Yum...Mushroom and Caramelized Onion Tart: a flakey puff pastry topped with balsamic caramelized onions, sautéed garlicky mushrooms, and topped with whatever you'd like! A definite crowd-pleaser.
Now, I know what some of you are thinking…mushrooms?! I’m not really into mushrooms either but just TRUST me on this one. I chopped those mushrooms up really small and cooked them in garlic goodness. This mushroom and caramelized onion tart is flaky and savory, can be topped with a variety of toppings. It's perfect for a mid-day snack or an appetizer for a holiday party. I just made these for Thanksgiving and topped it with some seasoned ricotta...YUM! Even my fellow anti-mushroom family members enjoyed the tart.
Why are mushrooms a big deal?
- They're a good source of potassium
- Contain B vitamins
- Have antioxidant and anti-inflammatory benefits
So here's how we are going to make this:
- We grab a puff pastry and thaw it out according to the package. I like to use these puff pastry sheets.
- Cook the onions in balsamic goodness until they're caramelized.
- Sauté those chopped up mushrooms with some garlic.
- Cool the mixture and top it onto the puff pastry. Score the edges (score just means to make a slit in the puff pastry but don't cut it all the way through!). Bake it, cut it, and serve!
I topped mine with chopped spinach. If you're not vegan, we really enjoyed these with some seasoned ricotta cheese!
Mushroom and Caramelized Onion Tart
- 1 puff pastry sheet
- 2 tablespoon olive oil
- 1 red onion, thinly sliced
- 1 cup crimini mushrooms, chopped
- 2 tablespoon balsamic vinegar
- 3 cloves garlic, diced
- salt, to taste
- black pepper, to taste
- Pre-heat oven to 400°F.
- Thaw puff pastry according to package instructions.
- In a small pan, heat 1 tablespoon of olive oil on medium-low heat. Add the onions and cook them for about 15-20 minutes until they begin to caramelize.
- Add the second tablespoon of oil and saute the mushrooms until they begin to soften.
- Add the garlic, salt, and pepper. Saute for about 1 minute then add the balsamic vinegar. Cook until the liquid evaporates. Remove from heat.
- Unfold thawed puff pastry and score the perimeter of the puff pastry sheet about ¼ inch from the edge (score just means to make a slit in the puff pastry but don’t cut it all the way through).
- Spread onion and mushroom mixture onto the puff pastry sheet staying within the scored edges.
- Bake for about 15-20 minutes or until the puff pastry is browned.
- Once baked, cut into 9 pieces and top with chopped spinach, parsley, or even cheese crumbles!