Author Notes
Sauteed wild mushrooms with balsamic roasted onions, a creamy ricotta parmesan base on a puff pastry crust. —Nicole
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Ingredients
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1 packet
puff pastry
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2 pounds
wild mushrooms ( or whatever is available)
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2 tablespoons
butter
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1 piece
garlic, minced
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5 sprigs
fresh thyme
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1
sweet onion
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5 tablespoons
olive oil
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2 tablespoons
balsamic vinegar
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1 cup
ricotta
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1/2 cup
parmesan cheese
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1/2 cup
creme fraiche
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1
egg
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salt and pepper to taste
Directions
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Preheat oven to 350
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Roll out puff pastry on floured surface and cut in 4-inch circles, leave on baking rack in the fridge, while prepping other ingredients. You should get about 8 rounds from a packet of puff pastry.
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Slice the onion in big chunks. Toss with 2 tablespoons of olive oil, the balsamic and salt and pepper. Roast in oven for 45 minutes.
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While onions are roasting, saute the mushrooms in the butter with thyme, garlic, salt and pepper. Cook until tender about 10 minutes. Remove from heat and set aside.
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Mix ricotta, parmesan and creme fraiche in a bowl.
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Take the puff pastry out of the fridge. Score around the edge, by poking the pastry with a fork about 1 cm from the edge.
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Spread the ricotta mixture on the puff pastry. About 2 tablespoons per tartles. Spread until you reach the scored edge.
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Mix onions and mushrooms and place evenly on top of ricotta mixture.
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Scramble the egg and mix with a bit of water to create and egg wash. Brush the edges of the puff pastry with the wash.
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Bake for 20 mins, till the edges puff up and the pastry is slightly golden.
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Serve immediately
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