Mushroom and Onion Tarts

Mushroom and Onion Tarts
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Calories 178 cals
Total Fat 13 g
Cholesterol 12 mg
Dietary Fiber 1 g
Sodium 122 mg
Protein 4 g
Total Carbohydrate 12 g

Prep Time: 40 Minutes

Time to Table: 1 Hour

Serves: 24


  • 17.3 ounce package puff pastry sheets
  • 3 tablespoons olive oil, divided
  • 2 1/2 cups thinly sliced sweet onion
  • 1 tablespoon packed brown sugar
  • 1 tablespoon balsamic vinegar
  • 1 cup Daisy Sour Cream, divided
  • 1 cup shredded Gruyere cheese
  • 1 tablespoon chopped fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounce package sliced mushrooms


Thaw puff pastry as directed on package. Meanwhile, in a 12-inch nonstick skillet, heat 2 tablespoons of olive oil over medium-low heat. Cook and stir the onion for 15 to 20 minutes or until brown and caramelized. Stir in the brown sugar and vinegar. Cook and stir for 2 minutes longer. Remove the onion mixture to a medium bowl and stir in ¾ cup sour cream, cheese, thyme, salt and pepper. Set aside. Heat the oven to 400 degrees. Spray 24 medium muffin cups with nonstick spray. Wipe out the skillet with a paper towel. In the same skillet, heat the remaining 1 tablespoon olive oil over medium heat. Cook and stir mushrooms in oil 5 to 8 minutes or until all of the liquid from mushrooms evaporates. Stir the mushrooms into the sour cream mixture. On a lightly floured surface, roll each thawed puff pastry sheet to a 12-inch x 9-inch rectangle. Cut into 4 rows by 3 rows. Gently press the squares into the muffin cups. Divide the mushroom mixture among the muffin cups. Bake for 12 to 15 minutes or until golden brown. Let stand for 1 minute before removing from the pans. Garnish each tart with a dollop of the remaining sour cream and serve immediately.


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