PORTOBELLO & ONION TART

Portobello & Onion Tart image

This fragrant tart is comfort with a capital "C," especially with fresh rosemary or thyme. We pair it with a salad for dinner or an egg for breakfast. -Robin Wagganer, San Jose, California

Provided by Taste of Home

Time 30m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 sheet frozen puff pastry, thawed
2 tablespoons olive oil, divided
1/2 pound sliced baby portobello mushrooms
1 large onion, halved and thinly sliced
1/4 teaspoon salt
2 large eggs
1 cup (4 ounces) crumbled goat cheese or Gorgonzola cheese
2 teaspoons minced fresh rosemary, optional

Steps:

Preheat oven to 400°. Unfold puff pastry onto a parchment paper-lined baking sheet. Using a sharp knife, score a 1/2" border along edges of pastry. Within border, prick pastry with a fork. Bake 8-10 minutes or until golden brown. Remove from oven. If center has puffed, flatten gently with a spatula. , Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat. Add mushrooms; cook and stir 4-5 minutes or until lightly browned. Remove from pan. To same pan, add remaining oil and the onion; cook and stir 2-3 minutes or until lightly browned. Return mushrooms to pan; stir in salt. , In a small bowl, whisk eggs until blended; stir in cheese. Pour into crust. Top evenly with mushroom mixture. Bake 13-15 minutes or just until cheese mixture is set. If desired, sprinkle with rosemary.

Nutrition Facts : Calories 503 calories, Fat 33g fat (10g saturated fat), Cholesterol 128mg cholesterol, Sodium 525mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 7g fiber), Protein 15g protein.