- Serves: 8-12 servings
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- 1 sheet Frozen Puff Pastry, thawed but kept very cold
- 2 c. Emmentaler Cheese, shredded
- 1 large Red Onion, thinly sliced
- 1 1/2 c. Crimini Mushrooms, thinly sliced
- 2 tsp. Thyme, chopped
- 2 tsp. Rosemary, chopped
- 2 tbsp. Olive Oil + extra for drizzling
- 1 tbsp. Butter
- 1/4 c. Dry White Wine
- Salt & Black Pepper
Preheat oven to 400 degrees, and prepare a large sheet pan with parchment paper. Preheat a large skillet on medium until hot, then add olive oil. When oil is hot, add sliced red onion and season lightly with salt. Allow onions to caramelize for 5 to 7 minutes, then add mushrooms, garlic, and chopped herbs. When garlic is fragrant, raise heat to high and stir in wine.
Reduce wine until essentially gone, then stir in butter. Season to taste with salt and pepper, then remove from heat and cool completely. Roll out puff pastry to a 9x13 inch rectangle and lay on prepared baking sheet. Poke all over with a fork, leaving a 1 inch border, then drizzle with olive oil. Cover evenly with shredded Emmentaler cheese, then top with onions and mushrooms. Bake for 20 minutes or until cheese is melted and pastry is crisp. Allow tart to rest for 5 minutes before serving.