Serves 8

Level: Intermediate | Prep time: 15 minutes; Cook time: 55 minutes; Cooling time: 10 minutes; Total time: 1 hour, 20 minutes

This savory tart is layered with caramelized onions and is the perfect appetizer for parties or serving as a main course for Sunday brunch.

Sourcing note: La Montañita Co-op carries Tucumcari Mountain Cheese Factory cheeses and Dufour Classic Puff Pastry at all their locations.

Print Recipe

Savory Cheese Tart with Onion and Mushroom

Prep Time15 minutes
Cook Time55 minutes
Cooling Time10 minutes
Total Time1 hour 20 minutes
Servings: 12

Ingredients

  • 14 ounces (1 package, if using premade) of all-butter puff pastry (we used Dufour Classic Puff Pastry)
  • 3 tablespoons butter, divided
  • 2 medium yellow onions, halved and thinly sliced
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided
  • 1/4 cup white wine
  • 1/4 cup beef stock
  • 12 ounces shiitake mushrooms
  • 2 garlic cloves, minced
  • 1 tablespoon fresh sage leaves, finely chopped
  • 1 3/4 cups cheese, grated (we used a mix of asiago and sharp white cheddar cheese from Tucumcari Mountain Cheese Factory*)
  • 1 egg, beaten, for egg wash

Instructions

  • Thaw puff pastry according to package instructions and keep in the refrigerator until ready to use.
  • In a large, heavy-bottomed skillet over medium-high heat, add 1 1/2 tablespoons of butter. Once butter is melted and the skillet is hot, add sliced onions, 1/4 teaspoon salt, and 1/8 teaspoon black pepper, and turn the stove to medium heat. Cook onions, stirring frequently, until cooked down, deeply caramelized, and jammy—approximately 20 minutes. Once caramelized, turn heat up to medium high, pour in the wine, and let it bubble up for a minute and evaporate. Next, add in beef stock and allow it to cook until almost completely absorbed. Reduce heat to low momentarily, and spoon the onions into a bowl to cool.
  • Add remaining 1 1/2 tablespoons of butter to the same skillet and return the heat to medium high. Add in sliced mushrooms, 1/4 teaspoon salt, and 1/8 teaspoon black pepper, and sauté mushrooms for about 5–7 minutes, until golden but still meaty with some texture. Add garlic and stir in 1/2 tablespoon of fresh sage. Once aromatic, turn off the heat. Spoon mushrooms into a separate bowl lined with a paper towel to absorb excess moisture while cooling.
  • Preheat oven to 400°F.
  • Place parchment paper the size of your baking sheet (at least 10x13 inches) on a work surface and sprinkle lightly with flour. Place the thawed puff pastry sheet on the parchment paper, and give it a gentle roll with a rolling pin, just enough to even the edges and make it symmetrical. (You want a size roughly 10x13 inches and 1/8 inch thick.)
  • Create a border for your tart, using a sharp knife to gently score the pastry about 1/2 inch from the edge, all the way around, taking care not to cut through the pastry. Use a fork to prick the center of the puff pastry a few times (not the border)—this helps it to bake flat. Slide the pastry, with the parchment paper, onto the baking sheet, and chill for 5–10 minutes in the refrigerator.
  • Lightly sprinkle 3/4 cup of cheese around the bottom of the pastry, then top with sautéed mushrooms and caramelized onions. Sprinkle on remaining cheese. Gently egg-wash the border you created, and bake the tart until the pastry turns a deep, golden brown, approximately 22–28 minutes.
  • Allow tart to cool on the baking sheet for 10 minutes, sprinkle on the remaining sage leaves as garnish, and cut the tart into 8 pieces. Serve hot or at room temperature.