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Mushroom & Caramelized Onion Tarts

Mushroom & Caramelized Onion Tarts

Mushroom & Caramelized Onion Tarts

10 MinPrep Time
25 MinCooking Time

  • ½ pack puff pastry, thawed
  • ½ lb cremini mushrooms, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 3 sprigs fresh thyme, leaves only (about 2 tsp fresh or 1 tsp dried)
  • ½ tsp Tuscano Salt
  • ¼ cup Tuscan Herb Olive Oil, divided
  • ¼ cup white wine
  • ⅓ cup Sweet Onions Confit
  • 2 tsp
  • ⅓ cup ricotta cheese
  • ½ cup gruyere cheese, grated

Step 1 - Preheat oven to 400°F and line a baking sheet with parchment paper. Set aside.

Step 2 - Roll out each half puff pastry square (if purchased in 1 package with a perforated halves) to about ¼” thick, in as square of a shape as possible. Slice into 4 lengths and each lengths into 3 squares. Lay squares on baking sheet and refrigerate dough.

Step 3 - Add remaining olive oil to saute pan over medium heat and saute garlic cloves for 1-2 minutes, then add in mushrooms, thyme and salt. Saute for 3-4 minutes, add in white wine to deglaze pan. Cook a further 2 minutes then remove from heat. Stir in onion confit and check for seasonings.

Step 4 - Remove dough from fridge and brush with remaining olive oil. Spoon about 1-2 tsp ricotta cheese in the centre of each square, top with mushroom mixture and a sprinkle of gruyere. Bake for 20 minutes, keeping oven door closed, until pastry is puffed and golden brown. Serve warm.

  • Tuscan Herb Olive Oil
  • Tuscano Salt
  • Sweet Onions Confit