Mmmm. A savory tart. I have been saving The Wednesday Chef’s recipe idea for a while. And the, all the sudden, I had mini portobello mushrooms, goat cheese and puff pastry on my hands. This makes a filling weekday entree or a great appetizer. The flavors are pretty basic but wonderful.
- 2 onions – sliced
- 1 package mini portobello’s – sliced
- 4-6 ounces goat cheese
- 2 eggs
- 1 sheet puff pastry
- olive oil
Start by carmelizing the onions. In a big skillet, toss in the onions with a little olive oil and even some butter. Stir, cooking slowly at medium to medium low, until they start to brown and carmelize (20 minutes). Add the mushrooms and some salt and pepper. Cook until the mushrooms cook and get a little of that carmilized flavor.
While the onions are cooking, bake the puff pastry. Take the sheet and let it thaw. Unfold it and roll it out on a lightly floured surface. Trim edges by 1/4 inch strips and set aside. Break one egg into a bowl and beat slightly. Brush the egg over the puff pastry. Lay on the strips on each side and brush them with more egg. It will create a little edge to your tart. Bake at 400 for about 10 minutes. If the center puffs up, don’t worry, it will go down when you spread on the goat cheese mixture.
Mix together one egg with 4 ounces of goat cheese. Spread onto the cooked puff pastry. Top with the carmelized onions and mushrooms. Break off some extra goat cheese to put on top of the vegetables and bake for about 5 minutes.
Notes: Savory and filling and delicious. Don’t eat too much. Serve with a nice salad.
Servings: 4 entree sized servings.