One of the top five most amazing things I've ever made.

I don't really know what to call these... vegetable tortes? Caramelized onion and mushroom pockets? Vegetarian amazingness? Best alternative to turkey at Thanksgiving? Who knows. Either way I managed to impress some people with this one.

I ended up doing this in two steps. The night before I threw the filling together while I was making something else for dinner and then stored it in the fridge to save time the next day... I attribute some of the amazingness the fact that the filling sat in the fridge for almost 24 hours before meeting the rest of the dish.

Ingredients:
3 onions (1.5 for caramelizing and 1.5 for filling)
2 tablespoons of agave
2 tablespoons of butter (one for each like the onions)
2 portobella mushrooms
3 tablespoons of apple cider vinegar
1 container of crimini mushrooms chopped
3 cloves of garlic
1 whole Trader Joe's size package of tempeh
1 cup of a dry white wine
1 cup of vegetable broth
3/4 cup of bread crumbs
1 package of puff pastry dough
Fresh rosemary, sage, oregano and thyme
Salt and Pepper to taste
Gruyere and Swiss cheese (1/2 cup grated)

The night before I caramelized half the onions in one pan with some butter, a few teaspoons of white wine and a splash of agave. In another pan I sautee the rest of the butter with the onions, garlic and mushrooms. Once the onions are soft, add the vegetable broth, white wine, apply cider vinegar, a tsp of agave and herbs...simmer for about ten minutes. Add the cut up tempeh and cook everything on low-med for about half an hour. Let cool and store both the caramelized onions and vegetable mix in the refrigerator overnight.

The following day mix the heated vegetable mixture with the breadcrumbs and set aside. Preheat the oven to 400 degrees F. Cut the puff pastry into squares that fit into a muffin tin and up the sides. Place a circular piece of foil into the bottom and "blind bake" the pasty sheets for 6 minutes. Fill the pastries with the vegetable breadcrumb mix, spoon a bit of caramelized onions onto the mixture and then top with the cheese mixture. Bake at 375 degrees F until the cheese is melted. You can easily do a cheese free version... I even did a few without puff pastry and they were also pretty tasty...