I have been wanting to make a tart for a while. I went to another potluck tonight and decided this was the perfect time to try making one! I wanted to try one of the tarts I saw on Closet Cooking but they all looked so amazing it was hard to decide! After spending way too long thinking about which one to make and then getting the input of my coworkers, I finally settled on this recipe.
I followed his directions pretty carefully, just making a few little changes. I accidentally got only a half pound of mushrooms for example, but it turned out to be plenty. I added two cups of fresh spinach, just because it seemed like a good idea, and I added a little more garlic because I LOVE garlic. I also used an Italian blend of cheese because I don't really like gorgonzola. Lastly, I used white cooking wine instead of regular white wine because I already had it on hand. I used a tiny bit less wine than the original recipe just because I had fewer mushrooms and I didn't want to accidentally use too much.
Caramelized Onion and Mushroom Tart
(from Closet Cooking)
- 1 tbsp. olive oil
- 1 large onion, sliced very thin
- 1 tbsp butter (or so)
- 1/2 lb. cleaned and sliced mushrooms (I used portabella)
- 1/2 tsp. thyme
- 2 cloves garlic, chopped
- 2 cups fresh spinach (optional)
- salt and pepper to taste (optional)
- 2-3 tbsp. white cooking wine (or regular white wine, or broth)
- 1 sheet frozen puff pastry
- 1/2 cup Italian blend cheese (or enough to cover the bottom of the pastry)
- 1 very small handful of parsley, chopped or ripped up
Heat the oil in a pan and then cook the onion until it starts to caramelize. (You want to cook the onions over very low heat and just stir them every once in a while.) After roughly 25 mins., add the butter and let it melt. Add the mushrooms and keep cooking everything so the mushrooms start to caramelize and the onions finish. Once the mushrooms and onions are nearly done, add the garlic and thyme. Add the spinach too and stir everything until the spinach cooks down. After a minute or so, add the white cooking wine (or wine or broth). Add salt and pepper if you want, but cooking wine has added salt so adjust accordingly.
Score a line around the puff pastry 1/2-1 inch from the edge. Sprinkle shredded cheese within the confines of the scoring you just drew on your puff pastry. Put the mushroom/onion/spinach blend on top. Brush a little olive oil on the outside edge of your pastry if you want to. Bake 15-25 minutes or until golden brown. Remove from the oven and sprinkle the parsley on top.