3/4 cup walnuts
1 frozen puff pastry sheet (from a 17 1/4-oz package), thawed and chilled
4 Tablespoons unsalted butter
2 large onions, thinly sliced
1 teaspoon kosher salt + 1 teaspoon
1 ounces dried porcini mushrooms, soaked for 15 minutes in boiling water
1 Tablespoon extra-virgin olive oil
1/2 pound medium-sized cremini mushrooms, trimmed and sliced
2 Tablespoons Sherry
1/8 teaspoon freshly ground black pepper
1/2 cup Fontina, grated
Extra-virgin olive oil, for brushing
Preheat oven to 350°F.
Walnuts: On a sheet pan, bake the walnuts until lightly browned, about 8 minutes. Let cool and coarsely chop.
Puff Pastry: Unfold the puff pastry. Roll out pastry to 1/8-inch thickness. Using a small circle pastry cutter, cut out 24 rounds. Transfer the rounds to the parchment-lined sheet pan and prick with a fork. Cover with another sheet of parchment paper and set a baking sheet on top. Bake the pastry for about 20 minutes, or until it is cooked and browned; remove the pastry from the oven. Increase the oven temperature to 400°F.
Filling: Meanwhile, melt the butter in a large sauté pan. Add the onions and cook, stirring, over moderately high heat for 4 minutes; reduce heat to medium and continue to cook, stirring often until soft and golden, about 20 minutes; let cool. Transfer onions to a food processor. Coarsely puree the onions, walnuts and 1 teaspoon of salt. Set aside.
Mushroom: Drain the soaking porcini mushrooms and roughly chop. Set aside. Heat 1 Tablespoon olive oil in a sauté pan. Add the sliced cremini mushrooms and sauté until tender, about 10 minutes. Add the Sherry, scraping the bottom of the pan to incorporate the brown caramelized bits left from the mushrooms. Add the chopped porcinis, the remaining 1 teaspoon of salt and black pepper, sauté for 2 minutes. Transfer to a bowl and let mixture cool slightly. Once cool to the touch, add the grated Fontina cheese.
Assembly: Brush pastry circles with olive oil. Spread the pastry rounds with the onion puree and sprinkle with mushrooms. Bake for 10 minutes or until hot and cheese is melted.
To Serve: Garnish with snipped chives and serve.
Recipe created by Parties That Cook®
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