Puff Pastry is a great ingredient for making delicious little party snacks. I made these Puff Pastry Mini Tarts with Caramelised Onion and Mushroom en masse for my work Christmas Function last week and they kept overnight in an airtight container without refrigeration as they were vegetarian. They can be gently reheated in the oven or eaten cold.
For these little Puff Pastry Mini Tarts I used a Caramelised Onion and Mushroom filling topped with Swiss Cheese, but the options are endless as to what fillings you could use (provided the filling is not too moist or oily). I have also made them with just an olive, semi-dried tomato and crumbled fetta and they were also delicious. Give them a try for your next get- together, they look way more impressive than the amount of time spent on them and they are so versatile!
For this recipe you will need between 4-6 sheets of Puff Pastry depending on how big you make each tart and how much filling is used in each one. I used 6 sheets of Puff Pastry and made approx 30-35 small tarts (10cm).
- Puff Pastry sheets 4-6 sheets depending on tart size
- 1 Egg, beaten with 1 Tablespoon of water
- 1 Tablespoon Olive Oil
- 30 grams Butter
- 1 Large Red Onion, sliced
- 500 grams button mushrooms
- 1 Cup Vegetable stock, Chicken Stock or white wine for extra yum
- 2 Cloves Garlic, crushed
- 1/2 Teaspoon Thyme
- Salt and Pepper to taste
- 1 Cup large grated Swiss Cheese
- Chopped Chives to granish
- Heat the oil in a medium saucepan over medium heat, once hot, add the sliced onions and cook, stirring frequently until softened and starting to caramelise (going lightly brown) make sure not to burn. (approx 15-20 minutes)
- Add the Butter, stir through until melted and then add the mushrooms and cook, stirring frequently until reduced down (again about 15-20 minutes).
- Add the Garlic and Thyme and saute until mixture becomes fragrant and garlic is cooked.
- Add the stock or wine, stir frequently until mixture has reduced until there is no liquid left to be absorbed.
- Set aside until ready to be used.
- Preheat the oven to approx 180 degrees Celsius, Fan Forced.
- Place Puff Pastry sheets flat on counter top.
- Beat the egg with the water and set aside.
- You can cut out the tarts before they have defrosted if you wish. Use a cutter that is approximately 10 cm, press down to cut and do not twist, you want a nice clean cut. (You can use bigger or smaller if you like bearing in mind you will need to leave a 1cm border around the outside and this will impact how much filling you can fit inside each one).
- Using a smaller cutter as a guide, lightly score the inner margin of each tart with a sharp knife, do not cut all the way through. This is so that the tart edges will rise up around the edge of the filling. The margin needs to be about 1 cm.
- Brush the outer edge of each tart with the beaten egg and water mixture.
- Place a spoonful of filling inside the inner margin of each tart making sure not to go beyond the scored line. Top with swiss cheese and some fresh cracked pepper.
- Place in oven and cook until puffed up and lightly golden-brown. Thhis will be approx 15 minutes depending on your oven, but cook them mainly judging on appearance as you are just waiting for the pastry to puff up and brown as the filling is already cooked. Some will puff more than others, but you can poke the filling down if it does not settle itself.
- Place on a cooling rack, garnish with chopped chives or crumbled goats cheese or Feta. You can serve warm or cold.