Recipes : Caramelized Onion, Mushroom and Goat Cheese Tart : Food Network

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Caramelized Onion, Mushroom and Goat Cheese Tart
Recipe courtesy David Nash

Ingredients
1 large sweet onion
16 medium shiitake mushrooms (about 1 pound)
1 tablespoon plus 1 teaspoon olive oil, divided
Salt
Freshly ground black pepper
1 (4-ounce) package puff pastry, defrosted according to package directions
(recommended: Dufour)
3 eggs, divided
8 ounces goat cheese, divided
2 teaspoons chopped fresh thyme leaves

Directions
Preheat oven to 400 degrees F.

Using a mandolin or super-sharp knife, cut onion into paper thin slices. Clean and
slice the mushrooms.

Heat 1 tablespoon oil in a skillet over medium heat; add onion and saute until
caramelized. Transfer to a bowl and set aside. Heat remaining teaspoon of oil in
skillet over medium-high heat. Add mushrooms and saute until they release all
their liquid and most of it boils away, should take about 5 minutes. Combine
caramelized onions with mushrooms and saute together briefly; season with salt and
pepper. Remove the pan from heat.

Unfold puff pastry onto a floured surface; cut in half lengthwise to form 2 long

rectangles. Gently roll out each rectangle to approximately 5 by 14 inches and
place on cookie sheet. Trim edges by 1/4-inch strips all around; set strips aside.
Break 1 egg into a small bowl; beat slightly. Brush edges of pastry with some of
the egg. Use trimmed strips to make a raised border on each. Brush entire surface
with remaining beaten egg. Prick the interior of pastry all over with a fork. Bake
until pale gold, about 10 minutes. If pastry has puffed up inside edge, press it
down gently. Set aside.

Meanwhile, combine remaining eggs with 6 ounces goat cheese and blend until
smooth. Spread the mixture onto pastry. Return to oven and bake just until set,
about 4 minutes. Add the thyme to the mushroom mixture. Remove cookie sheet from
oven and spread with thyme-mushroom mixture. Crumble remaining cheese on top. Just
before serving, broil tarts on low heat for 2 to 3 minutes, until tarts are warm
and cheese softens.