3 yellow onions, thinly sliced
3 cups of mushroom of your choice (oyster mushrooms, shiitake, chanterelles, etc.)
2 ½ tbsp. of butter (divided)
1 tbsp. of olive oil
1 tsp. of balsamic vinegar
450 g (2 sheets) of store-bought puff pastry, thawed
1 package of Inspiration Slices
3 tsp. of Dijon mustard
4 tsp. of olive oil
24 sage leaves
Salt and pepper<
Preheat the oven to 400 °F.
In a large skillet over medium-low heat, melt ½ tbsp. of butter and 1 tbsp. of oil, and fry the sage leaves on both sides. When crisp, remove from pan and set aside on paper towels.
In the same pan, add 1 tbsp. of butter and caramelize the onions. Deglaze with 1 tbsp. of balsamic vinegar. When onions are well coloured, set aside in a bowl.
In the same skillet, sauté mushrooms in 1 tbsp. of butter for a few minutes. Combine in the bowl with the onions and set aside.
In a small bowl, mix the mustard and oil.
Divide puff pastry into 12 squares per sheet. Place them on a parchment paper-lined baking sheet. Brush the bottom of the squares with the oil and mustard mixture and bake for 5 minutes. When removed from the oven, carefully place another baking sheet on top of it to lower the dough.
Place a slice of cheese of your choice on each pastry, followed by a few mushrooms and onions. Season to taste. Bake in the oven for about 10 minutes until the tartlets are golden brown. Finally, garnish each tartlet with a sage leaf and serve.