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Portobello & Onion Tart

This fragrant tart is comfort with a capital “C,” especially with fresh rosemary or thyme. We pair it with a salad for dinner or an egg for breakfast. —Robin Wagganer, San Jose, California
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 1 sheet frozen puff pastry, thawed
  • 2 tablespoons olive oil, divided
  • 1/2 pound sliced baby portobello mushrooms
  • 1 large onion, halved and thinly sliced
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 cup (4 ounces) crumbled goat cheese or Gorgonzola cheese
  • 2 teaspoons minced fresh rosemary, optional

Directions

  • Preheat oven to 400°. Unfold puff pastry onto a parchment paper-lined baking sheet. Using a sharp knife, score a 1/2" border along edges of pastry. Within border, prick pastry with a fork. Bake 8-10 minutes or until golden brown. Remove from oven. If center has puffed, flatten gently with a spatula.
  • Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat. Add mushrooms; cook and stir 4-5 minutes or until lightly browned. Remove from pan. To same pan, add remaining oil and the onion; cook and stir 2-3 minutes or until lightly browned. Return mushrooms to pan; stir in salt.
  • In a small bowl, whisk eggs until blended; stir in cheese. Pour into crust. Top evenly with mushroom mixture. Bake 13-15 minutes or just until cheese mixture is set. If desired, sprinkle with rosemary.
Nutrition Facts
1 serving: 503 calories, 33g fat (10g saturated fat), 128mg cholesterol, 525mg sodium, 41g carbohydrate (3g sugars, 7g fiber), 15g protein.

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