Six-Onion Tarts with Wild Mushrooms and Gruyère

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Six-Onion Tarts with Wild Mushrooms and Gruyère
SERVES 4
INGREDIENTS:
1 puff pastry sheet, quartered
1 egg, beaten
1 cup thinly sliced wild mushrooms
¼ cup butter
salt and pepper
½ yellow onion, julienned
½ red onion, julienned
½ chopped leek
¼ cup chopped shallots
½ teaspoon chopped garlic
1 teaspoon fresh thyme leaves
1 Tbls flour
1 Tbls Ironstone Obsession Symphony
¼ cup whipping cream
2 green onions, chopped
1 Tbls chopped chives
4 slices Gruyère cheese
1 Tbls grated Romano cheese

DIRECTIONS:
Fold up ½ - inch strips on each side of the puff pastry squares, pinching the corners together to hold up the sides and form an edge. Place the puff pastry on a parchment-lined baking pan, brush with the egg, and refrigerate until ready to use.

Cook the mushrooms and 1 tablespoon of the butter in a large sauté pan over medium heat for 10 minutes or until all of the moisture has evaporated. Season to taste with salt and pepper, remove the mushrooms from the pan, and set aside.

Add the yellow onion, red onion, leek, shallots, and the remaining 3 tablespoons of butter to the pan and cook for 10 minutes, or until the onions are soft. Add the garlic and thyme and cook for 5 minutes or until the onions just begin to brown. Add the flour and cook for 1 minute. Add the wine and cook for 1 minute. Add the cream and cook for 5 minutes or until thick. Remove from the heat, stir in the green onions and chives and season to taste with salt and pepper.

Preheat the oven to 375°. Place 1 slice of Gruyère cheese in the center of each puff pastry square. Spoon a layer of mushrooms on the cheese and top with the onion mixture. Sprinkle the Romano cheese over the onions and bake for 10 to 15 minutes or until the pastry is golden brown.
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Obsession Wines brought to you by Ironstone Vineyards

Obsession Wines brought to you by:
Ironstone Vineyards

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