Why You’ll Love This Recipe

I enjoy this recipe because it layers rich flavors and textures: buttery onions, savory mushrooms, flaky pastry, and soft eggs. I also love that many of the components can be prepared ahead of time, making it easy to assemble an impressive breakfast or brunch dish with minimal morning effort.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

for the caramelized onions
3-4 large onions
1 teaspoon salt
1 teaspoon sugar
3-4 tablespoons butter
3-4 tablespoons vegetable oil

for the chanterelles
2 tablespoons unsalted butter
1/4 teaspoon salt
1/4 teaspoon pepper
3 teaspoons fresh thyme leaves, divided
1/2 pounds fresh chanterelle mushrooms

for the tarts
1 sheet frozen puff pastry, thawed
4 large eggs
1/4 teaspoon salt
1/4 teaspoon pepper
parsley leaves, for garnish

Directions

1. I start by making the caramelized onions. I slice the onions into thin half rings. For each onion, I heat 1 teaspoon oil and 1 teaspoon butter in a heavy-bottomed pan over medium heat. Once the butter melts, I add the onions, salt, and sugar. I reduce the heat to medium-low and cook for 30–40 minutes, stirring occasionally, until deep golden brown. I let them cool to room temperature and measure out about 1 1/2 cups for the recipe.

2. For the mushrooms, I melt the butter in a medium frying pan over medium-high heat. I add the chanterelles and sauté until they release their moisture, about 5 minutes. I season with salt, pepper, and thyme, then transfer them to a paper towel–lined plate to drain.

3. I heat the oven to 400 degrees F and line a baking sheet with parchment. I roll out the puff pastry into a 5 1/2-by-20-inch rectangle about 1/4 inch thick. I trim the edges and cut the pastry into four rectangles. I place them on the baking sheet and fold the edges inward to form a raised crust. I prick the centers with a fork and spread about 1 tablespoon of caramelized onions onto each.

4. I bake the pastry for about 12 minutes, until puffed, crisp, and golden. After cooling slightly, I gently press the center to create a well for the egg.

5. I crack each egg into a small bowl, then slide it into the prepared pastry shell. I divide the chanterelles among the four tarts and lightly season with salt.

6. I bake again for about 6 minutes, or until the egg whites are set and the yolks are almost set. I garnish with parsley leaves and serve immediately.

Servings and Timing

Servings: 4
Prep Time: 45 minutes
Cook Time: 18 minutes
Total Time: About 1 hour

Variations

• I sometimes add grated Gruyère or Parmesan to the pastry before the onions.

• I use rosemary instead of thyme when I want a woodier flavor.

• I top the baked tarts with arugula tossed in lemon juice for brightness.

• I swap chanterelles for cremini or oyster mushrooms when chanterelles aren’t available.

• I add a pinch of red pepper flakes for gentle heat.

Storage/Reheating

I store leftover tarts in the refrigerator for up to 2 days. To reheat, I warm them in a 300-degree F oven until hot and crisp—usually 10–12 minutes. I avoid microwaving since it softens the pastry.

FAQs

Can I make the caramelized onions ahead of time?

Yes, I often prepare them up to 3 days in advance and refrigerate them.

Can I use other mushrooms?

Absolutely—any sautéing mushroom works well.

Can I prepare the puff pastry shells in advance?

Yes, I bake the shells earlier in the day and fill them just before serving.

How do I avoid overcooking the eggs?

I check them frequently during the second bake, pulling them out as soon as the whites set.

Can I add cheese to the tarts?

Yes, Gruyère, fontina, or Parmesan melt beautifully.

Will frozen puff pastry work?

Yes, thawed frozen puff pastry is perfect for this recipe.

Can I make these without eggs?

I skip the eggs and add extra mushrooms and onions for a savory tart.

What if my mushrooms release too much liquid?

I simply cook them a bit longer until the moisture evaporates.

Can I use dried thyme instead of fresh?

Yes, I use about a third of the amount since dried herbs are more concentrated.

Can I freeze the finished tarts?

I freeze baked, unfilled pastry shells, but not the completed tarts since eggs don’t freeze well.

Conclusion

I love making these Chanterelle + Caramelized Onion Breakfast Tarts because they combine elegant flavors with simple preparation. The flaky pastry, earthy mushrooms, sweet onions, and soft eggs make a sophisticated yet comforting breakfast that always impresses.