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
MUSHROOM AND CARAMELIZED ONION TART
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
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
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 GRUYERE TART
This recipe was based off recipe #448821 by Demelza, which my family fell in love with after I adopted her in the PAC game. Since we love mushrooms and onions I decided to create a tart with her basic recipe idea as a starting point.
Provided by AcadiaTwo
Categories Onions
Time 1h10m
Yield 1 tart, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F.
- Line a cookie sheet with a sheet of bakers parchment paper.
- Place a sheet of puffed pastry flat on parchment.
- In skillet over medium low heat add olive oil and butter.
- Saute onion for 15 minutes or until translucent. Stir frequently.
- Add mushrooms to skillet .
- Saute until tender about 15 minutes. Stir frequently.
- Add salt and pepper to mushroom onion mixture (to taste).
- Remove from heat and set aside.
- Mix egg and milk together with a whisk until well blended.
- Paint the puffed pastry with the honey mustard leaving a 1/2 inch border.
- Add the mushroom onion mixture on top of the mustard leaving about a 1/2 inch border.
- Sprinkle the cheese on top of the mushroom onion mixture.
- Paint the border of the puffed pastry dough with egg wash (Discard leftover egg wash).
- Place tart in oven and bake for 15-20 minutes until pastry has puffed up and browned.
- Enjoy!
Nutrition Facts : Calories 366.9, Fat 25.9, SaturatedFat 8.3, Cholesterol 51.3, Sodium 226.8, Carbohydrate 24.3, Fiber 1.7, Sugar 3.6, Protein 10.8
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