French Onion Tartlets

Ingredients

• 3 tbsp butter, divided
• 2 onions, halved and thinly sliced
• 1/2 tsp salt
• 1/4 tsp Pennsylvania Pepper
• 1/4 cup Java Momma Brazil Medium Coffee
• 1/4 cup beef stock
• 6 oz baby bella mushrooms, diced
• 2 cloves garlic, crushed
• 1 tbsp Tuscan Spice Blend
• 1 (14–15 oz) rolled pie crust package
• 1 3/4 cups grated Gruyere cheese
• 1 egg, whisked (for egg wash)

Directions

1. In a large skillet over medium-high heat, melt 1½ tbsp butter. Add onions, salt, and Pennsylvania Pepper. Reduce heat to medium and cook, stirring often, until deeply caramelized (about 15 minutes).
2. Pour in the brewed coffee and let it bubble briefly, then add beef stock. Simmer until mostly absorbed. Transfer onions to a bowl to cool.
3. In the same skillet, melt remaining butter over medium-high heat. Add mushrooms, a pinch of salt and pepper, and sauté until golden. Stir in garlic and Tuscan Spice Blend until aromatic. Transfer to a paper towel-lined plate to cool.
4. Once both mixtures are cool, combine them in a bowl.
5. Preheat oven to 400°F. Unroll pie crusts on a floured surface. Cut 3.5-inch circles (reroll scraps as needed) to make 12 rounds. Press into greased muffin tin wells and prick centers lightly with a fork.
6. Sprinkle a little Gruyere in each cup, then spoon in onion-mushroom mixture. Top with remaining cheese and brush edges with egg wash.
7. Bake 10–12 minutes or until crust is deep golden brown. Cool slightly before removing. Serve warm or room temperature.

Tips & Tidbits

• Make ahead: Prep onions and mushrooms a day ahead — they’ll be ready to fill and bake.
• Cheese swaps: Try provolone, Edam, or Asiago if you’re out of Gruyere.
• Reheating: Freeze up to a week ahead; reheat at 325°F for 5 minutes to serve fresh.