11/20/2024
Beef Wellington Puff Pastry Tarts
Beef Wellington is one of those classic fancy dishes that everyone wants to eat but is intimidated to make. Our Beef Wellington tarts still have a few steps but come together for a really fun appetizer, or even entree!
Slow roasted chuck roast, caramelized onions and mushrooms, a little bit of Food for Thought Spicy IPA mustard and Garlic Peppercorn cheese - all baked under a puff pastry square for crispy, cheesy, caramelized deliciousness 
- Beef
- 4 lbs chuck roast
- 2 cups water
- 2 tbsp Better than Bouillion Beef
- 2 tbsp Caramelized Onion Dark Balsamic
- 2 tsp salt
- 1 tsp granulated garlic
- Caramelized Onions & Mushrooms
- 1 large onion, chopped finely
- 1/2 package white button mushrooms or mushrooms of choice, chopped finely
- 1/4 cup butter
- 1 tbsp Caramelized Onion Dark Balsamic
- 1 tsp granulated garlic
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/4 cup reserved cooking liquid from beef
- Tarts:
- 1 sheet puff pastry, thawed
- 3 cups Plymouth Garlic Peppercorn Cheese or cheddar cheese of your choice, shredded
- about 2 tbsp Food For Thought Spicy IPA Mustard
Beef:
In a slow cooker, add chuck roast, water, Beef Better Than Bouillon, Caramelized Onion Dark Balsamic, salt and granulated garlic. Cook on low for 8 hours or until meat is tender. Shred beef. Reserve shredded beef and juices in the refrigerator until ready to assemble tarts. After assembling tarts, freeze beef in ½-1lb bags for easy tarts in the future - this beef also makes an amazing add to pasta dishes!
Caramelized Onions and Mushrooms:
In a medium sauce pan, add ¼ cup butter and let melt. Add finely chopped onion and mushrooms into the butter and cook for 5 minutes or until translucent. Add Caramelized Onion Dark Balsamic, garlic powder, salt, pepper and ¼ cup of reserved beef cooking liquid to the onions and mushrooms. Cook down over low heat until the mixture has tenderized and have thickened to almost an onion/mushroom paste. Set aside or refrigerate until ready to assemble tarts.
Tarts:
Preheat oven to 435F.
Take the sheet of thawed puff pastry and cut it into 9 equal squares (can also be 12 or 16, depending on desired size of puffs. Place parchment paper or a silicon mat on a cookie sheet and spread heavily with cooking spray. Place shredded cheese in 9 (or how ever many squares are cut in puff pastry) piles on the cookie sheet, covering mat. Top with about 2 tbsp of onion/mushroom mixture and about the same amount of shredded beef. Top the beef with small spoonfuls of Food for Thought Spicy IPA Mustard and then cover the entire pile with the puff pastry square, pressing down the sides around the cheese. Repeat this with all the remaining puff pastry squares. Crimp all edges of the squares using the tines of a fork and brush with egg wash.
Bake for 15-20 minutes or until puff pastry is puffed up and golden brown. Let cool for 5-10 minutes, then use a scraper to get up under each tart. They may stick a bit to the parchment so be patient :)
These can be appetizers or made into larger dinner portions! Both ways are delicious!
making sure the cheese covers the bottom is key to getting these tarts to release easier - I would recommend a silicon mat if you have one, they stick less to the mat than to parchment paper in my experience.
