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Caramelized Onion and Mushroom Tartlets

Caramelized Onion and Mushroom Tartlets
  • Prep 40 min
  • Total 40 min
  • Servings 24
Slow-cooked onions, flavored with fresh herbs and topped with Asiago cheese and walnuts, make a perfect filling for these appealing pastry appetizers.
November 18, 2010

Ingredients

  • 1 can Pillsbury* Crescents
  • 1 tbsp (15 mL) olive oil
  • 3 cups (750 mL) thinly sliced sweet onions
  • 2 tsp (10 mL) chopped fresh thyme leaves or 1 tsp (5 mL) dried thyme
  • 1 tbsp (15 mL) packed brown sugar
  • 2 tbsp (25 mL) white wine or chicken broth
  • 1 cup (250 mL) chopped fresh mushrooms
  • 1/3 cup (75 mL) chopped walnuts
  • 1/3 cup (75 mL) shredded Asiago cheese

Steps

  • 1
    Heat oven to 375ºF. Unroll dough on work surface. Pinch seams to seal; cut into 24 (2-inch) squares. Press 1 square in bottom and up side of each of 24 ungreased mini muffin cups.
  • 2
    In large skillet, heat oil over medium heat. Add onion and thyme; cook 8 to 10 minutes, stirring frequently. Reduce heat to medium-low; cook 10 to 15 minutes, stirring constantly, until onions are caramelized. Stir in brown sugar and wine; cook 2 to 3 minutes, stirring constantly, until liquid is gone. Stir in mushrooms. Spoon about 1 tablespoon onion-mushroom mixture into each cup. Top with walnuts and cheese.
  • 3
    Bake 12 to 15 minutes or until golden brown. Remove tartlets from pan immediately. Serve warm.

  • Tip: Substitute finely shredded Gruyère cheese for Asiago cheese.
  • Tip: Get a head start on making these tartlets by caramelizing the onions ahead of time.

No nutrition information available for this recipe
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