine the almond meal, salt, thyme and olive oil. Mix with a spoon. Then add the flaxseed mixture.
From veganfoodandliving.com
Servings 8
Estimated Reading Time 2 mins
Category Vegan Recipes


MUSHROOM AND CARAMELISED ONION TARTS | THE COOK'S PANTRY
Top half of them with a layer of caramelised onion, followed by a layer of the mushroom and spinach mixture and finally top with cheese. Place the 2 slices with toppings under the grill for 1-2 minutes until the cheese has melted and begins to bubble. Remove from the oven and top with the remaining 2 slices of bread, slice in half diagonally and serve immediately.
From thecookspantry.tv
Estimated Reading Time 2 mins


BUDGET ULAM RECIPES - PINOY ULAM RECIPE LIST | DEPORECIPE ...
Related recipes mushroom and caramelised onion tarts recipe by: Shop directly for knorr recipes. Tofu or tokwa is more affordable than meat but what's great about it that it can be just as filling and tasty as meat recipes. 30/11/2020 · tokwa't tausi recipe = p71 when you see tokwa recipes, you know it's going to be an affordable ulam recipe. Families everywhere on the value of good nutrition ...
From pioneerwomanbroccolini.blogspot.com


CARAMELIZED ONION, MUSHROOM & GRUYERE TARTLETS | RECIPE ...
Oct 24, 2013 - These tarts are full of fantastic flavor thanks to caramelized onions, mushrooms and Gruyere cheese. A perfect appetizer for any party. Oct 24, 2013 - These tarts are full of fantastic flavor thanks to caramelized onions, mushrooms and Gruyere cheese. A perfect appetizer for any party. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to ...
From pinterest.ca


CARAMELISED MUSHROOM TARTLETS | RECIPE | MUSHROOM TARTLETS ...
Aug 15, 2019 - 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
From pinterest.ca


CARAMELISED MUSHROOM TARTLETS RECIPES- TFRECIPES
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 ...
From tfrecipes.com


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