Robin’s Goat Cheese Tarts w/Caramelized Onions & Mushrooms

Prep Time: xx mins | Cook Time:  xx mins | Yield: x servings

Note: if you’re not a mushroom fan, you can make this recipe as is without them!

List of Ingredients:

1 large sweet onion
1 pound of cremini mushrooms (or button mushrooms) 
1 tablespoon plus 1 teaspoon olive oil (divided)
Salt and freshly ground black pepper
Sprigs of fresh Italian parsley and fresh thyme, chopped about 1 tablespoon
1 package frozen puff pastry, defrosted per package directions
3 eggs
8 oz goat cheese

Directions:

Preheat oven to 400 degrees F

Cut onion into paper thin slices with a mandolin or sharp knife.  Clean and slice your mushrooms.

Heat a tablespoon of oil in a skillet over medium heat; sauté onion until caramelized. Transfer to a bowl and heat the remaining teaspoon of oil in a skillet over medium heat. Add mushrooms and sauté until they release all their liquid and most of it boils away, should take about 5 minutes.

Sauté caramelized onions and mushrooms together with salt and pepper for 1 -2 minutes. Remove the pan from heat and stir in some of the freshly chopped parsley and thyme. 

Unfold puff pastry and gently place on cookie sheet using parchment paper or non-stick cooking spray to keep pastry from sticking to the pan. Lightly beat one egg and brush the entire surface of the pastry. Score the pastry all over with a fork – about ½ from the edges. Bake until pale gold, about 10 minutes. If your pastry puffs up, press it down gently and let it cool.

Next, combine remaining 2 eggs with 6 oz goat cheese and blend until smooth. Spread the mixture onto the pastry. Return it to the oven and bake until set, about 4 minutes. Remove cookie sheet from oven and top with onion and mushroom mixture. Crumble remaining cheese on top. Just before serving, broil tarts on low heat for 2 to 3 minutes, until the tarts are warm and the cheese softens. Add some coarse ground or kosher salt to the remaining freshly ground parsley and sprinkle over the top and viola!