Posts Tagged ‘gruyère’

I am a mushroom addict.  So when I came across this appetizer that combined sautéed mushrooms with puff pasty, I knew I had to try it!

I’ve now made these beauties a few times, and without fail they get snatched up!  Who can resist caramelized onions and mushrooms topped with swiss cheese and served on a delectable puff pasty?

I love that these tartlets are easy to make, yet sophisticated – the best sort of food in my mind. They take some time to prep (caramelizing takes a little patience), but certainly worth the effort!  These would be perfect served either at a snazzy Christmas party or for a relaxed weekend dinner.

Thanks to Brown Eyed Baker for the recipe!


Caramelized Onion, Mushroom, and Gruyere Tartlets

(Makes 16 3-inch tartlets)


1 tbsp olive oil
1 large yellow onion, finely chopped
1 tbsp unsalted butter
16 oz white button or cremini mushrooms, thinly sliced
1 clove garlic, finely chopped
½ tsp dried thyme
Salt and pepper, to taste
¼ c. white wine (can substitute chicken or vegetable broth)
2 sheets puff pastry (thawed according to directions on package)
1 c. grated Gruyere cheese (can substitute any variety of Swiss cheese)
1 egg + 1 tablespoon water, beaten together (for the egg wash)
Handful of parsley, chopped



Preheat oven to 400 degrees F and line two baking sheets with parchment paper.

Heat the olive oil in a wide, heavy-bottomed pan over medium-low heat and add the onions. Cook, stirring occasionally, until they begin to caramelize, about 20 minutes.

Add the butter to the pan. Once melted, add the mushrooms and saute, stirring occasionally, until they are completely soft and all of the liquid evaporates, about 20 minutes.

Add the garlic and the thyme and saute until fragrant, about 1 minute. Season with salt and pepper to taste.

Add the wine, scraping the bottom of the pan to pull up all of the browned bits, and cook until all of the liquid has evaporated. Remove from heat.

Unfold the thawed sheets of puff pastry and cut out circles from the dough (if you don’t have a cookie cutter, the edge of a narrow glass work great), placing them evenly spaced on the baking sheets. Using a very sharp knife, make four small scores around the perimeter of the dough, about ¼ to ½-inch from the edge.

Top the rounds of puff pastry with a small spoonful of the onion and mushroom mixture, trying to keep the filling within the score marks. Top with the shredded Gruyere cheese. Brush the edges of the dough rounds with the egg wash.

Bake until the pastry is golden brown, about 15 to 25 minutes. Broil for 1-2 mins to make the cheese bubbly and brown. Garnish with fresh chopped parsley. Best served warm.

Bon appetit!
– Catherine

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I’ve been making an effort to finish off all the food stored in my cupboard before I leave – which makes for interesting combinations of things I wouldn’t always think of eating together. This time, it was sunchoke latkes with applesauce and thyme-infused lentil cakes with gruyère. On my last market visit, I also picked up a beautiful bouquet of plump thyme which I have been enjoying in meals and as tea ever-since.

I have been making lentil cakes since I came across a recipe in Mark Bittman’s How to Cook Everything Vegetarian I have at home. Since that fateful recipe trial, I have developed my own recipe which basically adapts itself to whatever I have on hand at the time.

Ingredients – 6-8 servings


-1 cup puy lentils
-2 garlic cloves, minced
-2 1/2 cups vegetable broth
-4 sprigs thyme

Lentil cakes

-cooked lentils from above, cooled
-thyme leaves from 12 sprigs of thyme
-1/2 cup grated gruyère (or sharp cheddar)
-1 leek, white part only, minced
-3 Tbsp flour
-2 eggs, slightly beaten
-1 Tbsp olive oil
-extra gruyère, grated


In a pot, place broth, lentils, and garlic. Bring to a boil, then simmer for 25 minutes, covered. Most of the juice should be absorbed, and the lentils should be cooked but still a bit chewy. Remove from heat to cool. If you are short for time, put the pot of lentils in a couple of inches of cold water in the sink – that does the trick as long as you don’t spill the lentils or forget they are there when you turn the tap on!

Preheat oven to 375F.

Taste the lentils – if they are not salty enough add a bit of salt, but otherwise you’re ready to continue. Slice the leek, grate the gruyère, and combine those two ingredients with the lentils. Add the flour and thyme, and mix well. Add the eggs, and mix some more.

Cover a baking sheet with parchment paper and place tablespoonfuls of the lentil mixture on it. Use your fingers to form them into disks of approximately 4 cm diameter and 1.5 cm thick. Sprinkle some additional gruyère over top, and then drizzle with a tad of olive oil.

Bake in the oven for 25 minutes, or until the cheese is bubbly and the bottoms are golden. Serve with a salad, your favourite vegetables, or latkes!


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I wrote my very last exam today, and before it I knew I’d need a good meal to hold me through the frantic writing-filled afternoon. Lucky me, there was still a bit of egg bread left over, and these delicious lentils I’d made a few days before. This recipe for lentils is so easy, and it improves as it rests a few days. You can not go wrong with them, and they’ll accompany just about anything, from an egg, to a piece of fish, to grilled cheese, or salad…

I am amused at how the egg bread featured in this recipe has taken to the left-over schedule almost like turkey at thanksgiving, which makes an appearance every day the week after.

Ingredients – lunch for 4


-1 cup lentils [my favourite are puy lentils or little black ones]
-3 cloves garlic, finely minced
-2 cups vegetable stock
-1 cup water
-pinch salt to taste
-1 bay leaf
-juice from 1/2 a lemon
-5 sprigs parsley, chopped

Grilled cheese

-8 generous slices egg bread
-200g gruyère, grated
-butter to fry the grilled cheese in


In a small heavy-bottomed saucepan, place the stock, water, lentils, garlic, and bay leaf. Bring to a boil, and then simmer for 20-25 minutes until lentils are tender but not mushy. Remove from heat, and add lemon juice.

In a frying pan, melt the butter over medium heat until it is bubbly. Place 4 slices of bread in the butter, sprinkle well with cheese, and place the second slice of bread over top. Reduce the heat a little, and let the bread become golden, 2-3 minutes. Gently turn them over, placing an additional nut of butter in the pan, and brown the other side.

Sprinkle the parsley over the lentils, and slice the grilled cheese in half to serve. Enjoy!


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