Everyone loves the ease of frozen hors d’oeuvres but a lot of times they can fall really flat on flavor. So this week I decided to try an experiment in creating my own mini treats from scratch… well…. not total scratch because I had some frozen puff pastry nearing expiration in my freezer and that is what inspired this recipe. (who makes puff pastry themselves anyway???) But the rest of the recipe IS- and let me tell you that you can TOTALLY tell the difference between delicious caramelized mushrooms and onions with gooey goat cheese and those Trader Joes imposters.
Active time for this was probably 20 minutes, so I’m convinced that the extra “work” was manageable enough that I’m never going back to the frozen version again.
Mini Mushroom Tarts
What you need:
- Frozen puff pastry
- 4tbs butter
- one yellow onion
- 1 pack baby portobello mushrooms
- One egg
- Herbed goat cheese (or plain with your own blend of chopped up herbs)
Defrost the sheet of puff pastry (this takes about an hour or so pull it out of the freezer and THEN run to the store for ingredients)
Thinly slice onion and mushrooms and place in a small pan on medium heat with the butter. Cook until the onions are amber colored and caramelized- about 15 minutes. Meanwhile roll out your puff pastry and cut into circles about the size of the O of an OK hand gesture. Arrange on a baking sheet with parchment paper.
Take the mushrooms and onions off the heat and let cool for a minute or so. Transfer to a bowl. Beat the egg and then stir it into the mixture.
Place about a tablespoon of the mushroom/onion/egg mixture on each puff pastry circle and then add a bit of the herbed goat cheese.
Bake for about 10-15 minutes at 375.