Mushroom and Gruyere Tarts
Elegant, delicious, and quick! These tarts are perfect for a party, an appetizer, or simply a little self indulgence.
Prepared with
Ingredients
- 2 tablespoons extra-virgin olive oil, divided
- 1 small white onion, sliced
- 5 oz shiitake mushrooms, sliced
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup dry white wine
- 1 sheet puff pastry, thawed
- 1 cup shredded Gruyère cheese
- 1 tablespoon thinly sliced fresh chives
Instructions
Step 1
Select SEAR/SAUTÉ and set to HIGH. Select START/STOP to begin. Allow the pot to preheat for 5 minutes.
Step 2
Combine 1 tablespoon of oil, the onion, and the mushrooms in the pot. Cook, stirring occasionally, for 5 minutes, or until the vegetables are brown and tender. Season with the salt and black pepper, then add the wine and cook until it has evaporated, about 2 minutes. Transfer the vegetables to a bowl and set aside.
Step 3
Unfold the puff pastry and cut it into 4 squares. Using a fork, pierce the dough and brush both sides with the remaining 1 tablespoon of oil.
Step 4
Evenly divide half the cheese among the puff pastry squares, leaving a 1/2-inch border around the edges. Divide the mushroom and onion mixture among the pastry squares, then divide the remaining cheese among them.
Step 5
Place the COOK & CRISP Basket in the pot. Close the Crisping Lid. Preheat the unit by selecting AIR CRISP, setting the temperature to 400°F, and setting the time to 5 minutes.
Step 6
Once preheated, place tart in the COOK & CRISP Basket.
Step 7
Close the Crisping Lid. Select AIR CRISP, set the temperature to 360°F, and set the time to 6 minutes. Select START/STOP to begin
Step 8
After 6 minutes, check for your desired browning. Remove the tart from the basket and transfer to a plate.
Step 9
Repeat steps 6 through 8 with the remaining tarts.
Step 10
Serve garnished with the chives.