This is a must-have appetizer for Thanksgiving or really for any party.
It looks elegant and at first thought, it probably looked to you like a difficult and time-consuming appetizer to make.
Well, like I always say, I prefer simple elegance.
I don’t want to be tucked away in the kitchen for two hours on one dish.
Simple and delicious is my middle name.
Why these caramelized onion, mushroom, apple, and gruyere bites are the best appetizers
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 also love how the puff pastry acted like a light, buttery pillow for the filling on top.
The flavors are out of this world. They’re the perfect size for the perfect bite!
Can I prep this ahead of time?
You can prep the filling ahead of time.
DO NOT put it on the puff pastry.
All the liquid from the filling will make your puff pastry soggy and not puffy.
Prepare the filling and set it aside.
If I prepped the filling ahead of time, how do I bake these?
You would defrost the puff pastry then cut into squares then you’d place the filling on top and bake as instructed below.
Do you have to use puff pastry?
I think it’s the best option since it’s so light, flakey, and buttery!
Can I use a different cheese?
Sure. I suggest something earthy and nutty.
Do you really have to cook the onions for 30 minutes?
To properly caramelize onions, it definitely takes this amount of time.
I keep reading about adding bacon to these, how and when would you do it and how much?
Adding chopped up bacon on top of these would make these even more enticing.
I would add them to the filling mixture and stir together.
3-4 for slices of bacon chopped up would be great!
Don’t miss me making these caramelized onion, mushroom, apple, and gruyere bites in the video below!
More appetizer/snack ideas:
- Lemon Ranch Oyster Crackers
- Honey Mustard and Onion Pretzels
- Grandma’s Christmas Chex Mix
- Fiesty Chicken Bites
- Creme Fraiche Wings
Caramelized Onion, Mushroom, Apple & Gruyere Bites
Servings are adjustable but please note that results, timing, and cookware may vary when adjusting servings.
- 2 tbsp vegetable oil
- 1 large onion, thinly sliced
- 4 oz baby bella mushrooms, sliced
- 2 tbsp unsalted butter
- 1 1/2 granny smith apples, cubed into 1/2-inch cubes
- 1 tsp granulated sugar
- 1 1/2 oz grated gruyere cheese
- 2 tbsp chives, minced
- 1/2 tsp dried thyme
- 1: 1 pound package 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!