Ingredients
Scale
Here’s what you’ll need to create this delightful tart. Remember, substitutions are always welcome, just like my dad’s stories that could change with every telling.
- 1 sheet of puff pastry, thawed
- 2 tablespoons olive oil
- 3 large onions, thinly sliced
- 8 ounces mushrooms, sliced (button or cremini work great)
- 2 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 1 teaspoon thyme, dried or fresh
- Salt and pepper to taste
- 1 cup Gruyère cheese, grated
- 1 egg, beaten (for egg wash)
If Gruyère is hard to find, Swiss cheese is a lovely substitute. And if thyme isn’t your thing, rosemary or sage could add a unique twist.
Instructions
Now, let’s bring this dish to life. Remember, it’s not about perfection; it’s about the joy of feeding your loved ones.
- Preheat your oven to 400°F (200°C) and place a baking sheet inside to heat up.
- In a large skillet, heat the olive oil over medium heat. Add the onions, and cook, stirring occasionally, until they are golden brown and caramelized, about 20 minutes.
- Add the mushrooms and garlic to the skillet. Cook until the mushrooms are soft, about 5 minutes.
- Stir in the balsamic vinegar and thyme, and season with salt and pepper. Remove from heat and let cool slightly.
- Roll out the puff pastry on a floured surface to smooth out any creases. Transfer it to a piece of parchment paper.
- Spread the onion and mushroom mixture over the pastry, leaving a 1-inch border around the edges.
- Sprinkle the grated Gruyère cheese over the mixture.
- Fold the edges of the pastry up over the filling to create a border. Brush the edges with the beaten egg.
- Carefully transfer the tart, with the parchment paper, onto the preheated baking sheet.
- Bake for 25-30 minutes, or until the pastry is golden and crisp.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: French Onion Mushroom Tart, recipe, cooking, food
