Easy Tart With Caramelized Onions Mushrooms And Gruyère Recipes

CARAMELIZED ONION, MUSHROOM & GRUYERE TARTLETS

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.

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

EASY TART WITH CARAMELIZED ONIONS, MUSHROOMS AND GRUYèRE

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.

GRUYERE & CARAMELIZED ONION TARTS

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.

GRUYERE AND MUSHROOM TARTS

Steps:

• Preheat oven to 325 degrees F.
• In a large saute pan over medium-high heat, add the oil. Add the garlic and saute for a few seconds. Add the mushrooms, a pinch of salt and pepper, chives, and sherry vinegar. Cook until softened and slightly crisp, about 3 minutes. Remove the mushroom mixture from the pan and add to a food processor. Pulse a few times to chop finely chop the mushrooms and reserve.
• In a large bowl, add eggs, cream, and salt and pepper, to taste. Beat well with a whisk until evenly incorporated.
• Line the muffin tins with the tart shells and divide the mushroom mixture among the shells. Cover with the egg custard and top with the cheese. Bake until the custard sets, about 22 minutes. Remove from the oven to a serving tray and serve.

ONION GRUYERE TART

Steps:

• Cut onions into slices about 1/4 inch thick. Chop coarsely.
• Heat butter and oil in heavy skillet. Add onions and cook, covered, over medium heat about 10 minutes, or until onions are limp and begin to render liquid. Add pinch of sugar.
• Uncover onions and cook over medium-high heat 30 to 45 minutes. Stir frequently with a wooden spoon or spatula to scrape up brownings in pan. The onions should be a deep brown and reduced to a small mass. They must be watched carefully and stirred to prevent scorching and to ensure even browning.
• Transfer onions to a bowl. Add wine to skillet and boil, scraping up pan brownings, until liquid is reduced to a thick glaze. Add glaze to onions, along with salt, nutmeg, cream and egg. Adjust seasoning. (Dish may be prepared to this point a day in advance and refrigerated.)
• Preheat oven to 375 degrees.
• Grate cheese and distribute half of it on bottom of chilled pastry shell in pastry tin. Distribute onion mixture evenly over cheese; top with remaining cheese.
• Bake 40 to 45 minutes. If top browns too much, reduce heat slightly toward the end. Serve as a first course, warm or at room temperature. Tart can be made a few hours ahead, but do not refrigerate.

MUSHROOM ONION GRUYERE TART

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!