Puff pastry slices with caramelized onions, mushrooms and feta


For an appetizer or a Christmas brunch I recommend these crispy and delicious puff pastry slieces filled with caramelized onions and mushrooms. Their flavor enriched with the sweetness of apple vinegar goes perfectly with the salty feta cheese.

Puff pastry slices with caramelized onions, mushrooms and feta
Preparation time
Cooking time


For 8 Serving(s)


  • 2 tbsp olive oil
  • 1 round sheet of puff pastry
  • 2 medium onions
  • 200 g champignon mushrooms
  • 1 garlic clove
  • 3 sage leaves (fresh)
  • 2 tbsp apple cider vinegar
  • salt and pepper to taste
  • 80 g feta cheese
  • italian parsley to taste

Puff pastry slices with caramelized onions, mushrooms and feta Directions

  1. Roll out the pastry on a baking sheet lined with parchment paper and divide it into pizza slices creating 8 similar triangles. With a sharp knife drawn an edge about half a centimeter wide (don't cut too deep). Create some space between the slieces and set aside.
  2. In a skillet heat 2 tablespoons of olive oil and add the chopped onions. Cook the onions until they begin to caramelize for about 20 minutes over medium - low heat, stirring the onions occasionally.

    tartine cipolle 03
  3. Add the finely chopped garlic and chopped fresh sage and cook for another 2 minutes.
  4. Add the mushrooms (previously cut into small pieces), 2 pinches of salt and a pinch of pepper. Stir and cook over medium - high heat until the mushrooms are cooked through and have lost of some of their moisture (about 5 minutes).

    tartine cipolle 02
  5. Turn off the heat. Add 2 tablespoons of apple cider vinegar and stir to incorporate. Now divide the stuffing evenly in the middle of each puff pastry slice and add some crumbled feta.

    tartine cipolle 01
  6. Bake in preheated oven at 200° C for 15 - 20 minutes or until the pastry is golden brown. Take out from the oven, garnish with fresh parsley and serve the slices both hot and cold.

    tartine cipolle 05

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Nutrition facts

Per Serving


Thursday, 22 December 2016
That is a great idea To cut it like that. I'm sure the taste is also great. ? - Emily

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