Caramelized Onion, Mushroom, Apple & Gruyere Bites
This is a must-have appetizer for Thanksgiving. While everyone seems to be waiting for the big meal, have everybody snack on these. The caramelized onions give this appetizer a sweet flavor but when paired with the sautéed mushrooms and tart apple it completes the palette in your mouth. Mixed together with the earthy taste of gruyere cheese – you have yourself a perfect appetizer everybody will love. Since the gruyere cheese is mixed into the onion, mushroom, & apple mixture, it melts superbly together when baked. It’s bubbly and cheesy goodness.
- 2 tablespoons vegetable oil
- 1 large onion, thinly sliced
- 4 ounces baby bella mushrooms, sliced
- 2 tablespoons unsalted butter
- 1 1/2 granny smith apples, cubed into 1/2″ cubes
- 1 teaspoon granulated sugar
- 1 1/2 ounces Gruyere cheese, grated
- 2 tablespoons chives, minced
- 1/2 teaspoon dried thyme
- 1 pound package frozen puff pastry, thawed
- 1 egg, beaten
Preparation time 10mins
Cooking time 75mins
Adapted from tablefortwoblog.com
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 massive 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 every puff pastry.
Bake for 25 minutes, rotating the pans midway 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 do not want people to burn the roofs of their mouths!