Vidalia Onion, Porcini Mushroom and Arugula Tarts

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READY IN: 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 400°F Heat the oil and butter in a medium-size saucepan over medium-low heat.
  • Add the onions and turn the heat to medium-high, then cook until they begin to caramelize and turn brown, 6 to 8 minutes.
  • Add the garlic and stir for 10 seconds, then add the porcini mushrooms and cook for 3 minutes.
  • Add the thyme, Sherry, cheese, lemon juice, lemon zest and nutmeg. Cook for 2 minutes, then add the vinegar and remove from the heat.
  • Place the arugula in a medium-size bowl and pour the mixture over it. Season with salt and pepper, and add the parsley. Stir to combine.
  • Place the puff pastry sheets on baking sheets (there is no need to roll them out). Pierce the pastry sheets with the tines of a fork, then brush the tops with a beaten egg. Parbake the puff pastry for 13 minutes.
  • Remove from the oven and distribute the filling evenly over the pastry sheets. Sprinkle a bit of cheese and season with a little black pepper.
  • Bake for 6 minutes. Remove from the oven, let cook, and serve at room temperature.
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