Name: Portobello & Onion Tart
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 1 sheet frozen puff pastry, thawed -; 2 tablespoons olive oil, divided -; 1/2 pound sliced baby portobello mushrooms -; 1 large onion, halved and thinly sliced -; 1/4 teaspoon salt -; 2 large eggs -; 1 cup (4 ounces) crumbled goat cheese or Gorgonzola cheese -; 2 teaspoons minced fresh rosemary, optional -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Portobello & Onion Tart

1. 1 sheet frozen puff pastry, thawed -

2. 2 tablespoons olive oil, divided -

3. 1/2 pound sliced baby portobello mushrooms -

4. 1 large onion, halved and thinly sliced -

5. 1/4 teaspoon salt -

6. 2 large eggs -

7. 1 cup (4 ounces) crumbled goat cheese or Gorgonzola cheese -

8. 2 teaspoons minced fresh rosemary, optional -

How to cook deliciously - Portobello & Onion Tart

1. Stage

Preheat oven to 400°. Unfold puff pastry onto a parchment-lined baking sheet. Using a sharp knife, score a 1/2-inch border along edges of pastry. Within border, prick pastry with a fork. Bake 8-10 minutes or until golden brown. Remove from oven. If center has puffed, flatten gently with a spatula.

2. Stage

Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat. Add mushrooms; cook and stir 4-5 minutes or until lightly browned. Remove from pan. To same pan, add remaining oil and the onion; cook and stir 2-3 minutes or until lightly browned. Return mushrooms to pan; stir in salt.

3. Stage

In a small bowl, whisk eggs until blended; stir in cheese. Pour into crust. Top evenly with mushroom mixture. Bake 13-15 minutes or just until cheese mixture is set. If desired, sprinkle with rosemary.