For those of you celebrating, I hope you had a beautiful Christmas filled with joy and happiness! Anyone in a food coma? 😉
The first time I made these tartelettes was a few years ago for my birthday. Yes, I even cook for my own birthday, but only because I want to 🙂 Every occasion is a good excuse to prepare a feast in my book! As you know, I like to cook easy and simple recipes for our everyday life but I also simply love to spend a whole day cooking and baking for a special occasion like a birthday, an anniversary, Christmas, Easter or a romantic date with my sweet boyfriend. Call me crazy but one of the things I like best about these meals – beside actually cooking and baking – is the planning! I think it’s what makes a successful and stress-free dinner party. I love spending hours (well, ok, maybe not hours…) elaborating the menu and finding perfect recipes that match my guests taste, my budget and the occasion. Then comes the time to actually start planning: which recipes can I make ahead? what ingredients do I need to buy at the last minute? in what order should I start cooking the dishes? Asking yourself these simple questions before actually starting to cook can make a world of difference. It doesn’t have to be complicated and at the end, your guests will be all ooh and aah and you’ll be one happy gal/guy!
I can’t recall precisely what was on the menu this day but I know I served these yummy tartelettes as an appetizer, the main was some fish and the dessert was a raspberry Charlotte. I served them again for Christmas Eve this year and it was a success! Don’t let their elegant and complicated look fool you, these tartelettes are quite easy to make. They do require a little time, mostly because of the caramelized onions but you can prepare everything ahead. If you do, DO NOT assemble them before you’re ready to eat or the pastry will get all soggy. Prepare the onions, the mushrooms and the puff pastry and store them separately in airtight containers.
Recipe adapted from L'Atelier des Chefs
Cal: 256 - Protein: 8.6g - Fat: 15g - Carbs: 22.7g - Fiber: 2.5g - Sugar: 6.3g
WW Old Points: 6 pts - Old Points: 7 pts
- 3 large onions, sliced (I used a food processor to slice them, it's much quicker!)
- 1 tbsp olive oil
- a pinch of salt
- 2 tbsp balsamic vinegar
- 1 sheet frozen puff pastry, thawed
- 10 oz mushroom, sliced
- 4 thin prosciutto slices
- Start by making the caramelized onions. While they're cooking, prepare the mushrooms and the puff pastry tartelettes. Put together just before serving.
- First up: the caramelized onions. Heat olive oil in a non-stick skillet (preferably with a thick bottom) over medium heat. When hot, add onions and stir to coat them with oil. After one minute, add a pinch of salt. Reduce to low heat and cook onions for about 20 minutes. You have to be patient! Do not turn the heat up to speed up the process, you'd only end up with burned onions. Instead you want sweet, super tender onions that will melt in your mouth. Add balsamic vinegar and cook for another 5 minutes. Remove from the skillet and set aside.
- While onions are cooking, prepare mushrooms and puff pastry tartelettes. Preheat oven to 400F. Line a baking sheet with parchment paper.
- Cook mushrooms over medium heat for about 5 minutes. You want them to stay firm and not be mushy. Drain as much liquid as possible and set aside.
- Transfer puff pastry on lined baking sheet. Using a glass or a bowl and a sharp knife, cut out the puff pastry into four 5-inch circles. Cover with parchment paper and top with another baking sheet. This will prevent the tartelettes from rising too much while baking.
- Bake for at least 15 minutes or until golden brown (this took me 23 minutes but be sure to check after 15 minutes because timing varies greatly with the equipment you're using).
- When you are ready to serve them, prepare the tartelettes. On each tartelettes, arrange 1/3 cup caramelized onion, then 1/4 cup mushroom and top with a prosciutto slice. Pop a few minutes in the oven if the toppings are cold and serve.
You can prepare these tartelettes ahead. If you do, DO NOT assemble them before you're ready to eat or the pastry will get all soggy. Prepare the onions, the mushrooms and the puff pastry and store them separately in airtight containers.
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