Caramelized Onion, Mushroom, Apple & Gruyere Bites

Caramelized Onion, Mushroom, Apple & Gruyere Bites requires about 1 hour and 15 minutes from start to finish. This hor d'oeuvre has 114 calories, 2g of protein, and 8g of fat per serving. This recipe serves 30. For 30 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. 2378 people have tried and liked this recipe. A mixture of baby bella mushrooms, puff pastry, dried thyme, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Table for Two Blog. Overall, this recipe earns a not so awesome spoonacular score of 11%. If you like this recipe, take a look at these similar recipes: Gruyere, Mushroom, & Caramelized Onion Bites, Caramelized Onion, Mushroom & Gruyere Tartlets, and Caramelized Onion, Mushroom and Gruyere Quiche with Oat Crust.

Servings: 30

Preparation duration: 10 minutes

Cooking duration: 65 minutes

 

Ingredients:

4 oz. baby bella mushrooms, sliced

2 tbsp. chives, minced

½ tsp. dried thyme

1 egg, beaten

1½ granny smith apples, cubed into ½" cubes

1 tsp. granulated sugar

1½ oz. grated gruyere cheese

1 large onion, thinly sliced

1 package (1 pound) of frozen puff pastry, thawed

2 tbsp. unsalted butter

2 tbsp. vegetable oil

Equipment:

baking sheet

frying pan

oven

bowl

pastry brush

pizza cutter

Cooking instruction summary:

Preheat oven to 400 degrees. Line baking sheets with silicone baking mats. Set side.In a large skillet, heat the vegetable oil and cook the onions (with 1 tsp. of salt) until they're golden brown, about 30 minutes. Remove and set aside in a large bowl. In the same skillet, sauté mushrooms until tender, about 5 minutes. Remove and set aside in the bowl with the onions.In the same skillet, melt the butter and add in the apples with the sugar. Cook until softened, about 10 minutes. Remove from pan and add to the large bowl with onions and mushrooms.Add the cheese, chives, and thyme to the bowl and stir to combine the mixture well. Season with salt and pepper, to taste.With a pizza cutter, cut the puff pastry into 2-inch squares and place them on the lined baking sheets. Using a pastry brush, brush beaten egg on the squares.Using a tablespoon, place filling in the middle of each puff pastry.Bake for 25 minutes, rotating the pans halfway through and switching the baking sheet on the top rack to the bottom and the bottom to the top, until the pastry is golden brown and crisp.Let the tarts cool a bit before serving, you don't want people to burn the roofs of their mouths!

 

Step by step:


1. Preheat oven to 400 degrees. Line baking sheets with silicone baking mats. Set side.In a large skillet, heat the vegetable oil and cook the onions (with 1 tsp. of salt) until they're golden brown, about 30 minutes.

2. Remove and set aside in a large bowl. In the same skillet, sauté mushrooms until tender, about 5 minutes.

3. Remove and set aside in the bowl with the onions.In the same skillet, melt the butter and add in the apples with the sugar. Cook until softened, about 10 minutes.

4. Remove from pan and add to the large bowl with onions and mushrooms.

5. Add the cheese, chives, and thyme to the bowl and stir to combine the mixture well. Season with salt and pepper, to taste.With a pizza cutter, cut the puff pastry into 2-inch squares and place them on the lined baking sheets. Using a pastry brush, brush beaten egg on the squares.Using a tablespoon, place filling in the middle of each puff pastry.

6. Bake for 25 minutes, rotating the pans halfway through and switching the baking sheet on the top rack to the bottom and the bottom to the top, until the pastry is golden brown and crisp.

7. Let the tarts cool a bit before serving, you don't want people to burn the roofs of their mouths!


Nutrition Information:

Quickview
114k Calories
1g Protein
8g Total Fat
8g Carbs
0% Health Score
Limit These
Calories
114k
6%

Fat
8g
12%

  Saturated Fat
3g
19%

Carbohydrates
8g
3%

  Sugar
1g
2%

Cholesterol
9mg
3%

Sodium
45mg
2%

Get Enough Of These
Protein
1g
4%

Selenium
5µg
8%

Vitamin B1
0.07mg
5%

Manganese
0.09mg
5%

Vitamin B2
0.08mg
4%

Vitamin B3
0.79mg
4%

Folate
15µg
4%

Vitamin K
3µg
4%

Phosphorus
27mg
3%

Iron
0.48mg
3%

Fiber
0.56g
2%

Copper
0.04mg
2%

Calcium
19mg
2%

Zinc
0.21mg
1%

Potassium
47mg
1%

Vitamin A
59IU
1%

Vitamin E
0.18mg
1%

Magnesium
4mg
1%

Vitamin C
0.91mg
1%

Vitamin B6
0.02mg
1%

Vitamin B5
0.1mg
1%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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