Categories
Uncategorized

Tartlet Duo: Pear, Goat Cheese, and Caramelized Shallot and Garlicky Oyster Mushroom and Gruyere with Herbs

Fall is officially here, and this year there won’t be Zoom holiday gatherings (so glad that’s behind us). That means that we get to start doing one of the best things about the magical season that awaits: entertaining and enjoying the company of friends and family in real life. And what’s definitely one of the most magical things about these gatherings? The food, namely appetizers, of course!

Appetizers are so much fun to eat. They’re usually smallish, loaded with flavor, and just so much fun to eat. But for me, there’s no appetizer that can quite measure up to homemade tartlets – both savory and sweet! They look fancy, taste amazing, and don’t take long to make. 

This tartlet duo offers the best of both worlds. One is all savory, the other savory-sweet. I can’t decide which one is more magical, but I’ll tell you this: there won’t be any leftovers of these tartlets at a party. In between the oohs and ahhhs from your guests, they will definitely be sneaking more than their fair share of these. But appetizer calories don’t count, am I right?

Pear, Goat Cheese, and Caramelized Shallot Tartlets:

Ingredients:

2-3 medium ripe pears, thinly sliced

1 package of puff pastry dough, thawed

4 large shallots, thinly sliced

2 Tbsp. balsamic vinegar

2 tsp. fresh rosemary, finely chopped

2 Tbsp. butter

3-4 goat cheese, crumbled

1 egg, beaten

Salt and pepper

Honey, for topping (if desired)

Preheat the oven to 400 degrees. 

Heat 2 Tbsp. of butter in a large skillet over medium heat. Add the shallots and cook slowly (about 10-15 minutes), or until soft and browned. Add the balsamic vinegar and cook until the vinegar is cooked down and resembles syrup. Season with salt and pepper to taste, and set aside. 

Lay one sheet of puff pastry out on a floured surface. Cut the sheet into six equal-sized pieces (or 12 pieces if you prefer smaller appetizers). Place on a lined baking sheet with about 1 inch between each piece. 

Place the cooked shallots in the center of each piece of puff pastry. Top with a few slices of pears, followed by the goat cheese crumbles. Sprinkle a little rosemary on top. Brush the edges of the pastry with the beaten egg. Bake for about 20 minutes, or until the pastry is golden brown around the edges. 

Serve with honey drizzled on top, if desired. 

Garlicky Oyster Mushroom with Gruyere and Herb Tartlets

Ingredients:

1 sheet of puff pastry, thawed

2 c. oyster mushrooms, cleaned and chopped

2 cloves of garlic, minced

2 shallots, finely chopped

2 Tbsp. butter

½ c. gruyere cheese, shredded

1 tsp. thyme

1 tsp. rosemary

1 egg, beaten

Salt and pepper

Preheat the oven to 400 degrees. 

Heat the butter in a skillet over medium high heat. Add the shallots and cook for about 5 minutes, or until soft. Add the mushrooms and continue to cook for about 4-5 minutes, or until soft and fragrant. Add the garlic, thyme, and rosemary, and cook for one more minute. Remove from heat, season with salt and pepper, and set aside. 

Lay one sheet of puff pastry out on a floured surface. Cut the sheet into six equal-sized pieces (or 12 pieces if you prefer smaller appetizers). Place on a lined baking sheet with about 1 inch between each piece. 

Place the mushroom mixture in the center of each piece of puff pastry. Top with the shredded gruyere. Brush the edges of the pastry with the beaten egg. Bake for about 20 minutes, or until the pastry is golden brown around the edges. 

Top with extra chopped herbs, if desired. 

Leave a Reply