Caramelized Onion, Mushroom & Gruyere Tartlets

Continuing down the road of appetizers, dips and snack food leading up to the Super Bowl, I give you this somewhat “upscale” game day food. Caramelized onions, mushrooms and Gruyere cheese are baked atop circles of puff pastry for a flaky, savory and delicious appetizer. Another occasion that this appetizer would be great for? A baby shower! Fellow food blogger Annie from Annie’s Eats is expecting her second baby in April (a girl!) and a group of bloggers organized a virtual baby shower to celebrate Annie’s bundle of joy, and of course we all brought food to the party! Since appetizers are my second love behind desserts and this is Super Bowl week, I definitely wanted to go that route, and thought that these little tartlets would be something Annie and other ladies at a shower would certainly enjoy. To see all of the great drinks, appetizers, main dishes and desserts that other bloggers contributed to the virtual shower, head on over to Annie’s and Courtney’s blogs for the roundup. For more on the tartlets, keep reading!

One of the great things about these tartlets is that you can cut the circles smaller or larger depending on how many you want to serve or how truly bite-size you want them to be. I did 3-inch circles, but you can definitely adjust depending on your needs.

These are equal parts sophisticated and easy – the best type of entertaining food in my book. You could even prepare the caramelized onions and mushrooms ahead of time and then assemble and bake right before guests arrive. Perfect for a football game or a baby shower! :)

One year ago: English Muffins

Caramelized Onion, Mushroom & Gruyere Tartlets

Yield: 16 3-inch tartlets

Prep Time: 1 hour

Cook Time: 20 minutes

Total Time: 1 hour 20 minutes

Ingredients:

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

Directions:

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

2. 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.

3. 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.

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

5. 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.

6. 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.

7. 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.

8. Bake until the pastry is golden brown, about 15 to 25 minutes. Garnish with fresh chopped parsley.

(Recipe adapted from Closet Cooking)

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97 Responses to “Caramelized Onion, Mushroom & Gruyere Tartlets”

  1. Jessica on February 2, 2011 at 4:16 am

    Oh yum! These look perfect for my Superbowl line up! But I’m sure they would also go great at a baby shower ;-)

    Reply

  2. Rosa on February 2, 2011 at 7:06 am

    Those tartlets look mervelous and soooo appetizing! A great combination.

    Cheers,

    Rosa

    Reply

  3. amanda @ fake ginger on February 2, 2011 at 7:17 am

    Those look delicious! They seem so elegant but also something that would keep men happy!

    Reply

  4. Julie @SavvyEats on February 2, 2011 at 7:54 am

    Caramelized onions and gruyere are two of my FAVORITE ingredients. Bookmarking these!

    Reply

  5. Blog is the New Black on February 2, 2011 at 7:55 am

    These look wonderful! Perfect app. I am starring this one!

    Reply

  6. Michelle on February 2, 2011 at 8:21 am

    Stunning photos! SU’d!!

    Reply

  7. Feast on the Cheap on February 2, 2011 at 8:37 am

    These seem like they’re tailor-made for my mushroom & gruyete-loving husband. I’m printing this and may make them for V-Day!

    Reply

  8. Lauren at KeepItSweet on February 2, 2011 at 8:39 am

    All of the food at her virtual shower looked amazing and I’d definitely like to eat these in real life!

    Reply

  9. Courtney on February 2, 2011 at 8:47 am

    These are pretty much all of my favorite things packed into one recipe. They look so elegant and delicious, and I’ll definitely be trying them soon. Thanks again for participating in the virtual shower! :)

    Reply

  10. jen @ the baked life on February 2, 2011 at 9:32 am

    yum! These are the type of appetizers you make for the wives of the men watching football! The boys can just have chips.

    Reply

  11. Shanon on February 2, 2011 at 9:53 am

    I love anything with onions and cheese. These are beautiful. I want to reach right in and pick one up from my computer screen. And I love the fact that it’s a vegetarian option for an appetizer. I am adding these to my growing list of amazing must-do’s from this virtual shower!

    Shanon :)

    Reply

  12. Maria on February 2, 2011 at 10:14 am

    YUM! That is all I have to say:)

    Reply

  13. elly on February 2, 2011 at 10:16 am

    I have these saved from Kevin’s blog, too. Pretty much all my ingredients on top of buttery puff pastry. Um, yes please!

    Reply

  14. Arlene on February 2, 2011 at 10:28 am

    Fabulous! Can’t wait to try these.

    Reply

  15. lauren on February 2, 2011 at 10:41 am

    Oh, these look SO good. While reading Courtney’s post, I kept wishing this shower were a non-virtual occasion. :)

    Reply

  16. ashley on February 2, 2011 at 10:46 am

    perfect choice for a shower. they really look fantastic!

    Reply

  17. Lana @ Never Enough Thyme on February 2, 2011 at 10:56 am

    Love these perfect little bites! That combination of mushrooms, caramelized onion and Gruyere is just about my favorite. I’d pass right by the desserts to get to this little appetizer. Great job!

    Reply

  18. Nikki (Pennies on a Platter) on February 2, 2011 at 11:03 am

    Wow, Michelle! I’m bookmarking these, possibly for the Superbowl. But, I’m thinking I want to just make them when I can eat all of them instead and not have to share! :)

    Reply

  19. Georgia @ The Comfort of Cooking on February 2, 2011 at 11:07 am

    What an elegant and easy appetizer! Those are just beautiful. I might save them for the Valentine’s Day party I’m having with my husband and friends. Thanks!

    Reply

  20. Mateja on February 2, 2011 at 11:54 am

    You have an award waiting for you: http://bit.ly/fE7iqT
    Mateja @Indulging Life

    Reply

  21. Jenny Flake on February 2, 2011 at 12:17 pm

    These look so yummy!!

    Reply

  22. Fuji Mama on February 2, 2011 at 12:17 pm

    These look SO good! I’m compelled to put these on my weekly menu for next week. MUST HAVE THEM FOR MYSELF! Seriously, if I have another baby, I think I need to fly you out so you can make food for my baby shower… :)

    Reply

  23. Amy (Sing For Your Supper) on February 2, 2011 at 12:26 pm

    Mmm, these look so flaky and beautiful, Michelle! A perfect shower appetizer! This shower has been SO much fun and I’m so happy to have been a part of it! :)

    Reply

  24. Amanda on February 2, 2011 at 12:39 pm

    These look absolutely gorgeous. What a perfect appetizer!

    Reply

  25. Lori @ RecipeGirl on February 2, 2011 at 1:22 pm

    Whoa, these look amazing! Big problem is that I can eat too many of these!!

    Reply

  26. Simple Skillet on February 2, 2011 at 1:49 pm

    These look absolutely delicious. Love all the ingredients….

    Reply

  27. Carol Le on February 2, 2011 at 2:13 pm

    I am unsure what you mean by “four small scores around the diameter of the dough.” Can you elaborate and/or post a picture of this step? Thanks!!

    Reply

    • Michelle on February 2nd, 2011 at 2:21 pm

      Hi Carol, Unfortunately I don’t have a photo of it, but I basically make four small semi-circle slits on each side of the dough round. You don’t want to cut the whole way through. I found this post with a photo of scored puff pastry, hopefully that helps!

      http://veggieobsession.blogspot.com/2010/03/spinach-pear-and-gorgonzola-tart.html

      Reply

      • Melissa on February 4th, 2011 at 12:56 pm

        Thanks for asking & answering this question! I needed to know as well!

        PS – I’m making these tonight!!

        Reply

  28. Bhalo Khabo on February 2, 2011 at 2:19 pm

    Look delicious.. I wish I was eating them now…

    Reply

  29. Tracy on February 2, 2011 at 2:45 pm

    Oh goodness, these are PERFECT for the Super Bowl this weekend. Yum!!

    Reply

  30. Cat on February 2, 2011 at 2:46 pm

    Michelle, when you say “Using a very sharp knife, make four small scores around the diameter of the dough, about ¼ to ½-inch from the edge” I’m not clear on what you mean. Did you mean “diameter” or “perimeter”? The word “around” is what’s giving me difficulty. The diameter is a straight line right down the middle, so “around” doesn’t seem to fit. If you mean make scores around the perimeter, 1/4 to 1/2″ from the edge, that makes more sense to me. Of course, this could just be me…

    Reply

    • Michelle on February 2nd, 2011 at 2:49 pm

      I meant perimeter, I changed it above. Good proof as to why I would have never been a good math major ;-)

      Reply

      • Cat on February 2nd, 2011 at 2:50 pm

        Thanks, Michelle, for the clarification.

        Reply

  31. Cheryl@pictureperfectmeals.com on February 2, 2011 at 3:19 pm

    A perfect blend of ingredients. And anything in puff pastry is good as far as I’m concerned!

    Reply

  32. Jen @ My Kitchen Addiction on February 2, 2011 at 3:25 pm

    These look tasty! I just gruyere on just about anything!

    Reply

  33. Lisa @ the Cooking Bride on February 2, 2011 at 3:55 pm

    I saw these on Annie’s Eats and thought they looked absolutely SCRUMPTIOUS!

    Reply

  34. Cookin' Canuck on February 2, 2011 at 4:04 pm

    These are absolutely adorable, Michelle! The combination of caramelized onions, mushrooms & gruyere is making me salivate.

    Reply

  35. The Food Hound on February 2, 2011 at 4:28 pm

    I read about your virtual shower on Cook Like a Champion, and I think it’s awesome! These tarts look to die for!

    Reply

  36. Felice on February 2, 2011 at 4:30 pm

    Little bites of yumminess! These sound wonderful.

    Reply

  37. Aku on February 2, 2011 at 4:56 pm

    Yes please! These look so good. I can’t wait to give these a go, despite no Super Bowl, or baby shower, excuse!

    Reply

  38. J3nn (Jenn's Menu and Lifestyle Blog) on February 2, 2011 at 5:33 pm

    Saw these on Annie’s blog, they look AMAZING! Love the flavor combo. YUM!

    Reply

  39. Bonnie Deahl on February 2, 2011 at 6:22 pm

    I know these are fabulous! I have a very similar recipe that is truly a favorite. Your version looks fun. Will put these on my too do shopping list. Gotta love puff pastry..and mushrooms…and onions and wine!
    Bonnie

    Reply

  40. Caroline on February 2, 2011 at 6:38 pm

    Not much else I can say but “YUM” these look so good!!

    Reply

  41. Alayna on February 2, 2011 at 6:54 pm

    These look great. Can’t wait to try them.

    Reply

  42. Katrina on February 2, 2011 at 7:27 pm

    Amazing looking tarts!

    Reply

  43. Pretty. Good. Food. on February 2, 2011 at 8:59 pm

    So simple! Can’t wait to give it a try :)

    Reply

  44. Drick on February 2, 2011 at 9:01 pm

    this is my kind of snack, I think I could eat a plateful

    Reply

  45. Maralyn D Hill on February 2, 2011 at 9:03 pm

    These are very nice. Quite similar to some I had last week in Lyon at Sirha while attending Bocuse d’Or. Your recipe is nice a simple.

    Reply

  46. Sharlene on February 2, 2011 at 9:27 pm

    So beautiful and I imagine quite tasty too!

    Reply

  47. Vegolicious on February 2, 2011 at 10:00 pm

    Your mini tartlets look absolutely delicious. I’d love for your to submit them to Vegolicious, a vegetarian food photo gallery where readers can browse beautiful photos to discover new recipes and wonderful blogs. If you would like to share this recipe with our readers please submit http://www.vegolicious.com/submit a photo along with a link to this post.

    Reply

  48. Haley @ The Girly Girl Cooks on February 2, 2011 at 11:51 pm

    These look wonderful! I want to try these!

    Reply

  49. Sues on February 2, 2011 at 11:56 pm

    These are SO adorable! And perfect for a classy Super Bowl :) Or just an evening when I’m in the mood for some tartlets :) Hehe.

    Reply

  50. Jason Phelps on February 3, 2011 at 8:01 am

    Great combination of flavors. The pictures really make them look like I could grab one right now!

    Jason

    Reply

  51. Liz on February 3, 2011 at 8:29 am

    Oh, my, what a beautiful and delicious appetizer! I’ll be trying it soon~

    Reply

  52. Stephanie @ okie dokie artichokie on February 3, 2011 at 9:03 am

    Mmm…so cute and delicious! I love working with puff pastry — that stuff is so versatile. I think I’ll need to experiment with them again soon. You’ve got me thinkin’!

    Reply

  53. baobabs on February 3, 2011 at 10:41 am

    I’m drooling looking at these! And they don’t seem that difficult to make. thanks for sharing!

    Reply

  54. laura on February 3, 2011 at 11:58 am

    Where was this recipe yesterday?! lol. Some girlfriends had an appetizer cook-off last night. The ingredient everyone had to use was cheese. I ended up making Endive Stuffed with Goat Cheese and Walnuts (http://cookmarked.com/recipe.aspx?eID=55iPZsyqX7RJqZxEnK8WIZ89LuD3heNHd4pVkl6m8sEe). I got 2nd place, but I bet I would have won with this!

    Reply

  55. Lee on February 3, 2011 at 12:15 pm

    These look YUMMY! Has anyone made them ahead of time and then re-heated them at an event? I am doing a BIG event next month and need some finger appies that can be preped a day or two ahead of time and then re-heated as I put them out. Wondering if these would work. Let me know if you have tried and if it was a success. Thanks

    Reply

  56. Lauren on February 3, 2011 at 2:06 pm

    Ahh puff pastry. Is there any dish it can’t make better?

    Reply

  57. The Coffee Break on February 3, 2011 at 3:55 pm

    They look absolutely divine! Yum! Thanks for sharing!

    Reply

  58. Horny Goat Weed on February 3, 2011 at 9:04 pm

    Those tartlets look divine, might have to steal this one for the next house party I throw, this blog saves my behind on so many levels :) many thanks

    Reply

  59. Jennifer on February 3, 2011 at 9:15 pm

    What a great recipe! Puff pastry is such an effortless way to make a sophisticated dish.

    Reply

  60. A little bit of everything on February 3, 2011 at 9:49 pm

    your tartlets looks so good. love all the ingredients.
    thanks for sharing Michelle, hope you’ll have a wonderful Friday

    Reply

  61. Mei Teng on February 4, 2011 at 2:07 am

    I don’t enjoy eating onions except having them in soups. But these caramelised onion tartlets looked really delicious.

    Reply

  62. Bobette on February 7, 2011 at 1:04 am

    I made these for my Super Bowl party. They were a huge hit! I used beef stock instead of wine. I also used two round cookie cutters – a 2 inch to cut the rounds, and a 1 1/2 inch to score the edge, which was a lot faster and more uniform than using a knife. Two thumbs up!

    Reply

  63. Amy White on February 7, 2011 at 12:25 pm

    Thanks for the link to my blog!! These little tarts look fantastic. I want to try them with oyster mushrooms – we have a couple of local farmers who grow them here in Albuquerque, and I’m always looking for something special to do with them.

    Reply

  64. Tiffany on February 9, 2011 at 10:18 pm

    These are just gorgeous and I love the flavor combo!!!

    Reply

  65. Mary Poppins in Heels on February 10, 2011 at 3:53 pm

    I love the idea of a virtual shower, with the guests “bringing” food! (And, by the way, the tartlets look delicious.)

    Reply

  66. Inna on February 11, 2011 at 7:45 pm

    These tarts look amazing! I can’t wait to try this recipe!

    Reply

  67. foodlvr on February 23, 2011 at 10:23 pm

    These look so good. I love virtual parties. Aren’t they fun? I have taken part in quite a few over the years. It is great to see what types of recipes post for the event. In one of the groups, we put together a cookbook of the recipes from the party and all the participants got one.

    Reply

  68. Erin on March 16, 2011 at 11:21 pm

    These look soooo good, but I hate. Hate. HATE. mushrooms. Apples instead, perhaps?

    Reply

  69. amanda crump on November 6, 2012 at 6:31 pm

    Do you roll out the pastry with a rolling pin or just cut it once it has thawed?
    Thanks!

    Reply

    • Michelle on November 7th, 2012 at 1:08 pm

      No need to roll, just unfold the sheets and then cut.

      Reply

  70. Sara on November 14, 2012 at 5:16 pm

    Hi! I want to make these as an appetizer on Thanksgiving, but will need to make/ drive an hour/ possibly reheat- any suggestions on how to reheat these amazing looking bites?

    Thanks!

    Reply

    • Michelle on November 15th, 2012 at 5:52 pm

      Hi Sara, I would reheat in a 375-degree oven very briefly, to ensure the cheese is melted.

      Reply

      • Racquel on November 21st, 2012 at 10:45 pm

        Do you think I could make them the night ahead and reheat the next day in a warming tray?

        Reply

        • Michelle on November 22nd, 2012 at 8:43 am

          Yes, I think that would work, you might want to pop them under the broiler for a quick second just to make sure the cheese isn’t a solid mass and it melts.

          Reply

        • Michelle on April 4th, 2013 at 6:56 pm

          Hi Racquel, I was wondering if you made them ahead and reheated them and how they turned out? Thankyou!

          Reply

  71. Meghan on December 23, 2012 at 11:37 am

    I’m making these for Christmas day. Do you think I can prep the onion & mushroom mixture the night before and assemble before everyone arrives?

    Thanks!

    Reply

    • Meghan on December 23rd, 2012 at 11:38 am

      Oops! I just read the comment above – sorry!. I’m set.

      Reply

  72. Robyn on January 29, 2013 at 10:30 am

    Just made these over the weekend – they were easy & delicious – have already been asked for the recipe 3 times! Thanks for posting!

    Reply

  73. Kim on February 17, 2013 at 11:34 am

    Can these be made and then frozen (before they are cooked), later thawing and popping into the oven? I need to make some good tartlets in advance for Girls Night. Thanks!

    Reply

    • Michelle on February 19th, 2013 at 8:11 pm

      Hi Kim, I’m not sure how the onions would freeze and re-heat, but otherwise I think that would be fine.

      Reply

    • Michelle on April 4th, 2013 at 6:54 pm

      Hi Kim, Did you make and freeze these? Wondering how they turned out? Thank you!

      Reply

  74. Sue (Field) on June 14, 2013 at 3:58 pm

    I’d like to avoid cutting out the rounds and simply make one large rectangular tart or two if there is enough filling. Would that work? Any adaptations reccommended? Same amount of phylo? Same baking time? I’d score around the perimeter to get the edges. Please advise Thanks!

    Reply

    • Michelle on June 15th, 2013 at 12:40 pm

      Hi Sue, Yes, you could definitely do that. I’d keep the baking time the same. Let me know how it goes!

      Reply

  75. Gaya on July 18, 2013 at 2:04 pm

    Just tried this — delicious! For an extra kick, I added a few splashes of premium vodka. Turned out really well. Thank you so much for the recipe!

    Reply

  76. Julie on August 22, 2013 at 9:14 am

    Do you think these would be ok if they are baked and served at room temp the same day? I am giving a baby shower at a facility that does not have an oven so I would like to bake them at home and bring them with me but they will not warm when served.

    Reply

    • Michelle on August 23rd, 2013 at 4:56 pm

      Hi Julie, I think they would be okay at room temperature, but I would bake them as late as possible, they really are best when they’re still warm.

      Reply

  77. katy on November 10, 2013 at 1:43 pm

    Made these today and they turned out beautifully. You are absolutely right that they’re simple yet sophisticated. Thank you for a fabulous recipe — I’m going to make a batch for Thanksgiving!

    Reply

  78. Karen L on November 11, 2013 at 9:52 am

    So this Thanksgiving our meat eaters have their “main” and four the three veggies in the house I wanted something different and yet something special…found it…this will be our “main”
    Looks amazing :)
    Love your site

    Reply

  79. Johanna @ Vegetarian Made Easy on November 21, 2013 at 11:08 am

    Will be making these for sure. Looks incredible!! :)

    Reply

  80. Josie on December 29, 2013 at 9:57 am

    I’ve made these for three different parties this year, and they’re fabulous! The only change I made is to increase the onions by using two onions instead of one and decreasing the mushrooms to about 12 oz. or so — to my taste, the mushroom-to-onion ratio is too high as written. Other than that, they’re a great appetizer to have at a party!

    Reply

  81. sierralovedove on February 25, 2014 at 3:09 pm

    Can you use the mini puff pastry cups?

    Reply

    • Michelle on February 25th, 2014 at 8:59 pm

      Sure! It will make a lot more than these larger tarts.

      Reply

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