Warm Onion & Mushroom Tartlets

These little babies look very impressive at a party, and no one will have any idea how easy they were to make. You can also make them the night before and then just warm them up in the over prior to serving- though they are also terrific cold. In this recipe I use the frozen puff pastry, that you can buy in rolls at most grocery stores, for the tartlet shells. You’re welcome to make your own, but I suck at desserts and go for the store bought stuff every time!

Roll out your puff pastry and cut into circles just big enough to line a mini muffin tin. Saute the onions in oil until soft and then add the diced mushrooms. Continue cooking until mushrooms have released their moisture, then add the garlic and cook for another few minutes. Add vinegar and cook until evaporated. Whisk egg and cream together and season with salt & pepper. Fill each lined muffin spot about 1/3 full and then pour egg & cream mixture into each one, being careful not to overfill (they won’t rise very much). Bake at 350 for 25 minutes or until golden brown.

Prep Time: 15 minutes

Cook time: 25 minutes

Total time: 40 minutes

Yield: 24 tartlets