Posts Tagged ‘puff pastry’

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 often find myself reading cookbooks for fun, as I’m sure I’ve already mentioned.  This often leads me to have cravings for things I have never tried, just from the descriptions and photos I have seen.  That is exactly what happened this morning.  Puff pastry smothered in mustard with poppy seeds for breakfast?  Why not.  They completely blew me away they were so delicious.

Puff pastry is often associated with sweet flavours, but the mustard here brings it to a new dimension (il y a que Maille qui m’aille, just for those who are French).  While it was delicious for a non-conventional breakfast, I’d actually recommend this more conventionally as an apéritif accompaniment rather than something to start the day off with.

I admit I have always wanted to make puff pastry myself, but I have not yet had the opportunity to do so.  Perhaps a challenge for this summer?  I’ll keep you up-dated on that one.

The beauty of this snack is that it takes no time to make (if you use ready-made puff pastry, that is) and I guarantee it will win over all your guests at your next dinner party.  This recipe came out of the oft-quoted cookbook, Around my French Table, by Dorie Greenspan (page 15).


-1 package defrosted puff pastry (leave it out in the fridge the night before)
– 1/2 cup dijon mustard
-1 large egg
-poppy seeds
-All-purpose flour


Roll 1/2 the puff pastry out into a large rectangle on a floured surface.  Using a pastry brush, brush half of the mustard onto the sheet, leaving the edges bare.  Fold the rectangle in half, so the mustard is sandwiched in the middle.  Cut it into strips (you can leave the strips long or cut them into 3 inch lengths), and place on a cookie sheet covered in parchment paper.

Brush the tops with the egg that has been beaten, and then sprinkle poppy seeds over top.

Bake in the oven at 400F for about 15 minutes.  Enjoy with a glass of wine, or whatever you like for your apéritif!


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