Mushroom and Goat Cheese Tart

Ingredients

• 1 sheet puff pastry, thawed
• 8 oz mixed mushrooms (cremini and shiitake), sliced
• 1 small yellow onion, thinly sliced
• 2 tbsp olive oil
• 4 oz goat cheese, crumbled
• 1 tbsp fresh thyme leaves
• 1 tsp fresh rosemary, finely chopped
• 1/2 tsp black pepper
• 1/4 tsp salt
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large skillet, heat olive oil over medium heat. Add onions and cook until soft and golden, about 8 minutes.
3. Add mushrooms, thyme, rosemary, salt, and pepper. Cook until mushrooms are tender and liquid has evaporated, about 10 minutes. Remove from heat and let cool slightly.
4. On a lightly floured surface, roll out puff pastry into a 12-inch circle. Transfer to the prepared baking sheet.
5. Using a knife, score a 1-inch border around the edge of the pastry, being careful not to cut all the way through.
6. Spread the mushroom mixture in the center, leaving the border intact. Dot with crumbled goat cheese.
7. Fold the scored border over the filling, pleating the edges to create a rustic rim.
8. Brush the pastry border with beaten egg.
9. Bake for 25-30 minutes, or until the pastry is golden brown and puffed.
10. Let cool for 5 minutes before serving. Garnish with additional fresh thyme.