Recipe: Caramelized Onion and Mushroom Tart

Recently, I decided to have some friends over for a cocktail/appetizer party but I did not have too much time to slave in the kitchen so I decided to prepare a rustic tart. I found a recipe online from Closet Cooking but I replaced the gorgonzola cheese with gruyere and parmesan. I can't believe how great it turned out - the guests really enjoyed every last bite. It's a really simple recipe, and this tart is flatter and thinner than a heavier crusted pie. I went simple with the mushrooms and onions, but this versatile recipe can also be changed up a little by adding some meats or veggies.

Saute the mushrooms and onions.

The end product is simple and quick to prepare.

Serve the tart with an array of cheeses and salami from Trader Joe's. My favorite is the cheddar with caramelized onions.

Mushroom and Caramelized Onion Tart Recipe

Ingredients
1 tablespoon olive oil
1 large onion (sliced)
1 tablespoon butter
1 pound mushrooms (cleaned and sliced)
1 clove garlic (chopped)
1/2 teaspoon thyme (chopped)
salt and pepper to taste
1/4 cup white wine
1 sheet puff pastry (thawed as directed on package) 1/2 of a 17.3- (1 sheet)
1 1/2 cups shredded Gruyère cheese
1/4 cup grated Parmesan cheese
1 tablespoon oil
1 handful parsley (chopped)

Directions
Heat the oven to 400°F. Line a baking sheet with parchment paper.
1. Heat the oil in a pan.
2. Add the onion and cook until it starts to caramelize, about 20 minutes.
3. Add the butter and let it melt.
4. Add the mushrooms and saute until they start to caramelize, about 20 minutes.
5. Add the garlic and thyme and saute until fragrant, about a minute.
6. Season with salt and pepper.
7. Add the wine, deglazed the pan and cook until it has evaporated.
8. Roll the puff pastry out to a 16x10 inch rectangle.
9. Score a line around the puff pastry 1 inch from the edge and brush the edges of the pastry with water. Prick the center of the pastry thoroughly with a fork.

10. Spread the mushrooms and sprinkle cheese over the middle of the puff pastry.
11. Brush the outside inch of the pastry with the oil.
12. Bake in a preheated 400F oven until the a the pastry is golden brown, about 15-25 minutes. Let the pastry cool on the baking sheet on a wire rack for 5 minutes. Cut into 24 (3x2-inch) rectangles. Serve warm.
13. Garnish with the chopped parsley.