Ingredients: |
Ingredients: 3 Tbsp. extra virgin olive oil
2 large onions, cut into thin half moons
2 to 3 c. sliced mushrooms, baby portobello and cremini
1 tsp. salt
5 to 7 sprigs fresh thyme, leaves stripped and chopped
2 to 3 tsp. balsamic vinegar
1 to 2 sheets frozen puff pastry, defrosted (keep cool in refrigerator until ready to use)
freshly ground grated cheese; Parmigiana or Gruyère
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Directions: |
Directions:Heat the olive oil in a large sauté pan over medium heat. Add the onions and stir continuously until softened, about 8 to 10 minutes. Sprinkle in the salt, add the sliced mushrooms and continue stirring until the onions release their moisture and the pan becomes more and more dry. When this happens, add half of the thyme and the balsamic vinegar and reduce the heat to medium low. Cook the veggies, stirring occasionally, until caramelized and golden, about 20 to 25 minutes. (If the onions start to brown, reduce the heat as low as your stove goes.) Remove from the heat and set aside.
Preheat the oven to 350º. Adjust the oven rack to the center position. Unfold the sheets of defrosted puff pastry directly on a parchment-lined baking sheet. (Minimal handling of pastry dough is key. Gently flatten with rolling pin, if necessary). Top the center of the rolled out pastry evenly with the onion, mushroom and thyme mixture.
Bake the tart for 20 to 25 minutes, until the pastry is golden brown and flaky. When there are 2 to 3 minutes left, sprinkle on the freshly grated cheese and continue baking for the remaining time. Remove from the oven, sprinkle the remaining thyme over the top, and let it cool for about 10 minutes. Use a pizza slicer to cut. |
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