Yesterday I got together with my Mom to make her Mushroom and Onion Tart, one of my favorite recipes. Perfect for a holiday meal, this tart is decadent, delicious, and very easy to make.
To make the Mushroom and Onion Tart, you’ll need:
2 packages of diced onions
2 packages of sliced crimini mushrooms
2 packages of sliced white mushrooms
1 package of portobello mushrooms
1 package of shitake mushrooms
1 package of thawed puff pastry
2 cups of shredded swiss & gruyere cheese
Trader Joe’s 21 Gun Salute seasoning
First, preheat your oven to 325 degrees. Wash and slice the portobello and shitake mushrooms.
Throw all of the sliced mushrooms into a pan and season with salt, pepper, garlic powder, and 21 gun salute seasoning to taste. Sauté the mushrooms until they are tender, occasionally draining the excess liquid from the pan.
Next, throw all of the diced onions into a pan and season with salt, pepper, garlic powder, and 21 gun salute seasoning to taste. Sauté the onions until they are golden brown.
Mix together the onions and mushrooms in a bowl.
Add in the 2 eggs and 2 cups of swiss and gruyere cheese. Mix together and set aside.
Line a large tart pan (or any other oven-proof baking dish) with both sheets of puff pastry, leaving some of the puff pastry hanging over the sides of the pan. Spread a thin layer of dijon mustard onto the center of the puff pastry.
Fill the tart pan with the onion and mushroom mixture. Then roll the extra puff pastry toward the center of the tart, creating a rolled edge.
Sprinkle cheese on top of the tart.
Bake until the puff pastry is golden brown and the mushroom and onion mixture is cooked throughout. Let cool and serve.