Portobello & Onion Tart

• 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

1. Preheat oven to 400u0b0. Unfold puff pastry onto a parchment paper-lined
2. . 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.
3. 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.
4. 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.

pastry, olive oil, baby portobello mushrooms, onion, salt, eggs, goat cheese, fresh rosemary

Taken from www.tasteofhome.com/recipes/portobello-onion-tart/ (may not work)