Porcini Mushroom Tartlets

Preheat the oven to 350°. In a pie plate, bake the walnuts for about 8 minutes, or until lightly browned, then let cool and coarsely chop. Line a medium baking sheet with parchment paper.

Unfold the puff pastry and cut out four 4-inch rounds about 1/8 inch thick. Transfer the rounds to the prepared baking sheet and prick all over with a fork. Cover with another sheet of parchment paper and set a baking sheet on top. Bake the pastry for about 25 minutes, or until it is cooked and browned; remove the pastry from the oven. Increase the oven temperature to 400°.

Meanwhile, melt the butter in a large skillet. Add the onions and cook, stirring, over moderately high heat for 4 minutes; then cook over low heat, stirring often, until soft and golden, about 50 minutes; let cool. In a food processor, coarsely puree the onions and walnuts. Season with salt and pepper.

In a medium saucepan of boiling water, blanch the mushrooms until just tender, about 2 minutes. Drain, pat dry and slice 1/4 inch thick.

用泥涂糕点圆形并安排蘑菇，重叠，顶部。用橄榄油和烘烤10分钟，或直到热。用韭菜装饰和服务。