Name: French Onion Mushroom Tart: A Delicious Recipe for Savory Lovers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 sheet of puff pastry, thawed; 2 tablespoons olive oil; 2 large onions, thinly sliced; 8 ounces cremini mushrooms, sliced; 2 cloves garlic, minced; 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme); 1 tablespoon balsamic vinegar; Salt and pepper, to taste; 1 cup grated Gruyère cheese; 1 cup ricotta cheese; 1 egg, beaten (for egg wash); Fresh parsley, chopped (for garnish)

Description

Enjoy a savory French Onion Mushroom Tart with a flaky puff pastry crust, filled with caramelized onions, earthy mushrooms, and a creamy cheese blend. This dish is perfect for cozy dinners or as an impressive appetizer that will delight your guests.

Ingredients

Scale

1 sheet of puff pastry, thawed
2 tablespoons olive oil
2 large onions, thinly sliced
8 ounces cremini mushrooms, sliced
2 cloves garlic, minced
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
1 tablespoon balsamic vinegar
Salt and pepper, to taste
1 cup grated Gruyère cheese
1 cup ricotta cheese
1 egg, beaten (for egg wash)
Fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 400°F (200°C).
On a lightly floured surface, roll out the thawed puff pastry sheet to fit your tart pan. Gently place it into the pan, pressing into the corners and trimming excess. Prick the bottom with a fork.
In a large skillet, heat olive oil over medium heat. Add sliced onions and cook for 15-20 minutes until soft and caramelized.
Add sliced mushrooms to the skillet with the onions. Stir in minced garlic and thyme, cooking for an additional 5-7 minutes until mushrooms are tender. Drizzle with balsamic vinegar and season with salt and pepper. Remove from heat and let cool slightly.
In a medium bowl, combine ricotta cheese and half of the grated Gruyère cheese. Mix until smooth and season with salt and pepper.
Spread the ricotta mixture evenly over the puff pastry. Spoon the caramelized onion and mushroom mixture on top, then sprinkle with the remaining Gruyère cheese.
Brush the edges of the pastry with the beaten egg. Bake for 25-30 minutes until the pastry is puffed and golden, and the cheese is bubbling.
Let the tart cool for 5-10 minutes before transferring to a serving platter. Garnish with chopped parsley, slice into wedges, and serve warm.

Notes

For a vegetarian option, ensure that the cheese used is rennet-free.
This tart pairs well with a simple green salad or a glass of white wine.

Prep Time: 20 minutes
Cook Time: 30 minutes