ROASTED CELERY PUFF PASTRIES

INGREDIENTS

1 BOX OF PUFF PASTRY SHEETS

1 & 1/2 CUPS ONION, DICED

2 TBL BUTTER

1 & 1/2 CUPS CELERY, DICED

1 TBL OLIVE OIL

2 EGGS

2 TBL (HEAPING) FRESH THYME

1/2 CUP HEAVY CREAM

1 CUP GRUYERE

1/4 TSP SALT & 1/4 TSP PEPPER

 

• PREHEAT OVEN TO 375.
• LIGHTLY TOSS CELERY WITH OLIVE OIL, SALT AND PEPPER.  ROAST FOR 30 MIN.
• MELT BUTTER OVER MEDIUM HIGH HEAT AND COOK ONIONS  UNTIL BROWNED, ABOUT 10 MINUTES, SALTING LIGHTLY.  SET ASIDE.
• ONCE THE CELERY IS FINISHED, REDUCE HEAT TO 325.
• WHISK TOGETHER THE CREAM, EGGS, SALT AND PEPPER.
  
• USING A NON-STICK MINI MUFFIN PAN AS A GUIDE, CUT OUT ENOUGH ROUNDS FROM THE DOUGH TO MAKE 36, AND PLACE IN THE PAN.
• INTO EACH SHELL, PLACE ABOUT 1/4 TSP ONION, 1/4 TSP CELERY, 1/2 TSP CHEESE, A FEW LEAVES OF THYME, AND TOP WITH EGG MIXTURE.
• BAKE FOR 45 MINUTES.