Sunday, May 1, 2011

D.A. Neils, April 30 - Puff Pastry

On Saturday, I presented Puff Pastry items at da Neils for their Saturday Cooking Demo.

Mushroom, Caramelized Onions and Gruyere Cheese appetizers (See recipe below) and Caramel Apple tartlets

Mushroom, Onion & Gruyere Tartlets


1 TB Olive or Canola Oil
1 lg yellow onion, thinly sliced
1 TB unsalted butter
1 lb (454g) white mushrooms, sliced
1 clove garlic, chopped
1/2 tsp dried thyme
salt and pepper, to taste
1/4 c. white wine or broth of your choice
1 lb puff pastry (if store purchased-defrost according to package)
1 c. shredded Gruyere cheese (or any variety of Swiss)
1 egg + 1 TB water beaten together
Handful of parsley, chopped

Preheat oven to 400F. Heat oil in a wide heavy bottom pan over med-low heat. Add onions and cook, stirring occasionally, until they begin to caramelize. This should take about 20 minutes.

Add the butter to the pan. When it melts, add the sliced mushrooms and saute. Stir occasionally and cook until all of the liquid evaporated, about 20 minutes. 

Add the garlic and thyme - saute until fragrant, about a minute - add salt and pepper to taste.

Add wine or broth, scraping the bottom of the pan. Cook until all of the liquid has evaporated. Remove from heat. 

Roll out the puff pastry and cut out circles or whatever shape you would like with a cutter. Top the rounds with a small spoon of the onion and mushroom mix, keeping to the centre of the round. Top with shredded Gruyere and brush the edges of the pastry with the egg wash.

Bake until the pastry is golden - about 20 -25 minutes. Garnish with parsley.

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