Caramelized Onion and Wild Mushroom Tart with Thyme
- Half pkg prepared puff pastry thawed
- 1/4 cup olive oil divided
- 2 onions thinly sliced
- 1 red onion thinly sliced
- 2 tbsp granulated sugar
- 2 tbsp balsamic vinegar
- 6 sprigs thyme divided
- 1 tsp each salt and pepper divided
- 1 tbsp butter
- 200 g shiitake or chanterelles trimmed
- 2 green onions finely chopped
- Arrange oven rack to bottom level then preheat oven to 400°F. Unroll puff pastry; press into fluted 9-10-inch tart pan with removable bottom. Line with foil or parchment paper; fill with dried beans. Bake until golden brown and dry on bottom, about 20 minutes. Remove parchment and weights; let cool in pan on rack.
- Caramelized onions: Meanwhile, in a large skillet, heat 1 tbsp of the oil over medium-high heat. Add both onions and cook covered, stirring occasionally until no liquid remains and onions are soft, about 6 minutes.
- Stir in sugar, vinegar and 1/4 tsp each of the salt and pepper; cook, stirring until onions are dark golden, 7 to 9 minutes. Stir in 2 thyme sprigs and transfer to a plate.
- Wipe skillet and heat remaining 3 tbsp oil and butter over medium-high heat; add chanterelles, 3 thyme sprigs and the remaining 3/4 tsp each salt and pepper and cook, stirring until liquid is absorbed, about 5 minutes.
- Spread the onion mixture over the puff pastry and top with mushrooms. Bake until pastry is cooked through, and vegetables are warmed, 10 to 15 minutes. Serve with fresh thyme leaves and green onions.
Tip: Chanterelles are in season from Summer to Fall. While there is no exact substitute for chanterelles, the golden child of mushrooms, try shiitake mushrooms when the season does not present itself.