Caramelized Onion, Mushroom And Goat Cheese Tart

• 1 None sheet frozen puff pastry, thawed
• 1 tbsp olive oil
• 1 None red onion, thinly sliced
• 1 tbsp red wine vinegar
• 1 tbsp brown sugar
• 2 1/2 tbsp butter
• 6 oz button mushrooms, quartered
• 2 oz goat cheese, crumbled, to serve
• None None baby arugula leaves, to serve
• None None balsamic vinegar, to serve

1. Preheat oven to 400u0b0F. Lightly grease 2 x 4-inch diameter loose-based tart pans. For the pastry cases, cut pastry sheet in half. Roll out until large enough to fit pans. Ease into pans, trimming edges and chill for 15 mins. Line pastry with parchment paper and fill with dry beans, then bake for 10 mins. Remove beans and paper and bake for 5-10 more mins until golden.
2. Meanwhile, for the filling, heat oil in a medium frying pan on high. Saute onion for 4-5 mins, until tender and browned. Stir in red wine vinegar and sugar. Reduce heat to medium. Cook for 8-10 mins, stirring occasionally, until caramelized. Transfer to a plate. Melt butter in same pan on high. Saute mushrooms for 4-5 mins, until golden and tender. Combine with onions.
3. Remove pastry cases from pans and add filling evenly. Top with goat cheese, arugula and a drizzle of balsamic vinegar, to serve.

pastry, olive oil, red onion, red wine vinegar, brown sugar, butter, button mushrooms, goat cheese, arugula, balsamic vinegar

Taken from recipes-plus.com/api/v2.0/recipes/23060 (may not work)