Mushroom, Onion & Brie Tartlets (France)
Ingredients2 packages frozen all-butter puff pastry, thawed but chilled1 1/3 pounds medium porcini or baby portobello mushrooms,cleaned and trimmed4 medium yellow onions, finely chopped6 tbsp. unsalted butter2/3 cup walnuts1 pound brie, cut into
1” squares about 1/4” thick (20
-24 squares)½ cup Chardonnay wineExtra virgin olive oil, for brushingSalt and pepperDirectionsPreheat oven to 350°. Spread walnuts on a baking sheet and bake for 8 minutes or until lightly browned. Let cool and coarsely chop.Unfold the puff pastry and cut out approximately 20 three-inch rounds about 1/8 inch thick (Usea rolling pin to get to
1/8” thick, if necessary). Transfer the rounds to a baking sheet lined with
parchment paper and prick all over with a fork. Cover with another sheet of parchment paperand set another baking sheet on top. Bake the pastry for about 20 minutes, or until it is cookedand slightly browned. Remove pastry from oven and allow to cool. Increase oven temperature to400°.Melt butter in a large skillet. Add the onions and cook, stirring constantly over medium highheat for 5 minutes. Add the Chardonnay wine. Continue cooking over medium high heat foranother 5 minutes. Reduce heat to medium, stirring often until soft and golden, about 20minutes. Allow to cool. Season to taste with salt and pepper.In medium sauce pan of boiling water, blanch the mushrooms until just tender, about 2 minutes.
Drain, pat dry and slice ¼” thick.
Drain off excess liquid from onions and spread a thin layer on pastry rounds. Arrangemushroom slices overlapping each other around the outside of the pastry round. Brush witholive oil and bake for 8 minutes.Take tartlets out of oven and place one brie square in the center of each and put back in oven for2 minutes. Remove from oven and sprinkle walnuts on top of brie square and serve.Serves approximately 20