Caramelized Onion, Mushroom & Gruyere Tartlets
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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[/donotprint]
Caramelized Onion, Mushroom & Gruyere Tartlets
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion, thinly sliced
- 1 tablespoon unsalted butter
- 16 ounces (453.59 g) white button mushrooms, thinly sliced
- 1 clove garlic, chopped
- ½ teaspoon (0.5 teaspoon) dried thyme
- Salt and pepper, to taste
- ¼ cup (60 ml) white wine, can substitute chicken or vegetable broth
- 2 sheets puff pastry, thawed according to directions on package
- 1 cup (132 g) 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
Instructions
- 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.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Absolutely love this recipe! I’ve modified it with different cheeses and even some prosciutto, and it always turns out wonderful! (except for a time I forgot to score the pastry)
I made this on a sheet pan as one large tart and it was delish!
Can I make these tartlets using the frozen mini tart shells – precook the filling add to defrosted shells and then bake as to the packet instructions
No review just yet…but….want to make these. Don’t suppose I can freeze them, right? Maybe just prep the topping ahead? Can I prep the puffpastry and keep the rounds in the fridge for an hour or so before guests arrive
Can you bake this in one big round or rectangular tart and then just slice after cooking?
Yes, that would definitely work!
Hi, can I put the puff pastry in a muffin tin and fill it with the onion and mushroom?
They were the bomb
Can these be frozen?
Yes, definitely!
The caramelized onion, mushroom and gruyere cheese tartlet recipe sounds great, but is something missing in the Directions? I don’t fully understand the part about cutting the 4 score marks. Do you cut them around the perimeter and THEN fold up the edges? Or, do you cut them at a point 1/4 to 1/2 inch in from the perimeter just so the pastry can “breathe” as it cooks, and not fold up the sides??
Look forward to hearing back about this.
Hi Dale, You score around the perimeter, but do not fold up the sides. Enjoy!
If we are vegetarian and we don’t eat egg we can replace by what to brush the dough thxs
Hi! This recipe looks delicious (and seems that way from the many comments). I was wondering if I could make this recipe but use pie dough instead of puff pastry? Thank you in advance!
Yes, pie dough would definitely work, too!
I have made these multiple times – they are amazing! Wondering if there’s a shortcut to speed up the recipe. I would love to make them for an upcoming event, but I don’t have enough time during the week. Any suggestions?
Hi Michelle, You could do each component ahead of time – make the caramelized onion filling ahead of time, cool and store in the refrigerator for up to 2 days. You can also cut out the puff pastry rounds up to a few days ahead, as well – just place them on a parchment-lined sheet and refrigerate. Then assemble when you’re ready! I wouldn’t store the assembled tarts in the refrigerator for too long, as I’d be afraid that the cooked vegetables could make the pastry soggy.
I have made these twice as a main dish for thanksgiving. Here are my tips:
1. Make mushroom-onion filling the day before. Put frozen pastry in fridge to defrost overnight.
2. I used a large, mason-jar lid as cutter. Then, I used a smaller glass to make the inner perimeter circle. This saves time, as scoring takes too long.
3. Brush the eggwash on the pastry circles before you place the filling on top of each one, its faster and easier.
4. I cooked them earlier in the day, for 15 minutes, left them at room temp., then reheated for five to eight minutes just before serving. They were just as good.
5. I doubled the recipe for 13 people, as the main dish, and made them larger. Leftovers the next day, heated up were delicious.
6. All six children at our party liked them.
7. Next time, I will use sherry instead of wine.
8. I use puff pastry that includes 100% butter. I don’t know if the other types are as rich tasting and good.
I aim to make these often. As a holiday dish for vegetarians, they are elegant and delicious.
I am attending an apple picking party this weekend. This going to be my dish to bring. Thanks, it looks lovely.
Can these be prepared and frozen before baking?
Hi Kristyn, I have not tried freezing them, but I think that should work.
I just found your recipe and plan to double this to serve at a party. I’d like to know how much – if any – can I prep the day before?
Thanks!
Hi Dorothy, You could prepare the filling the day before. Enjoy!
Can these be made in advance?
Yes!
Just made these for a holiday party. Amazing!!!! Puff pastry makes everything taste good!
Can you make these ahead and freeze by any chance?
Hi Karen, I think freezing ahead would work.
I made these last Thanksgiving for my vegetarian guests but everyone loved them. Have made them again and each time the recipe yields delicious results. Taking them tomorrow to a pot luck and planning to cook the onions and mushrooms the day before (so I don’t smell like onion at the event). Sounds like from the comments that as long as I assemble and bake just before I leave they should be fine. If anyone has tips for doing this in two stages, would love to hear. Again, great recipe for any level of cook/chef.
Can you use the mini puff pastry cups?
Sure! It will make a lot more than these larger tarts.
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!
Will be making these for sure. Looks incredible!! :)
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
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!
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.
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.
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!
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!
Hi Sue, Yes, you could definitely do that. I’d keep the baking time the same. Let me know how it goes!
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!
Hi Kim, I’m not sure how the onions would freeze and re-heat, but otherwise I think that would be fine.
Hi Kim, Did you make and freeze these? Wondering how they turned out? Thank you!
Just made these over the weekend – they were easy & delicious – have already been asked for the recipe 3 times! Thanks for posting!
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!
Oops! I just read the comment above – sorry!. I’m set.
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!
Hi Sara, I would reheat in a 375-degree oven very briefly, to ensure the cheese is melted.
Do you think I could make them the night ahead and reheat the next day in a warming tray?
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.
Hi Racquel, I was wondering if you made them ahead and reheated them and how they turned out? Thankyou!
I’m dying to know too. I’d like to make these tonight or a few hours before the party I’m attending, I don’t want to bother the host with having to bake something while she’s entertaining… should I cook them fully and reheat at the party, or partially cook them at home and finish cooking at the party?
Thanks! They look amazing!
Do you roll out the pastry with a rolling pin or just cut it once it has thawed?
Thanks!
No need to roll, just unfold the sheets and then cut.
These look soooo good, but I hate. Hate. HATE. mushrooms. Apples instead, perhaps?
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.
I love the idea of the cookbook as a keepsake!
These tarts look amazing! I can’t wait to try this recipe!
I love the idea of a virtual shower, with the guests “bringing” food! (And, by the way, the tartlets look delicious.)
These are just gorgeous and I love the flavor combo!!!
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.
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!
I don’t enjoy eating onions except having them in soups. But these caramelised onion tartlets looked really delicious.
your tartlets looks so good. love all the ingredients.
thanks for sharing Michelle, hope you’ll have a wonderful Friday
What a great recipe! Puff pastry is such an effortless way to make a sophisticated dish.
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
They look absolutely divine! Yum! Thanks for sharing!
Ahh puff pastry. Is there any dish it can’t make better?
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
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!
I’m drooling looking at these! And they don’t seem that difficult to make. thanks for sharing!
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’!
Oh, my, what a beautiful and delicious appetizer! I’ll be trying it soon~
Great combination of flavors. The pictures really make them look like I could grab one right now!
Jason
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.
These look wonderful! I want to try these!
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.
So beautiful and I imagine quite tasty too!
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.
this is my kind of snack, I think I could eat a plateful
So simple! Can’t wait to give it a try :)
Amazing looking tarts!
These look amazing! I want to make them as a side for our beef tenderloin roast on Christmas Eve(just us this year☹️).
Do you think I could use my mini tart pans?
Yes, absolutely!!
These look great. Can’t wait to try them.
Not much else I can say but “YUM” these look so good!!
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
Saw these on Annie’s blog, they look AMAZING! Love the flavor combo. YUM!
Yes please! These look so good. I can’t wait to give these a go, despite no Super Bowl, or baby shower, excuse!
Little bites of yumminess! These sound wonderful.
I read about your virtual shower on Cook Like a Champion, and I think it’s awesome! These tarts look to die for!
These are absolutely adorable, Michelle! The combination of caramelized onions, mushrooms & gruyere is making me salivate.
I saw these on Annie’s Eats and thought they looked absolutely SCRUMPTIOUS!
These look tasty! I just gruyere on just about anything!
A perfect blend of ingredients. And anything in puff pastry is good as far as I’m concerned!
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…
I meant perimeter, I changed it above. Good proof as to why I would have never been a good math major ;-)
Thanks, Michelle, for the clarification.
Oh goodness, these are PERFECT for the Super Bowl this weekend. Yum!!
Look delicious.. I wish I was eating them now…
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!!
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
Thanks for asking & answering this question! I needed to know as well!
PS – I’m making these tonight!!
These look absolutely delicious. Love all the ingredients….
Whoa, these look amazing! Big problem is that I can eat too many of these!!
These look absolutely gorgeous. What a perfect appetizer!
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! :)
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… :)
These look so yummy!!
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Mateja @Indulging Life
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!
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! :)
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!
perfect choice for a shower. they really look fantastic!
Oh, these look SO good. While reading Courtney’s post, I kept wishing this shower were a non-virtual occasion. :)
Fabulous! Can’t wait to try these.
I have these saved from Kevin’s blog, too. Pretty much all my ingredients on top of buttery puff pastry. Um, yes please!
YUM! That is all I have to say:)
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 :)
yum! These are the type of appetizers you make for the wives of the men watching football! The boys can just have chips.
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! :)
All of the food at her virtual shower looked amazing and I’d definitely like to eat these in real life!
These seem like they’re tailor-made for my mushroom & gruyete-loving husband. I’m printing this and may make them for V-Day!
Stunning photos! SU’d!!
These look wonderful! Perfect app. I am starring this one!
Caramelized onions and gruyere are two of my FAVORITE ingredients. Bookmarking these!
Those look delicious! They seem so elegant but also something that would keep men happy!
Those tartlets look mervelous and soooo appetizing! A great combination.
Cheers,
Rosa
Oh yum! These look perfect for my Superbowl line up! But I’m sure they would also go great at a baby shower ;-)