This savory tart is rich and delicious served hot, cold, or room temperature, making it the perfect dish for a potluck! If you buy an oil based puff pastry such as Pepperidge Farms, it’s also vegan!
- 1 puff pastry sheet (the box comes with two, double the recipe to make two tarts or freeze the second sheet for later.)
- 2-3 t. olive oil
- 1 yellow onion, thinly sliced
- salt and pepper
- 1 lb. mushrooms- you could use crimini, baby bellas, white, whatever you can find. sliced into 1/4 inch thick slices
- 1 t. dried Herbes de Provence, or dried oregano
- Fresh parsley or basil for garnish, optional
Bring the puff pastry to room temperature. Spray a baking sheet with cooking spray and lay the pastry out on it. Set aside. Heat a large skillet over medium heat. Add 1 t. of the oil. Add the sliced onions and cook, stirring occasionally until they are tender, and golden brown, about 20 minutes. Season the onions with a little salt and pepper. Scrape the onions onto a plate and set aside to cool. In the same pan, heat another t. of oil. Add the sliced mushrooms, salt and pepper, and the dried herbs. Cook, stirring occasionally until golden brown, about 8 minutes. Set aside to cool. To assemble the tart, scrape the onions onto the pastry sheet and distribute in an even layer.
Scrape the mushrooms on top of the onions spread them out into another even layer. Stretch the pastry up over the top of the mushrooms to form a rustic edge around the tart. Drizzle with a little more olive oil. Bake at 400 degrees until the pastry is golden brown, about 20 minutes. Garnish with some fresh, green herbs if desired.
