Mushroom Tarts with Onions and Walnuts

Name: Mushroom Tarts with Onions and Walnuts
Yield: Makes 4 tarts
Cuisine: British
Ingredients: About 1 pound porcini or shiitake mushrooms, stems removed and discarded or reserved for stock (you can use the stems from fresh porcini, if you have them); ¼ teaspoon freshly ground black pepper; Four 6-inch rounds refrigerated Puff Pastry; or use commercial refrigerated puff pastry or 6 sheets phyllo dough; 1 tablespoon butter or extra virgin olive oil (5 tablespoons if you’re using phyllo dough); ½ cup walnuts; 1 teaspoon minced garlic; 2 tablespoons canola, grapeseed, or other neutral-flavored oil; 1 large onion, sliced; Salt

Preparation info

Makes
4
tarts

Difficulty
Medium

Appears in

Jean-Georges

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

About

This joint collaboration between Jean-Georges and the talented Didier Virot, chef de cuisine at Restaurant Jean Georges, was originally served at JoJo; it has been a smash hit there and at Jean Georges. It’s great with shiitakes but even better, of course, with fresh porcini, if you can find (and afford!) them.

Serve with some mixed greens dressed with

Ingredients

Europe
United Kingdom
Starter
Pie
Vegetarian

Ingredients

Method