Ingredients with Measurements:
- 1 sheet of frozen puff pastry, thawed
- 2 cups thinly sliced Siberian Elm mushrooms
- 2 large onions, thinly sliced
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp sugar
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup grated Parmesan cheese
- 1/4 cup crumbled goat cheese
- 1 tbsp chopped fresh thyme
Special Equipment Needed:
- 9-inch tart pan with removable bottom
- Rolling pin
- Pastry brush
Step-by-Step Instructions:
1. Preheat the oven to 400°F.
2. Roll out the puff pastry sheet on a lightly floured surface to fit the tart pan. Press the pastry into the pan and trim the edges. Prick the bottom of the pastry with a fork and chill in the refrigerator for 15 minutes.
3. In a large skillet, melt the butter with the olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they are soft and caramelized, about 20 minutes.
4. Add the sliced Siberian Elm mushrooms to the skillet and cook for an additional 5 minutes until they are tender.
5. Stir in the balsamic vinegar, sugar, salt, and black pepper. Cook for another 2-3 minutes until the mixture is thick and syrupy.
6. Remove the tart pan from the refrigerator and sprinkle the grated Parmesan cheese over the bottom of the pastry.
7. Spread the caramelized onion and mushroom mixture evenly over the cheese.
8. Sprinkle the crumbled goat cheese over the top of the onion and mushroom mixture.
9. Sprinkle the chopped fresh thyme over the top of the tart.
10. Bake the tart in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the cheese is melted and bubbly.
11. Remove the tart from the oven and let it cool for 5-10 minutes before slicing and serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- 6 servings
Nutritional information:
- Calories: 290
- Fat: 20g
- Carbohydrates: 20g
- Protein: 7g
- Fiber: 2g
Substitutions for ingredients:
- Any type of mushrooms can be used in place of Siberian Elm mushrooms.
- Feta cheese can be used in place of goat cheese.
- Dried thyme can be used in place of fresh thyme.
Variations:
- Add sliced cooked sausage or bacon to the onion and mushroom mixture for a heartier tart.
- Substitute caramelized apples for the onions for a sweet and savory tart.
- Use a mixture of different types of mushrooms for a more complex flavor.
Tips and Tricks:
- Make sure to prick the bottom of the pastry with a fork to prevent it from puffing up too much during baking.
- Chill the pastry in the refrigerator before baking to help it hold its shape.
- Use a sharp knife to slice the tart for clean edges.
Storage Instructions:
- Store any leftover tart in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat the tart, place it in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation Ideas:
- Serve the tart on a decorative platter with a sprig of fresh thyme on top.
Garnishes:
- Fresh thyme sprigs
- Cracked black pepper
Pairings:
- A crisp green salad with a light vinaigrette
- A glass of dry white wine
Suggested Side Dishes:
- Roasted vegetables
- Garlic bread
Troubleshooting Advice:
- If the pastry starts to puff up too much during baking, prick it again with a fork to release the air.
Food Safety Advice:
- Make sure to cook the onions and mushrooms thoroughly to prevent any foodborne illness.
Food History:
- The use of puff pastry in savory tarts can be traced back to medieval times in Europe.
Flavor Profiles:
- The tart has a savory and slightly sweet flavor from the caramelized onions and balsamic vinegar, with a nutty and earthy flavor from the mushrooms.
Serving Suggestions:
- Serve the tart as a main dish for a vegetarian meal, or as a side dish for a larger meal.
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Taste: Savory, Sweet, Rich, Caramelized, Oniony