Wednesday, November 12, 2014
Caramelized Onion, Mushroom, Pear & Parmesan Tartlets
Tonight I was suppose to attend my book club meeting but something came up and now I am unable, that being said we read the book Quiet: The Power of Introverts in a World That Can't Stop Talking...it was ok but I wasn't very entertained. Anyway at our book club meetings we usually eat, drink, and discuss the book and come up with a new book to read, I unfortunately already made appetizers to bring over there and now they are just sitting in my fridge just waiting to be consumed. Also how about that Blazer game last night against the Hornets? We played horribly and then totally won because of pure luck at the end...Go Blazers! Here is the original recipe that I adapted to make these delicious bites, they are a good option to bring to all of the holiday parties coming up. Guess I will just keep this post short and sweet, enjoy!
Makes 30-32 bites
2 tbsp. olive oil
1 large onion, thinly sliced
4 oz. crimini mushrooms, sliced
2 tbsp. salted butter
1½ Anjou Pears, cubed into ½" cubes
1 tsp. brown sugar
1½ oz. grated Parmesan cheese
2 tbsp. chives, minced
½ tsp. dried thyme
1 package (1 pound) of frozen puff pastry, thawed
1 egg, beaten
1. Preheat oven to 400 degrees. Line baking sheets with silicone baking mats. Set side.
In a large skillet, heat the olive oil and cook the onions (with 1 tsp. of salt) until they're golden brown, about 30 minutes. Remove and set aside in a large bowl.
2. In the same skillet, sauté mushrooms until tender, about 5 minutes. Remove and set aside in the bowl with the onions.
3. In the same skillet, melt the butter and add in the pears with the sugar. Cook until softened, about 10 minutes. Remove from pan and add to the large bowl with onions and mushrooms.
4. Add the cheese, chives, and thyme to the bowl and stir to combine the mixture well. Season with salt and pepper, to taste.
5. With a pizza cutter or a knife, cut the puff pastry into 2-inch squares and place them on the lined baking sheets. Using a pastry brush, brush beaten egg on the squares.
6. Using a tablespoon, place filling in the middle of each puff pastry.
Bake for 10 minutes, rotating the pans halfway through and switching the baking sheet on the top rack to the bottom and the bottom to the top, until the pastry is golden brown and crisp.