Caramelized Onion And Mushroom Tart

• 2 tbsp olive oil
• 3 None red onions, thinly sliced
• 1/4 cup packed brown sugar
• 1/4 cup red wine vinegar
• 2 sheets frozen puff pastry, thawed
• 1 tbsp milk
• 4 slices prosciutto
• 1 tbsp butter
• 7 oz button mushrooms, quartered
• 1 cup crumbled feta cheese
• 2 oz baby arugula leaves
• None None Olive oil, to serve

1. Preheat the oven to 400u0b0F. Lightly grease a large baking pan.
2. Heat oil in a large skillet on high heat. Saute onions 4-5 mins, until softened. Reduce heat to low. Stir in sugar and vinegar. Cook, stirring, 15-20 mins until onion has caramelized.
3. Meanwhile, cut two 5-inch circles from each pastry sheet. Prick bottoms with a fork. Place on prepared pan and brush with milk.
4. Bake 15-20 mins, until golden and puffed. Press down pastry with pack of spoon.
5. Place prosciutto in single layer on a baking pan. Bake 5 to 8 mins, until crisp. Cool and break prosciutto into pieces.
6. Melt butter in same skillet on high heat. Saute mushrooms 4-5 mins until tender. Spoon into large bowl. Add prosciutto, feta and arugula; mix lightly.
7. Divide caramelized onions among pastry crusts. Top with mushroom mixture. Serve drizzled with olive oil.

olive oil, red onions, brown sugar, red wine vinegar, pastry, milk, butter, button mushrooms, feta cheese, arugula, olive oil

Taken from recipes-plus.com/api/v2.0/recipes/25702 (may not work)