This mushroom tart with caramelized onions and thyme is one of my favorite puff pastry appetizers. This recipe is perfect for serving at holiday parties, or as a main dish for brunch. It’s so easy to make and is absolutely delicious!
I recently attended one of Amy Pennington‘s cooking classes. Specifically, her Croatian cooking class. (I will post the deets on this lovely class later!). Amy was so friendly, funny and warm and I absolutely loved watching her cook. I love puff pastry appetizers, so when I found this recipe on her blog the other night, I immediately ran to the store to get some puff pastry to make this.
Mushroom Tart with Caramelized Onions and Thyme
Amy’s recipe calls for onion and thyme but I love mushrooms, so I adapted her recipe a little bit.
The mushroom tart is freaking delicious. Absolutely wonderful. It is so simple to make and it incorporates my absolute FAVE thing… I am currently addicted to puff pastry appetizers!
How to make perfect puff pastry appetizers
I have been switching between the Aussie Bakery and Pepperidge Farms brands of frozen puff pastry. To be honest, these are the only two brands that are available at the grocery stores closest to me. Only QFC carries the Aussie Bakery brand. However, you can find Pepperidge Farms puff pastry sheets pretty much everywhere. I have not looked at Trader Joe’s, PCC, or Whole Foods yet but I’m told I need to purchase the good stuff.
Making the best puff pastry appetizers requires using all butter puff pastry dough. The frozen puff pastry dough that I think costs like $10 (All butter Dufour). For as often as I bake and eat puff pastry, I can’t afford to buy the good stuff every time. Although, you can bet I will be testing some recipes soon with the all butter puff pastry. I mean, how can I not?
If you have a brand that you use all the time and love, please tell me about it! This mushroom tart deserves the best puff pastry possible.
If you want to make some of my other favorite savory tart recipes, try these:
- Asparagus Goat Cheese Tart
- Baked Ham and Cheese Tart
- Asparagus Gruyere Tart; Featured on The TODAY Show
To my puff pastry lovin’ friends. You must try this mushroom tart recipe. You will thank me later. I hope you enjoy!
Mushroom Tart with Caramelized Onions and Thyme
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 large yellow onions cut into thin half moons
- 1 teaspoon kosher salt
- 2 to 3 cups mushrooms sliced; try to use cremini or baby portobello mushrooms
- 5 to 7 sprigs fresh thyme leaves stripped and chopped
- 2 to 3 teaspoons balsamic vinegar
- 2 sheets frozen puff pastry defrosted but kept cool
- freshly grated cheese: like Parmigiano-Reggiano or Gruyère
Instructions
- Heat the olive oil in a large sauté pan over medium heat. Add the onions and stir continuously until softened, about 8 to 10 minutes. Sprinkle in the salt, add the sliced mushrooms and continue stirring until the mushrooms release their moisture and the pan becomes more and more dry. When this happens, add half of the thyme and the balsamic vinegar and reduce the heat to medium low. Cook the veggies, stirring occasionally, until caramelized and golden, for about 20 to 25 minutes or so. Remove from the heat and set aside.
- Preheat the oven to 350°F. Adjust the oven rack to the center position.
- Unfold the sheet/s of defrosted puff pastry on a parchment-lined baking sheet. I used 2 so that my tart would be a little larger and just attached the puff pastry dough; you can just use 1 sheet if desired. Fold all the edges over to create the pretty border around your tart. Top the center of the rolled out puff pastry evenly with the onion, mushrooms, thyme mixture.
- Bake the tart for about 25 to 35 minutes, until the pastry is golden brown and flaky. When there is about 3 to 5 minutes left, if you are adding the cheese, sprinkle on the freshly grated cheese and continue baking for the remaining time. Remove it from the oven, sprinkle the remaining thyme over the top, and let it cool for about 10 minutes before slicing and serving.
Notes
Recipe adapted from Amy Pennington. I added the mushrooms because I simply LOVE them.
