If it weren't for the ridiculous studying the week before finals and then the actual finals week, I would have gotten this up earlier; so I apologize in advance. I had actually made this for another AACF event, the joint freshwomen and women's small groups potluck and our small group were assigned appetizers. I wanted to do something that was different, something a little fancier but no funny tasting things so this is what I came up with. This dish isn't exactly the fastest dish to make, but it is easy to make and easy to impress others :]. Please Enjoy, Cook.Eat.Love.Smile.
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| 12.19.11: Caramelized Onion and Mushroom Tart Photo Credit: Jenny Wu |
Caramelized Onion and Mushroom Tart
1 Standard box of White Button Mushrooms
2 medium white onions
4 sheets of puff pastry (or two boxes)
½ Cup of shredded Gruyere cheese (or Swiss of some sort)
½ stick of unsalted Butter
3 cloves of garlic
1 egg
1 tablespoon of water
1 teaspoon of dried rosemary
1 Flower cookie cutter
Dried Parsley
Prep-work:
1.
Thinly slice the onions and button mushrooms
2.
Finely mince the garlic and rosemary
3.
Make the egg wash by beating an egg and water
together.
4.
Use the cookie cutter to cut out flowers from
the puff pastry
5.
Take a sharp paring knife and cut a small 1.5in
x 1.5in square in the middle of the flower
6.
Take a fork and poke many holes in the square to
prevent from puffing.
Procedure
1.
Melt the butter in a nonstick pan and caramelize
the onions until very soft
2.
When the onions are soft, add the mushrooms and
cook until soft
3.
After onions and mushrooms are cooked well, add
the garlic and rosemary and cook until fragrant.
4.
When the filling is done set aside to cool.
5.
Set the cut puff pastry pieces on a nonstick
cookie sheet
6.
Brush the egg wash over the cut pieces to create
a golden brown finish
7.
Fill the cut pieces with about 2 teaspoons of
the onion and mushroom mixture within the small square with the holes.
8.
Top the onion and mushroom mixture with a pinch
of gruyere cheese.
9.
Bake the pastries in the oven with the
instructions given on the box of the pastry sheets.
10. Top
the tarts with a sprinkle of dried parsley.
