Caramelized Onion Mushroom And Gruyere Tartlets Savory Bites

Instructions:

1. Make the Dough: Combine flour and salt in a food processor. Add cold butter and pulse until mixture resembles coarse crumbs. Gradually add ice water, pulsing until dough just comes together. Wrap in plastic wrap and chill for at least 15 minutes.
2. Caramelize the Onions: Heat olive oil in a large skillet over medium-low heat. Add sliced onions, salt, and pepper. Cook, stirring occasionally, until onions are deeply golden brown and softened (about 30-40 minutes). Stir in balsamic vinegar during the last few minutes. Remove from heat and set aside.
3. Prepare the Mushroom Filling: Heat olive oil in a skillet over medium heat. Add sliced mushrooms and cook until softened and browned, about 8-10 minutes. Add minced garlic and dried thyme; cook for 1 minute more. Season with salt and pepper. Remove from heat and set aside.
4. Assemble the Tartlets: Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Use a cookie cutter or knife to cut out 4-inch circles (or larger, depending on your muffin tin size).
5. Fill the Tartlets: Gently press each dough circle into a muffin tin cup. Sprinkle a layer of shredded Gruyere cheese into the bottom of each tartlet. Top with a spoonful of caramelized onions, followed by a spoonful of the mushroom mixture. Add more Gruyere.
6. Bake the Tartlets: Brush the edges of the tartlets with beaten egg wash. Bake for 25-30 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
7. Cool and Serve: Let the tartlets cool slightly in the muffin tin before transferring them to a wire rack to cool completely (or serve warm). Garnish with fresh thyme sprigs, if desired.