Caramelized Onion, Mushroom and Goat Cheese Tart
- 1 large sweet onion
- 16 medium shiitake mushrooms (about 1 pound)
- 1 tablespoon plus 1 teaspoon olive oil, divided
- 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
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.
Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
Recipe courtesy David Nash
Recipe courtesy of Bobby Flay