Elevate your holiday celebrations with these festive and delicious chévre and mushroom mini tarts. Although the real stars of the dish are the chévre and shiitake mushrooms, a key ingredient that enhances the flavor are caramelized onions, so you definitely don’t want to skip out on that.
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Preheat your oven to 400°F. Heat olive oil in a large skillet over medium heat. Saute the onion for 2 minutes until slightly reduced, then add in brown sugar and molasses and continue to saute until the onion slices have reduced and are caramelized and sticky. Remove the onions from the pan and set aside.
Using the same pan, add butter, then add in mushrooms, salt, pepper and thyme leaves and saute until cooked and slightly reduced, about 5-7 minutes.
Line a baking tray with parchment paper. Slice your puff pastry sheet into 9 squares, and place each square on the lined baking tray.
Layer each puff pastry square with cooked onions, chévre and mushrooms. Brush the edges of each square with an egg wash.
Bake in the oven for 15 minutes until the edges are puffed and lightly browned. Top with fresh thyme leaves and serve.