The flavor of the mushrooms combine perfectly with the tanginess of the caramelized onions and asiago cheese, forming the perfect savory bite. And that buttery pastry? Divine! These tartlets are actually quite easy to make, but the end result is fancy enough to impress your friends. Serve these as appetizers for your next party, or make a larger version and pair with sautéed greens for a meal.

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Puff pastry can seem intimidating at first, but if you follow a few key tips, you’ll find that it’s quite simple to use. First, thaw pastry sheets as directed on the package. The quickest way is to leave each sheet at room temperature for approximately 30 minutes. The pastry sheets should be cold, but easy to handle. When making the tartlet shells, do not press the pastry dough into the sides of the muffin cups; the end result will look best if the corners of each pastry square extend over the filling. Remember, puff pastry rises to 8 times of its thickness when baked, so a little bit goes a long way! The pastry tastes best when eaten shortly after baking, so if necessary, you could prepare the tartlets ahead of time, and store in the refrigerator until you’re ready to bake and serve.

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Recipe: Mushroom and Caramelized Onion Tartlets

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Ingredients

2 puff pastry sheets, thawed

2 tablespoon olive oil

2 medium sized red onions, thinly sliced

1 pound/454g mushrooms, sliced

1 clove garlic, chopped

1/2 teaspoon thyme

salt and pepper

1/4 cup/59ml white wine

1/2 cup/119ml Asiago cheese, shredded

parsley, chopped

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Directions

In large skillet, heat olive oil.

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Add onions, and cook for 15-20 minutes until caramelized.

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Add mushrooms, and cook for an additional 15-20 minutes until tender.

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Add garlic and thyme.

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Add salt and pepper, to taste.

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Add white wine. Stir onion and mushroom mixture until the wine has evaporated.

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Remove pan from heat.

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Using a sharp knife, cut one sheet of pastry into 12 squares

Grease a 12 cup muffin tray with cooking spray. Carefully place one pastry square into each cup.

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Spoon 1 heaping tablespoon of onion and mushroom mixture into each cup.

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Top with asiago cheese.

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Bake in oven preheated to 400 degrees F, for approximately 15 minutes until golden brown.

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Top with chopped parsley.

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Repeat steps 8-13 with remaining pastry sheet.