The holidays have come and gone, and 2013 is underway. I don't know about you, but I definitely indulged in many delicious things this holiday season. When it came time to ring in the New Year, I wanted to make sure we had something yummy to nibble on while we waited for midnight to roll around. These savory tartlets hit the spot and were pretty simple to make.
Ingredients:
1 tbsp olive oil
1 onion, finely chopped
1 tbsp unsalted butter
16 oz mushrooms, chopped with a food processor
1 garlic clove, minced
1/4 cup white wine
2 puff pastry sheets
1 cup Gruyere cheese, shredded
1 egg
1 tbsp water
Preheat oven to 400 and line baking sheet with parchment paper. Heat olive oil in a large frying pan. Add onions and cook until caramelized, stirring occasionally. Add butter and once melted, add the mushrooms, sauteing until mushrooms are completely soft and all the liquid has evaporated. Add the garlic and saute until fragrant. Finally, add the wine and cook until all of the liquid has evaporated then remove from heat.
Cut thawed sheets of puff pastry with a small circle cookie cutter and place on baking sheets. Using a very sharp knife, score about 1/4 inch from the edge around the perimeter of the dough. Top with small spoonful of the mushroom mixture and Gruyere cheese. Mix together egg and water and brush the edges of the pastry dough with egg wash. Bake for 15 minutes or until golden brown.
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