You must add these caramelized onion, mushroom, apple, & gruyere bites to your Thanksgiving appetizer list.
This is a must-have appetizer for Thanksgiving. It looks elegant and at first thought, it probably looked to you like a difficult and time-consuming appetizer to make. Well, like I said last week, for Thanksgiving or any dinner party, I prefer simple elegance. I don’t want to slave away in the kitchen for two hours on one dish. Simple and delicious is my middle name.
While everyone is waiting for the big meal, have everyone snack on these. You should probably make a double batch, too, because I guarantee you they will not last long. The caramelized onions give this appetizer a sweet flavor but when paired with the sautéed mushrooms and tart apple it completes the palette in your mouth. Mixed together with the earthy taste of gruyere cheese – you have yourself a perfect appetizer everyone will love. Since the gruyere cheese is mixed into the onion, mushroom, & apple mixture, it melts beautifully together when baked. It’s bubbly and cheesy goodness.
I loved how the puff pastry acted like a light, buttery pillow for the filling on top. They just paired so well together and the flavors are out of this world. They’re the perfect size for the perfect bite.
As an after-thought, adding chopped up bacon on top of these would make these even more enticing. Next time I make these for guests, I will definitely be adding pieces of bacon on top or pancetta would work well too.
You need these next Thursday.
- 2 tbsp. vegetable oil
- 1 large onion, thinly sliced
- 4 oz. baby bella mushrooms, sliced
- 2 tbsp. unsalted butter
- 1½ granny smith apples, cubed into ½” cubes
- 1 tsp. granulated sugar
- 1½ oz. grated gruyere cheese
- 2 tbsp. chives, minced
- ½ tsp. dried thyme
- 1 package (1 pound) of frozen puff pastry, thawed
- 1 egg, beaten
- 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!