Caramelized Onions And Mushrooms Tart With Blue Cheese Recipes

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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 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.

FIG , CARAMELIZED ONION AND BLUE CHEESE TART



Fig , Caramelized Onion and Blue Cheese Tart image

Make and share this Fig , Caramelized Onion and Blue Cheese Tart recipe from Food.com.

Provided by Lambkyns

Categories     Cheese

Time 45m

Yield 24 serving(s)

Number Of Ingredients 10

2 crescent rolls, containers
12 -16 figs, dried
2 tablespoons butter
olive oil
2 onions, large sweet
1 -2 tablespoon brown sugar
salt and pepper
2 teaspoons thyme, dried
balsamic vinegar
3/4 cup blue cheese (feta and goat cheese work well too)

Steps:

  • Preheat oven to 400°F.
  • Soak figs in hot/boiling water for 1/2 hr.to soften. Set aside.
  • Lightly coat baking tray with olive oil.
  • Spread pastry on baking tray, join edges and pierce with fork to allow air to escape during baking.
  • Bake until light brown (approx. 5-7 min.).
  • Cook onions in butter and olive oil over medium heat until soft caramelized.
  • Add brown sugar, salt and pepper, thyme and cook over low heat for 5 minute.
  • Add drizzle of balsamic vinegar in last 2 minutes.
  • Pour onion mixture over pastry covering to edges.
  • Add figs (cut into small chunks).
  • Sprinkle with cheese.
  • Drizzle with olive oil.
  • Bake at 400F fro 10-12 minutes.
  • Cool before cutting.
  • Cut into appetizer size pieces.

CARAMELIZED ONION & BLUE CHEESE PUFF PASTRY TARTS RECIPE



Caramelized Onion & Blue Cheese Puff Pastry Tarts Recipe image

Provided by charlotteh371

Number Of Ingredients 13

1 package puff pastry (thawed in the fridge overnight)
4 large yellow onions (halved, then thinly sliced)
2 teaspoons butter
4 teaspoons olive oil
1 teaspoon granulated sugar
1 tablespoon dry white wine
Kosher salt
fresh cracked pepper
1 egg + 1 teaspoon water, beaten
3/4 cup fig jam
5 oz. blue cheese (crumbled)
1 tablespoon fresh thyme leaves
honey for drizzling

Steps:

  • Heat butter and oil in a large saute pan over medium heat. Add onions and and stir to coat in oil. Grab a glass of wine and a magazine and plop yourself in front of the stove because you are going to be here for a while. You will cook the onions for 60 minutes total, stirring every 4-5 minutes or so. After they've cooked for 10 minutes add a pinch of salt. After they've cooked for 40 minutes add a teaspoon of sugar. After they've finished cooking for 60 minutes and are a gorgeous dark brown color, deglaze the pan with the white wine, season with salt and pepper to taste, then set aside. Preheat oven to 400 degrees. Unwrap the puff pastry and cut along the seams of each sheet, creating 6 rectangles total. Lightly flour your work surface and roll each piece into a 3.5″ x 12″ rectangle. Use a 3″ cookie cutter to make four tarts out of each rectangle. Transfer tarts to (2) parchment lined baking sheets. Combine puff pastry scraps into a ball, roll them out to the same thickness as your previous tarts and use the cookie cutter to make 10-12 more tarts. Arrange tarts on the two baking sheets about an inch apart. You will have 30-32 tarts total. Use a 2″ cookie cutter to score each tart in the center, creating a half inch wide crust. Brush the crust portion of the tart with the egg wash. Heat fig jam in a small saucepan over medium heat just until it becomes loose and spreadable. Spread a teaspoon or so of fig jam in the center of each tart. Top that with a teaspoon or so of caramelized onions. And then, you guessed it, top that with a teaspoon or so of blue cheese. Divide thyme evenly between the tarts, sprinkling a few leaves in the center of each tart. Bake tarts for 15-18 minutes or until the crust starts to get dark golden brown Remove tarts from the oven and drizzle with honey. Serve warm and enjoy! NOTES These tarts are also delicious at room temperature!

MUSHROOM AND CARAMELIZED ONION TART



Mushroom and Caramelized Onion Tart image

Try pairing this elegant appetizer with a nice Chardonnay. This recipe was created by Chef Erin Maffit.

Provided by Docs Mom

Categories     Savory

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup all-purpose flour
1/4 cup unsalted butter, partially frozen
1/4 teaspoon kosher salt
2 -3 tablespoons ice water
2 tablespoons unsalted butter
1 tablespoon virgin olive oil, plus more as needed
1 lb cremini mushroom, sliced
1/4 lb morel, broken apart
3 sweet white onions, julienne
kosher salt & freshly ground black pepper
6 ounces chevre cheese, room temperature

Steps:

  • Preheat oven to 400 degrees F.
  • Place the flour, butter and salt in the bowl of a food processor. Pulse a few times to break up butter into little pieces... mixture should resemble coarse corn meal. With the machine running, add the water a tablespoon at a time until the dough holds together when squeezed. Gather the dough together and form into a rectangle. Wrap in plastic wrap and refrigerate for one half an hour.
  • In the mean time, heat the butter and olive oil in a large sauté pan. Add the mushrooms, stir to coat, spread out in the pan and allow to cook, undisturbed for a couple of minutes. Stir once and redistribute, continue cooking in this same manor until mushrooms are golden brown. Remove from pan and set aside.
  • Add onions to the same sauté pan; add additional olive oil is necessary. Sauté until caramelized well, season with thyme, salt and pepper.
  • Divide pastry in half. Roll each piece of pastry into long strips, about 4 inches by 8 inches. Place on a parchment lined baking sheet and crimp the edge of the dough to create a rim. Cover the tart with parchment and fill with beans. Bake 15 minutes, remove the parchment and beans and bake another 5 minutes. Remove and allow to cool.
  • Reduce the oven to 350 degrees F.
  • Spread half of the cheese and half of the onions and half of the mushrooms on each tart. Bake for 15 minutes. Allow to cool 5 minutes.
  • To serve, cut each tart in half length wise and then into 6 equal pieces. Arrange on a serving plate.

Nutrition Facts : Calories 344.6, Fat 22.6, SaturatedFat 13.5, Cholesterol 52.9, Sodium 227.9, Carbohydrate 25.9, Fiber 2, Sugar 4.8, Protein 11.4

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