Vidalia Onion, Porcini Mushroom and Arugula Tarts

Submitted by Sondra Beth

"Great Appetizer. Another recipe from Wine Enthusiast Magazine"

 

• Ready In: 30mins
• Ingredients: 17
• Yields: 24 Appetizers
• Serves: 12

ingredients

• 1 tablespoon olive oil
• 2 tablespoons butter
• 4 medium vidalia onions, sliced into eighths
• 3 garlic cloves, minced
• 4 ounces porcini mushrooms, thinly sliced
• 1 tablespoon fresh thyme leave
• 1⁄4 cup sherry wine
• 1⁄4 cup freshly grated parmigiano-reggiano cheese, plus extra
• parmigiano-reggiano cheese, for sprinkling
• 1 lemon (Will use both juice and zest)
• 1 pinch ground nutmeg
• 1 tablespoon balsamic vinegar
• 4 ounces arugula
• salt & freshly ground black pepper
• 10 sprigs fresh flat-leaf parsley, finely minced
• 3 (8 inch) puff pastry sheets
• 1 large egg, lightly beaten

directions

1. Preheat the oven to 400°F Heat the oil and butter in a medium-size saucepan over medium-low heat.
2. Add the onions and turn the heat to medium-high, then cook until they begin to caramelize and turn brown, 6 to 8 minutes.
3. Add the garlic and stir for 10 seconds, then add the porcini mushrooms and cook for 3 minutes.
4. Add the thyme, Sherry, cheese, lemon juice, lemon zest and nutmeg. Cook for 2 minutes, then add the vinegar and remove from the heat.
5. 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.
6. 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.
7. 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.
8. Bake for 6 minutes. Remove from the oven, let cook, and serve at room temperature.