Caramelized Onion and Mushroom Tart

on puff pastry

First thing’s first, before I get into recipes and vacations and all of that. If you haven’t already, please attend a town hall hosted by your local representatives while they’re out on recess. You can find out where they are being held here. This is especially important in areas with representatives who are not doing their jobs and questioning the constant insanity that President Trump and his team continue to push forward. Demand that your representatives listen to you. There are great lists of resources here to help you do everything from ask a question to organize your own town hall if your rep isn’t going to be holding one. I’m going to again encourage you to also give Pod Save America a listen if you need inspiration. Katie Couric was a guest this week, and it was both incredibly informative and also just plain refreshing to hear a well-respected journalist talk honestly and bluntly about the current state of our government. People are still being held up at borders, the government is rolling out a ridiculous program to deport good, hardworking members of our society, and people are in danger of losing their healthcare. If you want to feel really awful this morning, check out this article (with photos!) of people trying to actually leave the United States to seek asylum in Canada, only to have their family literally torn apart by border agents. I’m really hopeful that this week’s protests and town halls can make a huge difference. Keep writing, keep calling, don’t become complacent. Continue to have tough conversations with friends and family. It’s only been one month of this administration. If anyone is doing something that they want me to post about, too, please email me on sydney [at] crepesofwrath [dot] net and I’ll post it here. It’s not much, but it’s something. Keep it up, guys!

caramelized onion and mushroom tart

Wading through St. Edward’s Park in Austin last week.

After you’ve done your political activism for the day, I encourage you to sit back, relax, and take care of yourself. Maybe have some friends over this weekend, and over discussing the current political climate that we’re all living in (and how we can fix it), perhaps you could bust out some of these tarts? They’re incredibly easy to make, but they look super fancy because they’re made with puff pastry, which I actually hadn’t ever used before this. I had a package of it in my freezer for months, thinking I’d use it to make all kinds of tasty finger foods, but it wasn’t until New Year’s Eve that I decided to make these (wow, I’m really behind on posts). It’s always nice to have something vegetarian to offer to your friends, and while they are made with buttery pastry, the result is a light, crispy appetizer perfect for popping in your mouth and not having to worry about crumbs falling all over the place. You can use pretty much anything here–maybe use mozzarella cheese and add some olives, or sprinkle chives over everything to make it extra gourmet. You could add sausage or peppers or even just keep it simple with onions and cheese. The world of puff pastry is your ready-to-bake oyster. I made these earlier in the day on NYE, then popped them in the oven quickly to warm up before people came over. They were all gone by the end of the night, thankfully, or else I would have had to eat them all myself.

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Kramer and I took a quick trip to Austin last week to eat and be outside (and work). It was lovely! You can see more on my Instagram, if you’re so inclined.

caramelized onion and mushroom tart
It was good to remember what the sun felt light for a minute.

caramelized onion and mushroom tart
Our friends Lily and Joel drove out from Houston to hang out for the day, which made the trip especially awesome.

caramelized onion and mushroom tart
Kramer and Joel used to live next door to each other as kids, and he even DJ’d our wedding! Look at the lovebirds now.

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Your ingredients. I didn’t have two large onions, so I improvised.

caramelized onion and mushroom tart
Caramelizing onions sometimes feels like it takes forever, but it’s worth the wait!

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Add dollops of your onion mixture to these bad boys and bake.

caramelized onion and mushroom tart
Cooled. That’s it!

caramelized onion and mushroom tart
These couldn’t be easier or tastier.

caramelized onion and mushroom tart
Look at that.

caramelized onion and mushroom tart
Those layers, though.

caramelized onion and mushroom tart

Caramelized Onion and Mushroom Tart
Prep time: 
Cook time: 
Total time: 
Serves: 35 squares
A super simple puff pastry tart made with meaty mushrooms, caramelized onions, and plenty of garlic.
  • 8 ounces white mushrooms, washed, dried, and sliced
  • 6 tablespoons unsalted butter, divided
  • 2 large onions, peeled, halved, and thinly sliced
  • 2-3 sprigs fresh thyme, leaves only
  • 2 teaspoons granulated sugar
  • 3 cloves garlic, finely minced
  • ½ teaspoon salt, plus more to taste
  • a few grinds fresh black pepper
  • 1 cup grated cheese (I used Comté, but really anything mild would work here, even cheddar or mozzarella - just don't used Parmesan as it will be too salty)
  • 1 package frozen puff pastry, thawed
  • 1 egg, beaten
  1. Preheat your oven to 400 degrees F and line two baking sheets with parchment paper. Set aside.
  2. In a large, heavy-bottomed skillet, add in 2 tablespoons of butter and your mushrooms. Cook for 8-10 minutes, over medium heat, until softened. Remove from the pan and set aside.
  3. Heat the remaining 4 tablespoons of butter in the pan with the sliced onions. Cook for 15 minutes over medium-high heat, stirring often, until caramelized and slightly browned. Add in the thyme and sugar and stir to combine. Add in the garlic and stir for 1 or 2 minutes, until fragrant, then add in the mushrooms, salt, and pepper. Stir, then remove from the heat. Set aside.
  4. Roll out the puff pastry and slice them into 2-inch squares (I used a ruler to do this to make sure they were all even). Place the squares on your baking sheets and brush the beaten egg lightly onto each square.
  5. Stir the cheese into your slightly cooled onion mixture, then place a dollop on top of each square. Bake for 25 minutes or so, until puffed up, crispy, and bubbling. When they're ready, remove them from the oven and place each square on a cooling rack, so that they're not just sitting in a puddling of grease. These can be made ahead of time and warmed again in the oven later when you're ready to serve.


11 Responses

  1. Aenea says:

    I just wanted to point out a great app to help donate to great causes (at no cost to you!) The Donate a Photo app is run by Johnson and Johnson, and for each photo you donate (1 per day), J&J will donate $1 to a charity. There’s always 8-12 different causes on the list that rotate, currently there’s ones such as Save the Children, Operation Smile, American Diabetes Association, and the International Myeloma Foundation. It’s a great way to give back every day for free, and they just passed the 2 million donation mark!

  2. Amerikim2 says:

    I don’t want an activist’s article on a recipe blog. I’m removing my subscription.

  3. Great Post! I support your cause and we should stand together. Beautiful photos and the tart sounds delicious!!

  4. Samatha says:


    I love your blog and your food. What great recipes.

    But you’re an idiot. You advocate for people who break the laws of the country you “say” that you’re loyal to.

    If you don’t like it here, take your husband and move to Canada. I know you support a socialist society which has worked out so well for Venezuela. So maybe you’d like to move there. You’d probably be killed from street violence within the first year.

    Otherwise you should get cancer and die. You’d be doing the world a favor.


    • CH says:

      Wow. I am horrified by this comment. I don’t usually comment anywhere, ever, but this comment really startled me and I couldn’t just close my browser and ignore it. Politics are a polarizing subject, more now than ever, but wishing cancer and death on someone because they disagree with you politically? I can’t even…

      So I wanted to just say I’m so sorry to Sydney. Even though we’re conditioned to become desensitized in this digital age and told to brush off comments that call our death a favor to the world, I’m sure it still stung. And I’m sure that comment hurt in some way. So I’m sorry. Please know that even though some stranger felt that it was necessary to leave such a brazenly hurtful comment, there’s another stranger who apologizes on their behalf and hopes you have a lovely day in spite of it. There’s never a good reason to be a bully.

      The tarts look divine and I can’t wait to try them.

  5. 2pots2cook says:

    Love it. You are great ! Thank you !

  6. Samantha says:


    After having a few (too many) drinks, I posted a very mean-spirited comment to your blog on Friday. Despite my complete disagreement with your politics, it was uncalled for and I apologize.


  7. Rachael says:

    This looks delicious! Any time I have to spend a good chunk of time at the stove for something like caramelizing onions, I turn on a podcast to catch up with. :) I am going to aim to whip this up in the next week or so. Would you recommend something like Gruyere to be used as well?

  8. Bre says:

    Could you possibly cook the onions a day before?

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