Mushroom Tartlets

Affordable, and rather hearty for an app, these tartlets take about an hour and a half to prep and are a great warm app for a party. Because they are so affordable, I tried them out on the Friday meeting guys (gave me plenty left in the budget for beer).

Mushroom Tartlets

(yield: 16 tartlets)

1 package frozen puff pastry sheets

2 c walnuts

4 yellow onions

6 tbs butter

1 1/2 lbs mushrooms (cremini or porcini), trimmed

chives, cut

kosher salt

freshly ground pepper

blue cheese

glug of evoo

Preheat oven to 350 F.

1) Spread the walnuts on a baking sheet and bake for 8-10 minutes. Let cool.

2) Roll pastry sheets to 1/8" thick, and cut into 16 four inch rounds. Place round on a parchment lined baking sheet, then prick them with a fork. Cover with another parchment sheet and place a baking sheet on top. Bake for 25-30 minutes until golden brown.

(Increase oven temp to 400)

3) Melt the butter in a large skillet (or two - I don't have one big enough for four large sliced onions!), and cook the onions over medium heat for a few minutes. Turn the heat to low and stir, letting the onions cook until very soft (45 minutes). Let cool.

4) Combine the walnuts and onions in a food processor and pulse until they are a rough paste. Do not puree. Season with plenty of salt and pepper.

5) Blanch the mushrooms - 2 minutes should do it - in boiling water, then drain, dry and slice thin.

6) Spread the walnut and onion paste on the rounds and arrange the mushroom slices on top. Brush with a little olive oil and bake for 12-15 minutes. Garnish with chives and a tiny bit of blue cheese and serve!