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Nutrition Facts
Serving Size 197 g
(Approx. 8 Servings)
Amount Per Serving
Calories 410 Calories From Fat 240
% Daily Value*
Total Fat 27 g 42%
Saturated Fat 11 g 55%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 500 mg 21%
Total Carbohydrate 30 g 10%
Dietary Fiber 2 g 8%
Sugars 5 g
Protein 10 g
Vitamin A 10% • Iron 15%
Vitamin C 10% • Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Mushroom & Sweet Onion Tart

Prep Time
30 minutes
Cook Time
50 minutes
Total Time
1 h 20 m
Serves
8  People

Ingredients

Recipe makes 8 Servings

1 pkg. puff pastry (17.3 Oz), thawed according to pkg. directions
1 egg, beaten
2 sweet onions, julienned
2 Tbsp butter, divided
10 Oz cremini mushrooms, quartered
2 Tbsp parsley, chopped
1/4 Tsp kosher salt
1/4 Tsp black pepper
1/4 cup(s) sherry wine
3 Tbsp heavy cream
4 Oz goat cheese
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Instructions

1
Preheat oven to 400ºF.
2
Lightly dust work surface with flour. Unroll puff pastry and lay flat. Using a rolling pin, roll out both sheets to approximately 10 x 16-inch rectangles.
3
Place one sheet of pastry on a lined baking sheet and set aside.
4
Using the second pastry sheet, cut a rectangle out of the center leaving a 1 inch border. Carefully place the cut pastry on the whole sheet of pastry (on the baking sheet) to form a lip or edge. Discard remaining puff pastry.
5
Score the inside edge of the pastry with a fork then brush the surface with beaten egg.
6
Bake 15 minutes, rotating once halfway through.
7
Meanwhile, cook onions in 1 tablespoon butter over low heat until well browned and tender, about 20 minutes. Set aside.
8
In a separate skillet, add remaining butter plus mushrooms, parsley, salt and pepper. Sauté mushrooms until browned. Deglaze pan with sherry and continue to cook until liquid is gone. Set aside.
9
In a mixing bowl, combine heavy cream and goat cheese using a hand mixer. Whip until smooth.
10
Carefully spread goat cheese mixture in the center of the tart and cover with onions and mushrooms. Bake 10 more minutes.
11
Serving suggestions: serve over mixed green salad or with a poached egg.

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