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Mushroom and Onion Tart

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.

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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

2 eggs

Dijon mustard

Salt

Pepper

Garlic powder

Trader Joe’s 21 Gun Salute seasoning

First, preheat your oven to 325 degrees. Wash and slice the portobello and shitake mushrooms.

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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.

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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.

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Mix together the onions and mushrooms in a bowl.

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Add in the 2 eggs and 2 cups of swiss and gruyere cheese. Mix together and set aside.

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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.

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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.

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Sprinkle cheese on top of the tart.

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Bake until the puff pastry is golden brown and the mushroom and onion mixture is cooked throughout. Let cool and serve.

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Enjoy!

~S

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