Best Balsamic Onion Mushroom Blue Cheese Tarts Recipes

5 INGREDIENT ONION TART WITH MUSHROOMS RECIPE

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.

BALSAMIC ONION, MUSHROOM & BLUE CHEESE TARTS

Steps:

• Preheat oven to 400 degrees.
• Put a pan over medium heat and add 1 tablespoon olive oil and 1 tablespoon butter.
• Once the butter starts to froth, put the thinly sliced red onions in and turn the heat down to low.
• Cook, stirring often, until the onions have become translucent. This will take about 10 minutes but keep an eye on them.
• Add the sugar and the balsamic vinegar to the onions and cook on low, stirring often for about 10 minutes until the onion mixture is sticky and the liquid thickened up.
• Set the onions aside to cool.
• Melt the remaining butter in another pan and cook the mushrooms for a few minutes until they have just started to change color.
• Set the mushrooms aside to cool.
• Whilst the onions and mushrooms are cooling, layout your pie dough. You want the dough to be about as thick as a pinkie. If your pre-rolled dough is thicker roll it out to the desired thickness.
• Using a round cookie cutter or a glass, cut out 12 rounds of the dough.
• Press each round of dough into a hole of a 12 yield muffin tin. If your pan usually sticks, spray each hole with cooking spray before hand.
• Next, put the egg and sour cream into a bowl with the salt and pepper and beat together.
• Stir through the dried parsley and crumbled blue cheese. Set aside.
• Spoon a bit of the balsamic onions into the base of each tart.
• Top the onions with the mushrooms, trying to cover as much of the surface as possible.
• Spoon the blue cheese mixture over the top of each tart.
• Put tarts in the oven and bake for about 15 minutes until the pastry has gone golden and the cheese mixture has set.
• Take out of the oven and allow to cool before serving so the cheese mixture can firm up a little bit.

FRENCH ONION AND BLUE CHEESE TART

Steps:

• Start by cooking the onions. They need to be cooked slowly on low heat, so it's best to begin with those.
• Melt the butter in a large nonstick frying pan-we have a load of onions to cook. When the butter has melted, pick off the thyme leaves and add, then add the garlic and onions. Mix everything together.
• Now add the pepper, salt, and sugar and mix. Cook on medium heat for 30 minutes, stirring occasionally, until you have onions that look like the kind you would only eat with a burger in a Sunday market at 6 a.m.!
• While that cooks, start on the pastry. Preheat the oven to 400°F. Line a baking sheet with some parchment paper or use the paper the pastry comes in and roll out the pastry onto the sheet.
• Using a knife, score a smaller rectangle ½ inch/1cm inside the pastry rectangle, making sure not to cut all the way through. Pierce the inner rectangle with a fork all over to allow the steam to escape when it bakes.
• Brush the edges with the egg and bake for 20 minutes, until golden all over.
• Take out and, using the back of a spoon, push down all the puffed-up pastry of the inner rectangle, creating a nice neat border.
• Take the blue cheese and crumble all over the inner rectangle of the pastry. Add the onions and scatter them all over till you have an even layer. Now bake for 15 minutes.
• Take out and let cool for 10 minutes before eating, sprinkled with the chives.