Ingredients:
1 Sheet Puff Pastry, thawed
8-10oz Mushrooms, sliced
2 Medium Sweet Onions, halved, thinly sliced
3T Extra Virgin Olive Oil
1t Salt
1/2t Black Pepper
3t Balsamic Vinegar
3/4c Mozzarella Cheese, shredded
1/4c Parmesan Cheese, grated
1/4c Fresh Parsley, chopped
Directions:
1. Remove puff pastry from packaging and let thaw while the onions and mushrooms cook
2. Heat 3T olive oil in large pan over medium heat (I went just a notch above medium)
3. Meanwhile, thinly slice both mushrooms and onions
4. Once oil is hot, add mushrooms and onions to pan, cooking 12-15 minutes (until most of the liquid released from the vegetables is gone)
5. Add balsamic vinegar to the pan and season with salt and pepper. Cook an additional 10-15 minutes until the vegetables are caramelized. Remove from heat when finished
6. Preheat oven to 350F
7. On a sheet of parchment paper, lightly dust the surface with AP flour and roll out the puff pastry. You want to roll the pastry until its 3-4mm thick
8. Place parchment paper with pastry on baking sheet
9. Fold up the edges of the puff pastry (this step is completely optional)
10. Evenly spread the carmelized onion mixture over the puff pastry
11. Sprinkle the cheese and parsley mixture over top of the tarte
12. Bake 25-30 minutes until the top of the tarte is golden brown
13. Let tarte cool 5-10 minutes before serving
