By Jayna Marcelin
CSMS Magazine
If you haven’t tried this recipe, please do so. You won’t regret it. There is something unique about it.
8 servings
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1 pound mixed mushrooms, such as cremini, shiitake and oyster
1 teaspoon thyme leaves, coarsely chopped
Kosher salt and freshly ground pepper
All-purpose flour for dusting
One 14-ounce package frozen puff pastry thawed
1 small red onion, halved and thinly sliced
¼ pound Gorgonzola cheese, crumbled
Preheat the oven to 400 degrees. In a large skillet, heat 2 tablespoons of the olive oil. Add the mushrooms and cook over moderately high heat, stirring occasionally, until golden around the edges, about 8 minutes. Stir in the thyme. Remove from the heat and season with salt and pepper.
On a lightly floured work surfaced, roll out the puffy pastry 1/8 inch thick. Using a 4 ½ inches round biscuit cutter, stamp out 8 rounds. Transfer the pastry rounds to a large baking sheet. Prick them all over with a fork and freeze for 10 minutes.
In a small bowl, toss the onion with the remaining 2 teaspoons of olive oil. Sprinkle the Gorgonzola over the pastry rounds. Top with the sautéed mushroom and the onion and the season with the pepper. Bake the tartlets for about 20 minutes or until bottoms and edges are browned. Serve hot or warm.
Note: Jayna Marcelin lives and works in Suburban Jacksonville. She is a nutritionist. She may be reached at publisher@csmsmagazine.org
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