Best Appetizer Onion Mushroom Tarts Recipes

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5 INGREDIENT ONION TART WITH MUSHROOMS RECIPE



5 Ingredient Onion Tart with Mushrooms Recipe image

Provided by The Wimpy Vegetarian

Categories     Appetizer     Vegetable Main or Side

Number Of Ingredients 8

1 frozen puff pastry
2 teaspoons Dijon mustard
2 1/2 pounds yellow onions, (about 6 cups when thinly sliced)
3/4 teaspoon kosher salt, (divided (or half this amount with table salt))
1 cup finely chopped white mushrooms
3 tablespoons unsalted butter, (divided)
8 twigs fresh thyme, (divided)
9 roasted cherry tomato halves (or sun-dried tomatoes (optional))

Steps:

  • Preheat the oven to 400˚F. Thaw the puff pastry according to the package directions, and carefully unfold it. The dough will look a little rough on the folds, so lightly roll it out using a rolling pin to even out the surface.
  • Use a sharp knife to slice 1 inch off of each side. Baste the edges of the square pastry with water using either a basting brush or your finger.
  • Then place all the cut edges onto the pastry square, forming a frame. This raised area will be the crust for the tart.
  • Line a baking sheet with parchment paper or foil, and place the puff pastry on it. Using a fork, prick the bottom of the tart numerous times. This will allow steam to escape without billowing the tart bottom up. Bake until lightly browned, about 25 - 30 minutes. If the tart bottom billows, prick with a sharp knife and gently press down. There's no need to completely flatten it, since the filling will weight it down.
  • When cooled, spread the bottom of the tart with the Dijon mustard. You don't need much - it just adds depth of savory-ness.
  • Thinly slice the onions using a sharp chef's knife. Add 2 tablespoons butter to a skillet and melt over medium-high heat. Pile in the sliced onions with 1/2 teaspoon salt, using tongs to toss and coat with the butter. The onions will begin to relax in 5 - 10 minutes. At this point, reduce the heat to medium. Sauté for 45 minutes, or browned.
  • Finely chop the mushrooms and sauté In a separate pan with 1 tablespoon of butter, 5 twigs of fresh thyme, and the remaining 1/4 teaspoon of salt over medium-low heat. Occasionally move around the pan, and sauté until the pan is dry. Mushroom contain a lot of liquid, and this can take 20 minutes or more. The mushrooms will be browned. Remove the thyme twigs when finished.
  • Add the mushrooms to the onions and stir to combine.
  • Lower the oven temperature to 350˚F. Fill the puff pastry with the onion filling. Add the tomatoes if using. Bake for 10 minutes. Remove the tart from the oven and lightly sprinkle fresh thyme on top before serving.
  • Serve warm. Slice in half or quarters. For an appetizer, slice into small squares.

MUSHROOM GALETTE RECIPE



Mushroom Galette Recipe image

A savory tart made with flaky pastry and a delicious combination of cheeses, mushrooms, and caramelized onions.

Provided by Mon Petit Four

Categories     Appetizers & Sides

Time 40m

Number Of Ingredients 11

1 sheet of pie dough
1/3 cup whole milk ricotta
6 oz. crimini mushrooms, cut into slices
1/4 of a jumbo white onion, cut into thin crescent-shaped slices
1.5 oz gruyere cheese, shredded
parmesan cheese, for grating as a garnish
pinch of salt and freshly ground pepper
pinch of nutmeg
1 egg, separated into white and yolk
olive oil
1 sprig of thyme

Steps:

  • Preheat the oven to 400°F. To a pan, add about a tablespoon of olive oil. Warm over medium heat and once hot, add in the onion slices. Cook until the onions begin to become golden along the edges and caramelize.
  • Add the mushroom slices to the pan and cook for another few minutes until the mushrooms are tender. Turn off the heat and temporarily set the pan aside.
  • Unroll the pie crust onto a baking sheet fitted with parchment paper or a silicone baking mat. Brush the egg white over most of the pie crust, leaving about a 1 1/2 inch perimeter bare. Let the crust rest for a minute for the egg white to slightly dry.
  • Spread the ricotta cheese all over the area covered with the egg white. Use a zester to finely grate a little bit of parmesan cheese as a slight garnish over all the ricotta cheese. Add a small pinch of salt and freshly ground pepper, as well as the pinch of nutmeg, over the cheese.
  • Distribute the mushroom-onion mixture all over the ricotta cheese, then top that with the shredded gruyere. Add the thyme leaves all over the top.
  • Fold the edges of the pie crust over the mushroom filling, all along the edges. Brush the egg yolk over the pastry, then top the pastry with some of the finely grated parmesan.
  • Bake the galette for 20-30 minutes. If you're using store-bought crust, it will typically look golden and be ready in the 20-25 minute mark, whereas homemade pastry can take up to 30 minutes.
  • Let the galette rest for 10 minutes on the baking sheet, then transfer to your serving plate.

Nutrition Facts : Calories 292 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 79 milligrams cholesterol, Fat 19 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 275 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

CARAMELIZED ONION, MUSHROOM & GRUYERE TARTLETS



Caramelized Onion, Mushroom & Gruyere Tartlets image

These vegetarian tartlets are perfect to serve as an easy appetizer

Provided by Michelle

Categories     Appetizer

Time 1h

Number Of Ingredients 12

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

Steps:

  • 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, 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. Garnish with fresh chopped parsley.

Nutrition Facts : Calories 71 kcal, Carbohydrate 2 g, Protein 3 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 21 mg, Sodium 38 mg, ServingSize 1 serving

MUSHROOM ONION TARTLETS



Mushroom Onion Tartlets image

These sound so yummy for a perfect evening appetizer with friends. Found in my KA mixer manual, I'm looking forward to tasting these little flavorful bites. Note: instructions are listed just as they are in the manual, but can be adjusted to use any mixer.

Provided by DuChick

Categories     Lunch/Snacks

Time 30m

Yield 24 tartlets, 12 serving(s)

Number Of Ingredients 9

4 ounces light cream cheese
3 tablespoons butter or 3 tablespoons margarine, divided
3/4 cup flour, plus
1 teaspoon flour
8 ounces fresh mushrooms, coarsely chopped
1/2 cup green onion, chopped
1 egg
1/4 teaspoon dried thyme leaves
1/2 cup swiss cheese, shredded

Steps:

  • Place cream cheese and 2 tablespoons butter in mixer bowl.
  • Attach bowl and flat beater to mixer.
  • Turn to Speed 4 and beat about 1 minute.
  • Stop and scrape bowl.
  • Add 3/4 cup flour.
  • Turn to Speed 2 and mix about 1 minute, or until well blended.
  • Form mixture into ball.
  • Wrap in waxed paper and chill 1 hour.
  • Divide chilled dough into 24 pieces.
  • Press each piece into greased miniature muffin cup.
  • Meanwhile, melt remaining 1 tablespoon butter in 10" skillet over medium heat.
  • Add mushrooms and onions.
  • Cook and stir til tender.
  • Remove from heat and cool slightly.
  • Place egg, remaining 1 tablespoon flour and thyme in clean mixer bowl.
  • Using the flat beater, turn to Speed 6 and beat about 30 seconds.
  • Stir in cheese and cooled mushroom mixture.
  • Spoon into pastry-lined muffin cups.
  • Bake at 375* for 15-20 minutes, or until egg mixture is puffed and golden brown.
  • Serve warm.

Nutrition Facts : Calories 108.2, Fat 6.9, SaturatedFat 4.2, Cholesterol 36.6, Sodium 74.5, Carbohydrate 7.7, Fiber 0.5, Sugar 0.5, Protein 4.2

CARAMELIZED ONION, MUSHROOM AND GOAT CHEESE TART



Caramelized Onion, Mushroom and Goat Cheese Tart image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 10 servings

Number Of Ingredients 9

1 large sweet onion
16 medium shiitake mushrooms (about 1 pound)
1 tablespoon plus 1 teaspoon olive oil, divided
Salt
Freshly ground black pepper
1 (4-ounce) package puff pastry, defrosted according to package directions (recommended: Dufour)
3 eggs, divided
8 ounces goat cheese, divided
2 teaspoons chopped fresh thyme leaves

Steps:

  • Preheat oven to 400 degrees F.
  • Using a mandolin or super-sharp knife, cut onion into paper thin slices. Clean and slice the mushrooms.
  • Heat 1 tablespoon oil in a skillet over medium heat; add onion and saute until caramelized. Transfer to a bowl and set aside. Heat remaining teaspoon of oil in skillet over medium-high heat. Add mushrooms and saute until they release all their liquid and most of it boils away, should take about 5 minutes. Combine caramelized onions with mushrooms and saute together briefly; season with salt and pepper. Remove the pan from heat.
  • Unfold puff pastry onto a floured surface; cut in half lengthwise to form 2 long rectangles. Gently roll out each rectangle to approximately 5 by 14 inches and place on cookie sheet. Trim edges by 1/4-inch strips all around; set strips aside. Break 1 egg into a small bowl; beat slightly. Brush edges of pastry with some of the egg. Use trimmed strips to make a raised border on each. Brush entire surface with remaining beaten egg. Prick the interior of pastry all over with a fork. Bake until pale gold, about 10 minutes. If pastry has puffed up inside edge, press it down gently. Set aside.
  • Meanwhile, combine remaining eggs with 6 ounces goat cheese and blend until smooth. Spread the mixture onto pastry. Return to oven and bake just until set, about 4 minutes. Add the thyme to the mushroom mixture. Remove cookie sheet from oven and spread with thyme-mushroom mixture. Crumble remaining cheese on top. Just before serving, broil tarts on low heat for 2 to 3 minutes, until tarts are warm and cheese softens.

What are Appetizer Onion Mushroom Tarts?

Appetizer Onion Mushroom Tarts are miniature savory pastries that are a perfect start to any meal. They are made with a delicate, buttery crust filled with a creamy mixture of caramelized onions, sautéed mushrooms, and rich Swiss cheese. This combination of ingredients creates a delectable flavor that is sure to tantalize your taste buds.

How to Make Onion Mushroom Tarts?

Ingredients:
  • 1 sheet frozen puff pastry, thawed
  • 1 tablespoon unsalted butter
  • 1 large onion, thinly sliced
  • 4 ounces mushrooms, sliced
  • 1 clove garlic, minced
  • 1/2 cup grated Swiss cheese
  • 1/4 cup heavy cream
  • 1 egg, beaten
  • Salt and pepper, to taste
Instructions:
  1. Preheat your oven to 400°F.
  2. Roll out the thawed puff pastry on a floured surface to about 1/8 inch thickness. Cut out circles from the pastry using a 3-inch biscuit cutter.
  3. Place the circles in a greased muffin tin, pressing the pastry into the bottom and up the sides of each cup. Prick the bottom of each cup with a fork and chill for 10 minutes.
  4. In a large skillet, melt the butter over medium heat. Add the sliced onions and cook until caramelized, about 15-20 minutes. Add the mushrooms and garlic and cook for an additional 5 minutes. Season with salt and pepper to taste.
  5. Remove the muffin tin from the refrigerator and fill each cup with the onion and mushroom mixture, then top with Swiss cheese.
  6. In a small bowl, whisk together the heavy cream and beaten egg. Brush the tops of the tarts with the egg wash.
  7. Bake for 20-25 minutes, or until the pastry is golden brown and the filling is set.
  8. Remove the tarts from the muffin tin and serve warm.

Variations on Onion Mushroom Tarts

Adding Bacon:
For a heartier version of Onion Mushroom Tarts, consider adding crispy bacon. Cook 4-6 slices of bacon until crispy and crumble it into the onion and mushroom mixture before filling the tarts.
Using Different Cheeses:
While Swiss cheese is a classic choice for Onion Mushroom Tarts, feel free to experiment with different cheeses. Gouda, cheddar, or goat cheese are all great options that will complement the other flavors in the tarts.
Making Mini Quiches:
If you prefer a more custardy filling, you can easily turn Onion Mushroom Tarts into mini quiches. Simply reduce the amount of onion and mushroom filling by half and add 3-4 beaten eggs and 1/2 cup of milk to create a custard-like mixture. Fill the pastry cups with the egg mixture and bake for 25-30 minutes, or until the filling is set.

Conclusion: Why Onion Mushroom Tarts are Perfect Appetizers?

Appetizer Onion Mushroom Tarts are the perfect addition to any menu. They are easy to make, customizable, and their bite-size nature makes them ideal for serving as an appetizer or hors d'oeuvre. With a delicious combination of caramelized onions, sautéed mushrooms, and rich Swiss cheese, these tarts are sure to be a crowd-pleaser. Whether you're hosting a party or just looking for a delicious snack, Onion Mushroom Tarts should be on your list of go-to recipes.

Valuable Tips for Making Appetizer Onion Mushroom Tarts Recipes

If you're looking for an appetizer that's sure to impress your guests, onion mushroom tarts are a great option. These bite-sized treats are packed with flavor and are the perfect way to whet your guests' appetites before the main course. Here are some valuable tips that will help you to make the best appetizer onion mushroom tarts recipes.
1. Master the Pastry Dough
The pastry dough is the foundation of your onion mushroom tarts, so it's important to get it right. Use a recipe with a high proportion of butter, which will make the dough tender and flaky. It's also important to keep the dough chilled as you work with it to keep the butter from melting. If the dough becomes too warm, it will become greasy and difficult to handle.
2. Choose the Right Onions
Onions are a key ingredient in onion mushroom tarts, so it's important to choose the right type. Yellow onions are the most commonly used type of onion, but you could also use white or red onions for a slightly different flavor. When choosing onions, look for ones that are firm, glossy, and heavy for their size.
3. Select Fresh Mushrooms
Fresh mushrooms are important for the best flavor in your onion mushroom tarts. Choose mushrooms that are firm, plump, and free of blemishes. If the mushrooms are slimy or have an off odor, they're not fresh and shouldn't be used.
4. Get the Right Cheese
Cheese is an important ingredient in onion mushroom tarts, adding richness and flavor. Choose a cheese that melts well, such as Gouda or cheddar. Avoid using a cheese that is too strong, as it may overpower the other flavors.
5. Don't Overload the Tarts
It's important not to overload your onion mushroom tarts with too many ingredients. Keep it simple with just a few key ingredients, such as onions, mushrooms, and cheese. Overloading the tarts can make them soggy and difficult to eat.
6. Precook the Ingredients
Precooking the onions, mushrooms, and any other ingredients will help to prevent the tarts from becoming too soggy. Sauté the onions and mushrooms until they're tender and any excess moisture has been cooked out. This will keep the tarts crisp and delicious.
7. Use a Tart Pan
Using a tart pan will give your onion mushroom tarts a professional look, and will make them easier to handle. Tart pans come in a variety of sizes, so choose one that will give you the perfect size for your appetizer tarts.
8. Brush with Egg Wash
Brushing the tarts with an egg wash before baking will give them a golden-brown color and a shiny finish. To make an egg wash, beat an egg with a tablespoon of water or milk. Brush the tarts lightly with the egg wash just before they go into the oven.
9. Let Them Cool Before Serving
It's important to let your onion mushroom tarts cool for a few minutes before serving. This will allow the filling to set and will prevent the tarts from falling apart. Serve warm or at room temperature, with a sprinkle of fresh herbs on top for garnish.
10. Experiment with Flavor
Once you've mastered the basic onion mushroom tart recipe, don't be afraid to experiment with different flavors. Add fresh herbs, such as thyme or rosemary, for extra flavor. You could also add bacon, caramelized onions, or different types of cheese. The possibilities are endless!

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