Description
This Caramelized Onion & Mushroom Tart is a savory showstopper! Featuring golden, flaky puff pastry topped with rich caramelized onions, sautéed mushrooms, thyme, and melted Gruyere cheese, this elegant dish makes a perfect appetizer or main course for any occasion.
Ingredients
Units
Scale
For the Tart:
- 1 (14 oz) package all-butter puff pastry, thawed
- 1 egg, beaten (for egg wash)
For the Caramelized Onions & Mushrooms:
- 2 medium onions, thinly sliced
- 12 oz shiitake or cremini mushrooms, sliced
- 3 tbsp ghee or butter
- 2 cloves garlic, minced
- 1 tbsp fresh thyme leaves
- 1/4 cup sherry
- 1/4 cup beef stock
- 1 1/4 cups Gruyere cheese, grated
Instructions
- Preheat Oven: Preheat to 400°F (200°C). Line a baking sheet with parchment paper.
- Caramelize the Onions: In a large skillet, melt 2 tbsp butter over medium-low heat. Add sliced onions and cook for 20–25 minutes, stirring occasionally, until golden brown. Add sherry and cook for another 2 minutes. Remove from heat.
- Sauté the Mushrooms: In the same skillet, melt 1 tbsp butter over medium heat. Add mushrooms, garlic, thyme, and cook for 5–7 minutes until tender. Stir in beef stock and cook for another 2 minutes. Remove from heat and combine with caramelized onions.
- Prepare the Pastry: Roll out the puff pastry on the prepared baking sheet. Lightly score a 1-inch border around the edges without cutting through. Brush the border with the beaten egg.
- Assemble the Tart: Sprinkle half of the Gruyere cheese over the pastry. Spread the caramelized onion and mushroom mixture evenly, then top with the remaining cheese.
- Bake: Bake for 20–25 minutes, or until the pastry is golden brown and crispy.
- Serve & Enjoy: Let cool slightly, then slice and serve warm.
Notes
- Substitute Gruyere with Swiss or Parmesan if preferred.
- For a vegetarian version, use vegetable stock instead of beef stock.
- Serve with a side salad for a light meal.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: French-Inspired
