Caramelized Onion, Wild Mushroom and Gruyere Tartlettes

Caramelized Onion, Wild Mushroom and Gruyere Tartlettes
  • Difficulty:

  • Prep Time:

  • Total Time:

  • Servings:

    15 - 20


These buttery bites will be a hit at your holiday party and are perfect partners for your favorite sparkling wine!


  • 4 oz Pancetta, about 16 slices
  • 2 medium Yellow Onions, julienned
  • 6 oz Wild Mushrooms, such as oyster mushrooms, chanterelles, or criminis, sliced thin
  • ½ tsp Sea Salt
  • ¼ tsp Fresh Ground Black Pepper
  • 1 tbsp Balsamic Vinegar
  • 1 tbsp Fresh Thyme Leaves, or 1½ tsp.dried thyme
  • 14 oz Puff Pastry
  • 6 oz Gruyere Cheese, grated


  1. Preheat oven to 400°F. Add the pancetta to a large cast iron pan or heavy skillet and place over medium heat. Cook pancetta until golden and until the fat has rendered out. Add the onions, salt and pepper and cook to caramelize, about 15-20 minutes. Deglaze the pan with the balsamic vinegar and then add the sliced mushrooms and thyme leaves. Sauté until mushrooms are tender. Allow to cool while you roll out the pastry.
  2. Roll out a puff pastry sheet on a lightly floured board to 14”x12” and cut into 2”x2” squares, to make 42 pastry squares. Prick the center of each square a few times with the tines of a fork. Top each with about 1-1½ teaspoon of the mushroom filling.
  3. Sprinkle each tartlette with about 2 teaspoons Gruyere cheese and bake until golden, about 20-25 minutes. Serve warm or at room temperature. Refrigerate leftovers.
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