Savory Puff Pastry Tarts with Caramelized Onions and Mushrooms

🧂 Ingredients

• 8 oz Baby Portobello Mushrooms

  cleaned and sliced
• 1/4 c Marsala Wine
• Sea Salt

  to taste
• Black Pepper

  to taste
• 2 T Extra Virgin Olive Oil
• 4 Yellow Onions
• 1/4 c Unsalted Butter
• 3 T Dry White Wine
• Sea Salt

  to taste
• Black Pepper

  to taste
• 1 Package Frozen Puff Pastry
• 2 Eggs

  beaten
• All Purpose Flour

  for rolling
• 8 oz Applewood Smoked Cheddar

  grated
• 3 T Fresh Thyme Leaves

Instructions

• 1 In a medium glass bowl, combine mushrooms and Marsala wine. Season with salt and
  black pepper, to taste. Toss to coat. Marinate for 20 minutes at room
  temperature. Drain excess moisture before cooking.
• 2 While the mushrooms are marinating, slice off both ends of each onion and remove
  the papery outer layers. Cut in half lengthwise (from tip to root) and then
  slice each half lengthwise into strips. Tip: Don’t slice too thin or they may
  burn while cooking.
• 3 Melt butter in a large, high-sided skillet set over medium heat. For best
  results, do not use a non-stick pan. Add onions and stir until coated with
  butter.
• 4 Cook for approximately 45- 50 minutes, stirring every 5 minutes or so, to ensure
  the onions cook evenly and don’t stick to the pan. The exact cooking time will
  vary depending on several factors, including the age of the onions and how many
  you cook at one time.
• 5 Once the onions are started, heat 2 tablespoons olive oil in another large
  skillet over medium-high heat. Once oil is hot, add marinated mushrooms and
  sauté until browned and tender, approximately 5-7 minutes. Remove from heat and
  transfer to a bowl. Set aside.
• 6 Preheat oven to 375°F and line two large, rimmed baking sheets with parchment
  paper or Silpat baking mats. Set aside.
• 7 When the onions reach the desired depth of color, add white wine to deglaze the
  bottom of the pan. Add more liquid, if necessary, to scrape up all the brown
  bits and then salt and pepper the onions, to taste. Remove from heat and set
  aside.
• 8 Cut thawed puff pastry dough in half and roll out on a lightly floured surface.
  With a sharp knife or pizza cutter, cut the puff pastry sheet into 32 equally
  sized rectangles. (See picture). Transfer puff pastry pieces to a prepared
  baking sheet and place in the freezer for 10 minutes.
• 9 Repeat the above steps for the other half of the puff pastry.
• 10 Remove baking sheets from freezer and let sit for a couple of minutes before
  brushing each piece with the beaten egg. Divide the grated cheddar cheese,
  caramelized onions, and sautéed mushrooms among the puff pastry pieces and top
  with the thyme.
• 11 Place baking sheets in the pre-heated oven and bake for 10-15 minutes before
  rotating each baking sheet to ensure the pastry tarts cook evenly.
• 12 Continue cooking until the pastry is golden brown, approximately 8-10 minutes.
  Remove from oven and cool slightly before serving. Enjoy!

Nutrition Info