Mushroom tarts with aged gouda and honey

Preheat oven to 375 degrees F. Add the onions and 1 tbsp of butter to a large non-stick pan over medium-high heat and sauté until caramelized Add the sliced mushrooms and the remaining tbsp of butter to the pan and continue cooking until the mushrooms become browned and any liquid released has evaporated.

Add the Sauvignon Blanc to the pan and using a wooden spoon, scrape up any brown bits from the bottom of the pan. Continue to cook until the wine has been absorbed.

Add in the garlic and thyme and cook for 1 more minute. Remove the mushroom mixture from the heat and set aside. Cut the room temperature puff pastry into 12 squares. Place the squares on a large baking sheet lined with parchment paper. Add the mushroom mixture evenly to the center of each puff pastry square. Fold each edge of the puff pastry inward towards the mushroom mixture creating an open pocket.

In a small bowl add the egg and milk and whisk. Paint the edges of the puff pastry with the egg wash mixture using a basting brush. Add the shredded aged Gouda to the top of each mushroom tart. Bake for about 15-18 minutes or until the cheese is melted and the puff pastry is golden brown and flaky.

Remove from oven and drizzle with V. Sattui Estate honey just before serving.