Beer Caramelized Mushroom & Onion Tart |Cooking With Amanda

I want to eat all the mushroom and onion things! This tart allows me to do just that. I used to be really into tarts, and by being "really into tarts", that means that I used to make them a whole lot more than I do now. I really enjoyed that they were so easy to whip and so I could have a quick and tasty meal. In the past week, I have had numerous work obligations, a surprise conference to attend, a 24-hour trip down to Baltimore and back, and an emergency stop to the dentist to check out a filling. So, all I really want is a hot freaking lunch to get me through each day.

Enter Sid from Sid's Sea Palm Cooking. I was assigned Sid's blog for this month's Secret Recipe Club, and it was pretty difficult to choose which recipe I wanted to make. However, after I saw the mushroom and caramelized onion tart, I was sold. In fact, I was so excited that I decided to pour beer in the pan of veggies as well. Sorry, but...beer. Hope you don't mind, Sid!

Oh, and there's goat cheese involved in this business as well. You're welcome.

Beer Caramelized Mushroom & Onion Tart

adapted from Sid's Sea Palm Cooking

makes 1 tart

2 medium onions, sliced thinly
8 oz. sliced mushrooms
1-2 tablespoons olive oil
2/3 cup beer
1/2 teaspoon dried thyme
1 sheet frozen puff pastry, thawed in refrigerator overnight
1 egg, beaten
salt & pepper, to taste
4 ounces crumbled goat cheese

1) Heat the oil in a large saucepan over medium heat. Add the sliced onions and saute for about 5 minutes, stirring periodically until the onions are slightly softened.

I threw in a shallot as well just because I wanted to use it up.

2) Add the mushrooms and continue to saute for about 3 minutes.

3) Add the beer and simmer, covered, over low heat for 5-10 minutes.

4) Remove the cover and simmer until the liquid is mostly evaporated.

5) Stir in the thyme and mix until incorporated. Remove the mushrooms and onions from the pan and set aside to cool.

6) Preheat the oven to 400 degrees F.

7) Place a piece of parchment paper on a baking sheet. Unfold the puff pastry on top of the paper.

8) Score the edges of the pastry with a 1-inch border, taking care not to cut all the way through the pastry. Use a fork to prick within the border.

You didn't think I'd be able to do this without some sort of issue, did you?

You're funny. My pastry thawed out too quickly on me and I had to use a rolling pin

to get it to the intended size.

9) Brush the entire pastry with the beaten egg.

10) Sprinkle salt and pepper, to taste, over the entire pastry.

11) Scatter the goat cheese within the border.

12) Top with the cooled mushroom and onion mixture.

13) Place the assembled tart in the oven for 20-25 minutes, or until the edges are a nice golden color.

14) Allow the tart to cool slightly before serving. Serve warm.

Wow, seems like so many steps but do not be fooled. This is an easy recipe. Trust me. I reject recipes immediately if I think it'll take more than 30-45 minutes of actual work.

I was seriously impressed by the flavors of this little ole' tart. The beer-caramelized vegetables, creamy goat cheese, and the crispy pastry all came together to form a hearty tart which I would be proud to serve to anyone.

FYI, it's not necessary to divulge to your fellow eaters just how simple it is to make this tart. Just sayin'.