Ingredients:
For the Crust:
- 1 sheet of puff pastry, thawed
- 1 egg, beaten (for egg wash)
For the Filling:
- 2 tbsp olive oil
- 2 large onions, thinly sliced
- 1 tsp sugar
- 1 tsp balsamic vinegar
- 2 cups cremini mushrooms, thinly sliced
- 2 tbsp butter
- 2 cloves garlic, minced
- 1/2 tsp thyme (fresh or dried)
- 1/4 cup Gruyère cheese, grated
- Salt and pepper to taste
Directions:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Heat olive oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, for about 15-20 minutes, until the onions are caramelized and golden brown. Add the sugar and balsamic vinegar, and continue to cook for another 2-3 minutes. Remove from heat.
- In a separate skillet, melt the butter over medium heat. Add the sliced mushrooms and garlic. Cook for 5-7 minutes until the mushrooms are soft and golden. Stir in the thyme, salt, and pepper. Remove from heat.
- Roll out the puff pastry sheet on the prepared baking sheet. Use a knife to lightly score a 1-inch border around the edges of the pastry, being careful not to cut all the way through. Brush the edges with beaten egg.
- Spread the caramelized onions evenly over the center of the pastry, leaving the borders clear. Layer the sautéed mushrooms on top of the onions, then sprinkle with the grated Gruyère cheese.
- Bake the tart for 20-25 minutes, or until the puff pastry is golden and crisp.
- Let cool for a few minutes before slicing and serving. Enjoy your delicious savory tart!
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 320 kcal | Servings: 4 servings
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