Caramelized Onion & Wild Mushroom Tartlets & Inspiration cheese
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Caramelized Onion and Wild Mushroom Tartlets

Although simple, these delicate tartlets are sure to whet your guests’ appetites. As they bake, they will release pleasant aromas throughout the house thanks to sage, balsamic vinegar, and Dijon mustard scents.

Tip: Leftover Inspiration cheese slices can be placed on a plate with grapes and crackers for your guests to enjoy as an appetizer.

Cuisine type : Vegetarian
Servings : 24 tartlets

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<

  1. Preheat the oven to 400 °F.

  2. 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.

  3. 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.

  4. 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.

  5. In a small bowl, mix the mustard and oil.

  6. 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.

  7. 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.

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