Mushroom and Caramelized Onion Tart
A flakey puff pastry topped with balsamic caramelized onions, sautéed garlicky mushrooms, and topped with whatever you like!
Servings: 9 pieces
- 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!