Caramelized Onion & Mushroom Tarts
Ingredients
1 sheet purchased puff pastry (8 to 9 ounces), thawed
1 egg yolk, beaten with 1 tbsp. water
½ tbsp. olive oil
½ tbsp. butter
6 mushrooms finely chopped
¼ bunch of fresh spinach
Ricotta cheese
Caramelized Onion
Walnut half, for garnish
Cooking instructions:
Preheat the oven to 375 F.
On medium high heat, heat butter and oil in a medium fry pan. Add mushrooms and cook until browned and all the liquid has evaporated.
Transfer to a small bowl and set aside. In the same fry pan, sauté spinach until wilted, remove from heat and set aside.
Using a 2” round cookie cutter, cut out 18 rounds or as many as you can get. Transfer the pastry rounds to an ungreased baking sheet and pierce all over with a fork. Brush tops with egg wash.
To assemble: Leaving a very narrow border spread 1 tsp. of Caramelized Onion on pastry. Top with sautéed mushrooms, wilted spinach and ½ tsp. of ricotta cheese. Garnish with walnut half. Bake in preheated oven for 10 – 12 minutes or until browned.
Yields – 18 to 20 tartlets
Read more in Recipes and From Scratch
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