Pissaladière~ A French Tart With Caramelized Onions, Mushrooms & Tomatoes

• 2 tablespoons unsalted butter
• 1 tablespoon extra virgin olive oil
• 2 vidalia onions, thinly sliced
• 1 packet sliced medley of mushrooms, shitake & baby portobello
• 2 cloves of garlic, chopped
• 2 sprigs thyme
• 1 teaspoon thyme leaves
• 1 sprig rosemary
• salt & freshly ground pepper to taste
• 1 sheet frozen puff pastry, thawed
• 1 large egg yolk, ligtly beaten with one tsp water
• 10 small nicoise olives, halved lengthwise
• 15 grape tomatoes, halved lengthwise

1. In a medium skillet, melt the butter over medium heat & add the olive oil. Now add the onions, mushrooms, garlic, thyme and rosemary sprigs; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, partially covered and stirring occasionally, until the onions are softened and browned, about 25 minutes. Discard the Sprigs of thyme & rosemary.
2. Place the puff pastry on a 1-foot-long sheet of parchment paper and roll out to form a 10 1/2-inch rectangular pastry. Transfer to a baking pan. Using a fork, prick the pastry all over, leaving a 1-inch border. Refrigerate until ready to assemble
3. Preheat the oven to 400u0b0. Brush the pastry border with the egg wash. Spread the onions evenly over the center of the pastry and sprinkle with the olives and tomatoes. Bake until the edges are golden and the bottom is browned, about 20 minutes. Slice into quarters; serve warm or at room temperature.

unsalted butter, extra virgin olive oil, vidalia onions, packet, garlic, thyme, thyme, rosemary, salt, pastry, egg yolk, niueoise olives, grape tomatoes

Taken from food52.com/recipes/7439-pissaladiere-a-french-tart-with-caramelized-onions-mushrooms-tomatoes (may not work)