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1
Heat a non-stick pan over medium heat.
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2
Add the vegetable oil and then the diced onions.
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3
Season with salt and let these cook until golden brown and caramelized.
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4
This will take about 20 minutes.
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5
Once the onions are nice and golden, remove from the pan and place in a bowl.
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6
Set aside.
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7
Into the same pan, add half of the butter.
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8
Let the butter melt and then add the mushrooms.
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9
Saute for about 5 minutes, or until the mushrooms are tender, or have reached your desired texture.
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10
Mushrooms release a lot of moisture, so let this evaporate.
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11
Then add the minced garlic and dried thyme and saute for another minute.
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12
Add the white wine, scraping up any mushrooms bits that have stuck to the bottom of the pan.
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13
Cook until all the liquid has evaporated.
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14
Taste and season with a pinch salt, if necessary!
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15
Remove these from the pan and place them with the onions.
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16
Again, in the same pan, heat the remaining half of the butter.
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17
Let this melt, and add apples and a touch of sugar.
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18
Stir to combine.
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19
Cook the chopped apple for about 8 10 minutes, or until the apples start to caramelize and are soft.
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20
Once soft, place them in the same bowl as the mushrooms and onion.
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21
Then stir in the shredded Gruyere and goat cheese.
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22
Taste and re-season with salt if needed!
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23
Now, preheat the oven to 350 F and line a baking sheet with a silicone mat.
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24
Remove the store bought mini pastry tart shells and fill each with the onion, mushroom, apple and cheese mixture.
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25
Bake these for 5 10 minutes, or until the mixture is hot!
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26
Remove from oven.
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27
Top with minced fresh chives and serve immediately!
