Thanksgiving is just around the corner and this crowd pleaser is a great appetizer. Just try not to fill up before the turkey! Pair these gruyere & mushroom tarts with our 2013 Carr Pinot Noir, Santa Barbara County.
Gruyere and Mushroom
- 2 tbsp. vegetable oil
- 1 lg. onion, thinly sliced
- 4 oz. baby bella mushrooms, sliced
- 2 tbsp. unsalted butter
- 1½ granny smith apples, cubed into ½” cubes
- 1 tsp. granulated sugar
- 1½ oz. grated gruyere cheese
- 2 tbsp. chives, minced
- ½ tsp. dried thyme
- 1 package (1 lb.) of frozen puff pastry, thawed
- 1 egg, beaten
1. Preheat oven to 400ºF. Line baking sheets with silicone baking mats or parchment. Set aside.
2. In a large skillet, heat the vegetable oil and cook the onions, (sprinkle with 1 teaspoon of salt) until they’re golden brown, about 30 minutes. Remove and set aside in a large bowl. 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 apples with the sugar. Cook until softened, about 10 minutes. Remove from pan and add to the large bowl with onions and mushrooms. Add the cheese, chives, and thyme to the bowl and stir to combine the mixture well. Season with salt and pepper, to taste.
4. With a pizza cutter, 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. Using a tablespoon, place filling in the middle of each puff pastry.
5. Bake for 25 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.
6. Let the tarts cool a bit before serving.
Makes 32 tarts
Recipe adapted from Table For Two