Appetizer Onion Mushroom Tarts Food

MUSHROOM TART

Steps:

• Preheat oven to 180°C/350°F (160°C/320°F fan).
• On medium heat, heat olive oil in a pan. Add the mushrooms, season with salt and pepper, and cook stirring occasionally until the mushrooms release their liquids and it cooks off (about 8 minutes).
• Melt butter (optional)*, and saute garlic until its fragrant. Add thyme, cook for a minute, and remove from heat.
• Line a baking sheet with parchment paper, this will prevent the puff pastry from sticking to the sheet pan. Unroll the puff pastry sheet, then score the edges using a sharp knife leaving a 1-inch border. Then using a fork, prick the puff pastry sheet.
• Top the puff pastry with grated cheese, followed by sauteed mushrooms.
• Using a pastry brush, brush the border with an egg wash.
• Bake for 12-15 minutes, or until the puff pastry is puffed and lightly browned.
• Sprinkle some chili flakes if desired, then cut into 6 squares, and serve warm.

MUSHROOM TARTLETS

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.

MUSHROOM ONION TARTLETS

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.

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.

WILD MUSHROOM TART

Steps:

• Make the tart dough: Put the 2 cups flour and salt in the chilled bowl of a stand mixer fitted with the paddle attachment. (If you don't have one, you can prepare the dough by hand.) With the mixer set on low speed, work half of the butter into the flour until the mixture resembles wet sand. Add remaining butter cubes and ice water, and mix just until the dough comes together. The dough will be very soft, studded with butter chunks and a bit sticky - this is correct.
• You should have 550 grams/20 ounces of dough. Divide into 2 (275-gram/10-ounce) balls. Dust each with a little flour and press into a disk about 1-inch thick. Cover with plastic wrap and chill for 30 minutes.
• Dust the work surface with flour. Press one disk into a rough square, then roll it into a 6-by-12-inch sheet. Fold the sheet in half, making a 6-inch square. Dust with flour lightly, as necessary, and roll the square into a 6-by-12-inch sheet again, then fold in half to make a 6-inch square. Finally, roll dough into a 6-by-18-inch sheet, place on a parchment-lined baking sheet and refrigerate, wrapped, for 30 minutes to keep dough from shrinking when baked, or freeze. (Roll out the rest of the dough at your leisure, then freeze for the future, or refrigerate and use within 2 days.)
• Make the filling: Set a wide skillet over medium-high heat and add olive oil. When oil is wavy, add onions. Season with salt and pepper, and cook, stirring, until softened and beginning to brown, about 10 minutes. Remove onions and set aside.
• In the same pan over medium-high heat, add mushrooms (and a little more oil if necessary). Season with salt and pepper, and cook, stirring, until softened and beginning to brown, 5 to 8 minutes. Add garlic, thyme and red-pepper flakes (if using), stir well and turn off heat. Combine mushrooms and onions, set aside and let cool to room temperature. (Filling can be made several hours in advance and left at room temperature, if desired.)
• Heat oven to 400 degrees. Using a small rubber spatula, spread crème fraîche over the pastry sheet, leaving a 1-inch border. Distribute onion-mushroom mixture evenly over the crème fraîche. Dust with Parmesan and fold pastry edges up, pinching at the corners to form a low rim. Bake until pastry is crisp and golden and top of mixture is lightly browned, about 30 to 35 minutes.
• Slide baked tart onto a cutting board and pull away the parchment. Let tart cool slightly before cutting. Sprinkle with parsley and cut tart crosswise into wide slices (or, if preferred, into wedges). Serve warm.

MUSHROOM AND CARAMELIZED ONION TART

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.

MUSHROOM PASTRY TARTS

Steps:

• In a small dry skillet, toast walnuts over low heat 5-7 minutes or until lightly browned, stirring occasionally. Remove and set aside., In a large skillet, heat 2 tablespoons oil over medium heat. Add onions; cook and stir 6-8 minutes or until softened. Reduce heat to medium-low; cook 20-22 minutes or until onions are deep golden brown, stirring occasionally. Add garlic, brown sugar, salt and pepper; cook 1 minute longer. Transfer to a small bowl., Add wine to pan, stirring to loosen browned bits. Bring to a boil. Cook and stir 1 minute; pour over onions. In same skillet, heat remaining oil over medium-high heat. Add mushrooms and 1 teaspoon thyme; cook and stir 8-10 minutes or until liquid is almost absorbed. Stir in onions. Remove from heat; cover and set aside., Preheat oven to 400°. Unfold puff pastry. On a lightly floured surface, roll pastry into a 12-in. square. Cut into two 12x6-in. rectangles. Transfer to baking sheet. Using a sharp knife, score 1/2 in. from edges of each pastry (do not cut through). Using a fork, poke holes in pastry. Bake 10-12 minutes or until puffed and lightly browned. Remove from oven. Press down center with a spoon if necessary. Reduce oven setting to 350°., Spoon mushroom mixture over tarts. Sprinkle with walnuts; top with cheese. Sprinkle with remaining thyme. Bake 5 minutes longer or until cheese is melted. Cut each tart into six pieces.