Mushroom Tart with Caramelized onions
Mushroom Tart
I visited this amazing mushroom farm here in San Diego @mountainmeadowmushroomfarms and picked up these gorgeous mushrooms. Some of these mushrooms I’ve never seen before. I couldn’t wait to make something mushroomy, umami, and delicious as soon as I got home. So, today I want to share this effortless mushroom tart recipe with you which I made with all those gorgeous mushrooms I had in my basket. You can serve this tart as a first course or as a light lunch, accompanied by a simple green salad.
Ingredients
2 sheets of vegan puff pastry dough. (Like Pepperidge Farm brand) defrost if it was frozen.
4 tbsps of extra virgin olive oil
2 1/2 cups of wild or cultivated mushroom washed and sliced. You can use a variety of shiitake, maitake, lions mane, oyster, and chantarelles.
2 large onions
8 slices of vegan Gouda (I used @followyourheart )
1/2 tsp thyme
1/2 tsp black pepper
1 tsp kosher salt
Method
Preheat oven at 400 F
Heat the oil in a large sauté pan over a medium heat and sauté sliced onions until they are caramelized. About 8-10 min stirring them constantly. Make sure onion don’t burn. In a separate pan, add 2 tbsp of olive oil and sliced mushrooms, thyme, black pepper, and sauté until mushrooms release their moisture and pan becomes more dry and crispy.
Meanwhile, unfold the sheets of puff pastry on a baking sheet lined with a parchment paper.
Leave about 1/2 inch space around the pastry dough. Take the fork and press the edges of the puff pastry to create pretty design. Layer the Gouda cheese slices on the dough, then caramelized onions, followed by mushrooms. Brush the edges of the puff pastry with some soy or almond milk. Bake the tart for 20 min until edges are golden. Enjoy!
