Mushroom Pastry Tarts
Putting anything on puff pastry crust makes it special, but these mushrooms taste so good that combining the two makes an unforgettable dish. —Susan Scarborough, Fernandina Beach, Florida
Total TimePrep: 50 min. Bake: 15 min.
- 1/4 cup chopped walnuts or hazelnuts
- 3 tablespoons olive oil, divided
- 2 medium sweet onions, thinly sliced
- 1 garlic clove, minced
- 1 teaspoon brown sugar
- 1/2 teaspoon sea salt
- 1/4 teaspoon coarsely ground pepper
- 1/3 cup dry red wine
- 10 ounces sliced fresh shiitake mushrooms
- 1/2 pound sliced baby portobello mushrooms
- 2 teaspoons minced fresh thyme, divided
- 1 sheet frozen puff pastry, thawed
- 1 package (4 ounces) fresh goat cheese
- 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.
Originally published as Savory Mushroom and Walnut Tartine Triangles in Holiday & Celebrations Cookbook 2016
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