How To make Smoky Mushroom Tart

Caramelized Onion Tart with Figs & Blue Cheese

When it's the holiday party season, having easy appetizer items is the best! This caramelized onion tart with figs and blue cheese is a nice balance of sweet and tangy!

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INGREDIENTS
- 4 tablespoons butter
- 2 pounds yellow onion (about 2-3 large onions)
- 2 tablespoons balsamic vinegar
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 6 ounces dried figs, sliced into pieces
- 1 package puff pastry (2 sheets)
- 2 tablespoons Dijon mustard
- 3 tablespoons fig preserves
- 6 ounces blue cheese

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INSTRUCTIONS

TO PREPARE THE CARAMELIZED ONIONS
Melt the butter in a 12-inch skillet over medium-low heat.

Cut the ends off the onions and slice in half, end to end. Slice each half thinly to approximately 1/8 inch thick.

Add the onions to the melted butter and continue to cook over medium-low to low heat. Heating too high will brown or burn the onions without caramelizing. Slowly cook the onions, stirring occasionally until they begin to soften and brown. Continue to cook until the onions are evenly light brown and just begin to stick on the skillet, 15-20 minutes.

Remove from heat and add the vinegar, salt and pepper.

Cool and chill until ready to assemble. Or cool to room temperature and assemble.

TO PREPARE TART
Preheat oven to 400 degrees.

Thaw the puff pastry overnight in the refrigerator. Working with one sheet at a time, roll out on a floured surface to 11 x 13 inches. Place pastry on a parchment-lined baking sheet.

With a sharp knife, make a line around the perimeter of the pastry 1/2 inch in from the edge, making sure not to cut through the pastry.

Stir together the Dijon mustard and fig preserves. Brush half of the mixture on one sheet of pastry.

Sprinkle half of the prepared onions over the pastry followed by half of the sliced figs.

Finish by crumbling half of the blue cheese evenly over the top.

Bake in the preheated oven until the cheese is melted and the pastry is puffed, 20 minutes.

Remove from oven and cool 5 minutes. Slice into pieces and serve.

EASY TO MAKE CREAMY MUSHROOM AND CHEESE TART (QUICHE) RECIPE | INTHEKITCHENWITHELISA

The recipe for this Easy to Make Creamy Mushroom and Cheese Tart (Quiche) is available here

Hi darlings, I am loving these savory tarts lately. They are so easy to make and great for meal prep as you can re-heat them and they will taste really delicious. Since the previous recipes were not suitable for vegetarians, I decided to make a delicious version for vegetarians and I hope you will also like this easy to make creamy mushroom and cheese tart (quiche) recipe???? Below you can also find the other two savory tart recipes that I mentioned earlier. Happy Baking lovelys!????



EASY TO MAKE CREAMY BACON AND CHEESE TART (QUICHE) RECIPE | INTHEKITCHENWITHELISA

FINNISH SMOKED SALMON FISH TART (KALAPIIRAKKA) RECIPE - EASY TO MAKE | INTHEKITCHENWITHELISA




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Mushroom and Goat’s Cheese Tart

Home made Mushroom & Goats Cheese Tart

The Biggest Mistakes Everyone Makes When Cooking Mushrooms

Mushrooms may not be everyone’s cup of tea, but mushroom lovers know that there are abundant culinary possibilities when mushrooms are around in your kitchen. You can put them in soups, curries, stews, and even deep-fried or sauté dishes. Mushroom dishes like sheet pan garlic butter mushrooms, white mushroom pizza, garlic mushroom quinoa, and wild rice and mushroom soup are to die for.

Of course, when it comes to making great mushroom dishes, it’s all in the preparation. To make your mushroom culinary experience a joyous occasion, take a look at these mistakes you need to avoid when cooking mushrooms.

#Mushrooms #Mistakes #Cooking

Read Full Article:

How to Be Un-Choppable: Salmon and Herb Puff Pastry Tart with Samantha Seneviratne | Food Network

Samantha demystifies perfectly baked puff pastry by making a savory tart with smoked salmon and herbs. This dish is truly #UnChoppable!
Don't miss an all-new #Chopped, Tuesdays at 9|8c!
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Smoked Salmon and Herb Puff Pastry Tart
RECIPE COURTESY OF UN-CHOPPABLE
Level: Easy
Total: 1 hr 15 min (includes cooling time)
Active: 15 min
Yield: 4 to 6 servings

Ingredients

All-purpose flour, for dusting
1 sheet frozen puff pastry (half of a 17-ounce package), thawed
One 8-ounce package cream cheese, at room temperature
2/3 cup plain full-fat Greek yogurt
Finely grated zest of 1 lemon plus 2 tablespoons juice
Kosher salt and freshly ground black pepper
2 tablespoons drained capers, chopped
2 tablespoons chopped fresh dill, plus 1 tablespoon fronds for serving
3 tablespoons chopped fresh chives
1 Persian cucumber, thinly sliced
8 ounces thinly sliced smoked salmon

Directions

Preheat the oven to 425 degrees F with a rack in the center. Line a baking sheet with parchment.

Lightly flour a work surface and gently unfold the puff pastry dough. Using a rolling pin, roll out the dough into a 10-by-12-inch rectangle. Score a 1-inch border along all four sides with a sharp knife then prick the area inside the border all over with a fork. This allows steam to release and a rim to rise around the tart.

Transfer the puff pastry to the prepared baking sheet and bake, rotating the pan halfway through, until golden brown and puffy, about 18 minutes total. Remove the pastry from the baking sheet and allow it to cool on a cutting board or wire rack for 10 minutes. (see Cook's Note)

While the pastry is baking, whip the cream cheese, yogurt, lemon juice, 1/4 teaspoon salt and several grinds of black pepper in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Fold in the capers, lemon zest, 2 tablespoons chopped dill and 2 tablespoons chopped chives and set aside.

Just before serving, evenly spread the cream cheese filling over the baked pastry with an offset spatula, leaving the 1-inch border exposed. Arrange the smoked salmon and cucumber on top and sprinkle the tart with the dill fronds, remaining 1 tablespoon chives and some black pepper.

Cook’s Note

The puff pastry can be baked up to 1 day in advance. Store in an airtight container to keep it crisp.

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How to Be Un-Choppable: Salmon and Herb Puff Pastry Tart with Samantha Seneviratne | Food Network

Easy Puff Pastry Tart (mushroom and bacon)

In today's recipe we show you how to make a Puff Pastry Tart. We hope you give it a try. Remember you can change the topping to anything you like.