CARAMELIZED ONION, MUSHROOM AND GRUYERE QUICHE WITH OAT CRUST
Steps:
- Preheat the oven to 400 degrees F. Spray a 9-inch pie dish with cooking spray.
- To prepare the crust, put the oats, flour and salt in the bowl of a food processor and pulse 3 times to combine. Add the butter and pulse about 12 times, until you get a pebbly course texture. Add the buttermilk and pulse 3 to 5 times more to combine. Form the mixture into a ball and place it between 2 large pieces of waxed paper. Roll out into a circle about 10 inches in diameter.
- Remove the top sheet of waxed paper. Transfer the crust, still on the other piece of waxed paper to the pie dish, then remove the waxed paper from the top. Press the crust gently into the dish. Bake for 9 minutes, then let cool.
- To prepare the filling, heat 2 teaspoons of oil in a large nonstick pan over a medium-low heat. Add the onion and cook, stirring occasionally, until golden brown and caramelized, about 20 minutes. Transfer the onions to a bowl. Add the remaining 2 teaspoons of oil to the pan and heat over a medium-high heat. Add the mushrooms and cook, stirring occasionally, until they have released their water and begin to brown, about 6 minutes. Add the onions back to the pan, stir in the salt, pepper, mustard and thyme.
- In a medium bowl whisk together the eggs, egg whites and evaporated milk.
- Sprinkle the cheese into the pie crust. Top with the mushroom-onion mixture and pour the egg mixture on top. Reduce oven temperature to 350 degrees F. Bake for 35 minutes or until knife inserted in the middle comes out clean. Let stand for 5 minutes before cutting into 6 wedges and serving.
- Excellent source of: Protein, Riboflavin, Phosphorus, Selenium
- Good source of: Vitamin A, Niacin, Vitamin D, Pantothenic Acid, Calcium, Iodine, Iron, Potassium
Nutrition Facts : Calories 270, Fat 14 grams, SaturatedFat 6 grams, Cholesterol 125 milligrams, Sodium 430 milligrams, Carbohydrate 24 grams, Fiber 2 grams, Protein 14 grams
CARAMELISED MUSHROOM TARTLETS
Try these super-clever caramelised mushroom tartlets on those occasions when you're entertaining and need an exciting canapé, but could do without the faff
Provided by Orlando Murrin
Categories Buffet, Canapes, Snack, Starter
Time 30m
Yield Makes 12 tartlets
Number Of Ingredients 9
Steps:
- Heat the oil in a generous frying pan, add the onion and fry over moderate heat for about 7 mins until soft and golden. Stir in the sugar and seasoning, turn up the heat and add the mushrooms. Sizzle for 5 mins until you have driven off any moisture and the mushrooms are golden. Stir in the garlic for a few further mins, until fragrant, then turn off the heat and stir in most of the thyme (save some for sprinkling). The mushroom mix can be chilled at this point.
- To make the tartlet bases, cut 7-8cm circles out of the bread using a cookie cutter or glass. Butter one side and stick buttered-side down into a 12-hole tartlet tin. Freeze any leftovers to make breadcrumbs.
- When ready to bake, heat oven to 220C/200 fan/gas 7. Divide the mushroom mixture between the tartlets and top with a sprinkle of cheese. Don't be too tidy about this - any cheese on the tin will form a lacy edge to the tartlets. Bake for 10-15 mins until golden and bubbling. Sprinkle over the reserved herbs and serve.
Nutrition Facts : Calories 131 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium
EASY TART WITH CARAMELIZED ONIONS, MUSHROOMS AND GRUYèRE
A savory tart topped with sweet caramelized onions and mushrooms and cut into appetizer-size pieces.
Provided by Marilena Leavitt
Categories Appetizer
Yield 20 pieces
Number Of Ingredients 14
Steps:
- Heat a large saucepan over medium-high heat. When the pan is hot, add the olive oil and the butter together, followed by the sliced onions. Cook for about 10 minutes or until the onions wilt and start to brown. At that point add the next three ingredients (sugar, vinegar, salt and pepper). Reduce the heat and cook gently, uncovered for about 20 more minutes or until the onions are completely caramelized. Add a little water if the onions look like they are drying out. Taste and adjust the seasoning. Remove the onions to a separate bowl.
- Add the sliced mushrooms to the same pot and sauté (without oil) for a few minutes until they release their moisture. At that point, add a little olive oil and the thyme leaves and cook for a few minutes, stirring frequently. Once the mushrooms start lightly brown, add the sliced potatoes and the fennel seeds. Season everything with some salt and pepper and cook for a few more minutes, until the potatoes soften a little. Set the mixture aside to cool.
- Unfold the thawed sheet of puff pastry and place it on a work surface. Roll it out into a 10"x14" rectangle and remove it to a baking sheet lined with parchment paper. Prick with a fork every few inches to prevent the pastry from bubbling while it bakes. Using a very sharp knife, score the perimeter of the dough about ¼- to ½-inch from the edge.
- Spread the cooled onions evenly over the puff pastry. Top with the sautéed mushrooms and potatoes and sprinkle with the Gruyère cheese. (Refrigerate if not baking immediately).
- Preheat the oven to 375°F. Bake the puff pastry on the middle rack for 25-30 minutes or until the cheese is bubbling and crust is nice and golden. Allow the tart to cool for 10 minutes then cut it into 20 little rectangles. Serve warm or at room temperature.
CARAMELIZED ONION, MUSHROOM & GRUYERE TARTLETS
These vegetarian tartlets are perfect to serve as an easy appetizer
Provided by Michelle
Categories Appetizer
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F and line two baking sheets with parchment paper.
- Heat the olive oil in a wide, heavy-bottomed pan over medium-low heat and add the onions. Cook, stirring occasionally, until they begin to caramelize, about 20 minutes.
- Add the butter to the pan. Once melted, add the mushrooms and saute, stirring occasionally, until they are completely soft and all of the liquid evaporates, about 20 minutes.
- Add the garlic and the thyme and saute until fragrant, about 1 minute. Season with salt and pepper to taste.
- Add the wine, scraping the bottom of the pan to pull up all of the browned bits, and cook until all of the liquid has evaporated. Remove from heat.
- Unfold the thawed sheets of puff pastry and cut out circles from the dough, placing them evenly spaced on the baking sheets. Using a very sharp knife, make four small scores around the perimeter of the dough, about ¼ to ½-inch from the edge.
- Top the rounds of puff pastry with a small spoonful of the onion and mushroom mixture, trying to keep the filling within the score marks. Top with the shredded Gruyere cheese. Brush the edges of the dough rounds with the egg wash.
- Bake until the pastry is golden brown, about 15 to 25 minutes. Garnish with fresh chopped parsley.
Nutrition Facts : Calories 71 kcal, Carbohydrate 2 g, Protein 3 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 21 mg, Sodium 38 mg, ServingSize 1 serving
GRUYERE & CARAMELIZED ONION TARTS
Garlic and onion is a match made in heaven in my opinion, so I love creating new recipes to showcase the pair. Gruyere cheese adds impeccable flavor to the eye-catching starter. -Lisa Speer, Palm Beach, Florida
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a large skillet, saute onion in oil and butter until softened. Reduce heat to medium-low; cook, uncovered, for 40 minutes or until deep golden brown, stirring occasionally. Add garlic; cook 1 minute longer. Stir in salt and pepper., Unfold each puff pastry sheet onto an ungreased baking sheet. Using a knife, score decorative lines around the edges of each pastry. Spread onion mixture to within 1/2 in. of edges. Sprinkle with cheeses and thyme., Bake at 400° for 12-15 minutes or until golden brown. Cut each tart into 12 pieces. Serve warm.
Nutrition Facts : Calories 142 calories, Fat 9g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 125mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.
MUSHROOM ONION GRUYERE TART
This recipe was based off recipe #448821 by Demelza, which my family fell in love with after I adopted her in the PAC game. Since we love mushrooms and onions I decided to create a tart with her basic recipe idea as a starting point.
Provided by AcadiaTwo
Categories Onions
Time 1h10m
Yield 1 tart, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F.
- Line a cookie sheet with a sheet of bakers parchment paper.
- Place a sheet of puffed pastry flat on parchment.
- In skillet over medium low heat add olive oil and butter.
- Saute onion for 15 minutes or until translucent. Stir frequently.
- Add mushrooms to skillet .
- Saute until tender about 15 minutes. Stir frequently.
- Add salt and pepper to mushroom onion mixture (to taste).
- Remove from heat and set aside.
- Mix egg and milk together with a whisk until well blended.
- Paint the puffed pastry with the honey mustard leaving a 1/2 inch border.
- Add the mushroom onion mixture on top of the mustard leaving about a 1/2 inch border.
- Sprinkle the cheese on top of the mushroom onion mixture.
- Paint the border of the puffed pastry dough with egg wash (Discard leftover egg wash).
- Place tart in oven and bake for 15-20 minutes until pastry has puffed up and browned.
- Enjoy!
Nutrition Facts : Calories 366.9, Fat 25.9, SaturatedFat 8.3, Cholesterol 51.3, Sodium 226.8, Carbohydrate 24.3, Fiber 1.7, Sugar 3.6, Protein 10.8
MUSHROOM AND CARAMELIZED ONION TART
Try pairing this elegant appetizer with a nice Chardonnay. This recipe was created by Chef Erin Maffit.
Provided by Docs Mom
Categories Savory
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Place the flour, butter and salt in the bowl of a food processor. Pulse a few times to break up butter into little pieces... mixture should resemble coarse corn meal. With the machine running, add the water a tablespoon at a time until the dough holds together when squeezed. Gather the dough together and form into a rectangle. Wrap in plastic wrap and refrigerate for one half an hour.
- In the mean time, heat the butter and olive oil in a large sauté pan. Add the mushrooms, stir to coat, spread out in the pan and allow to cook, undisturbed for a couple of minutes. Stir once and redistribute, continue cooking in this same manor until mushrooms are golden brown. Remove from pan and set aside.
- Add onions to the same sauté pan; add additional olive oil is necessary. Sauté until caramelized well, season with thyme, salt and pepper.
- Divide pastry in half. Roll each piece of pastry into long strips, about 4 inches by 8 inches. Place on a parchment lined baking sheet and crimp the edge of the dough to create a rim. Cover the tart with parchment and fill with beans. Bake 15 minutes, remove the parchment and beans and bake another 5 minutes. Remove and allow to cool.
- Reduce the oven to 350 degrees F.
- Spread half of the cheese and half of the onions and half of the mushrooms on each tart. Bake for 15 minutes. Allow to cool 5 minutes.
- To serve, cut each tart in half length wise and then into 6 equal pieces. Arrange on a serving plate.
Nutrition Facts : Calories 344.6, Fat 22.6, SaturatedFat 13.5, Cholesterol 52.9, Sodium 227.9, Carbohydrate 25.9, Fiber 2, Sugar 4.8, Protein 11.4
CARAMELIZED ONION TARTLETS
Sweet caramelized onion tarts, bite-sized with superior taste.
Provided by Jaimie
Categories Appetizers and Snacks Pastries
Time 55m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat butter in a skillet over medium heat and stir in onion. Pour in red wine to cover the bottom of the pan and sprinkle with sugar. Cook and stir until onions are tender and translucent, 10 to 15 minutes.
- Combine heavy cream, mozzarella cheese, cayenne pepper, salt, and black pepper in a bowl. Stir into onion mixture.
- Cut pie crusts into 3-inch circles using a cookie cutter. Place circles into the bottom of 12 muffin cups in a muffin tin.
- Spoon onion mixture evenly on top of the tart crusts.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 20 minutes. Let cool 10 minutes before popping tartlets out of the muffin tin.
Nutrition Facts : Calories 256.7 calories, Carbohydrate 18.6 g, Cholesterol 25.1 mg, Fat 18.7 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 7.7 g, Sodium 231.2 mg, Sugar 2.7 g
CARAMELIZED ONION, MUSHROOM, APPLE & GRUYERE BITES RECIPE - (4.1/5)
Provided by á-49169
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Line baking sheets with silicone baking mats. Set side. In a large skillet, heat the vegetable oil and cook the onions (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. 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. 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. 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. Let the tarts cool a bit before serving, you don't want people to burn the roofs of their mouths!
CARAMELIZED ONION, MUSHROOM & GRUYERE TARTLETS
Categories Mushroom Appetizer Bake Sauté Cocktail Party
Yield 16 3-inch Tartlets
Number Of Ingredients 12
Steps:
- DIRECTIONS: 1. Preheat oven to 400 degrees F and line two baking sheets with parchment paper. 2. Heat the olive oil in a wide, heavy-bottomed pan over medium-low heat and add the onions. Cook, stirring occasionally, until they begin to caramelize, about 20 minutes. 3. Add the butter to the pan. Once melted, add the mushrooms and saute, stirring occasionally, until they are completely soft and all of the liquid evaporates, about 20 minutes. 4. Add the garlic and the thyme and saute until fragrant, about 1 minute. Season with salt and pepper to taste. 5. Add the wine, scraping the bottom of the pan to pull up all of the browned bits, and cook until all of the liquid has evaporated. Remove from heat. 6. Unfold the thawed sheets of puff pastry and cut out circles from the dough, placing them evenly spaced on the baking sheets. Using a very sharp knife, make four small scores around the perimeter of the dough, about ¼ to ½-inch from the edge. 7. Top the rounds of puff pastry with a small spoonful of the onion and mushroom mixture, trying to keep the filling within the score marks. Top with the shredded Gruyere cheese. Brush the edges of the dough rounds with the egg wash. 8. Bake until the pastry is golden brown, about 15 to 25 minutes. Garnish with fresh chopped parsley. (Recipe adapted from Closet Cooking)
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GRUYERE MUSHROOM & CARAMELIZED ONION BITES RECIPE
From littlespicejar.com
4.9/5 (113)Category AppetizersServings 30Total Time 55 mins
- In a large cast iron skillet over medium heat, heat 1 tablespoon of oil along with 1 tablespoon of butter. Add the mushrooms and sauté for about 5 minutes until tender. Remove and set aside in a medium bowl.
- Heat the remaining 3 tablespoons of butter along with the 1 tablespoon of oil and sauté the onions for 5 minutes. Add the dried thyme and sugar and continue to cook for 25 minutes on medium low heat. Make sure to stir the mixture every 5 minutes or so. If the onions are caramelizing too fast, turn down the heat a little more. Add the balsamic vinegar to deglaze the pan, allow the onions to soak it all in. Turn off heat. Add the onions to the mushroom mixture. Season with the garlic powder and salt and pepper to taste, stir to combine. Allow to cool to room temperature. Mixture can be kept in an air-tight container and refrigerated for up to 48 hours at this point. Allow to come to room temperature before proceeding. Add the gruyere cheese and mix well.
- Position two racks in the upper and lower thirds of the oven. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
- Using a knife or a pizza cutter, cut the puff pastry into 2-inch squares and place them on a lined baking sheet. Make sure the puff pastry is cold before proceeding. If not, allow it to rest in the refrigerator for 10-15 minutes before proceeding. Using a pastry brush, brush the beaten egg on the squares. Place a tablespoon of caramelized onion mixture in the center. Bake for 20-25 minutes, rotating the pan halfway in between until crisp and golden brown. Let cool slightly before serving.
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