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Pizza & Flatbread

Mushroom, Onion & Egg Tart

Puff pastry crust with caramelized mushrooms and onions which create six pockets that each hold an egg sprinkled with fresh green parsley, red pepper flakes and white shredded parmesan cheese

Caramelized mushrooms and onions on puff pastry coated with melted fontina cheese topped with perfectly cooked eggs

This is an extremely versatile dish that can be served as breakfast, at brunch and even as a great dinner!

The first thing we need to do is take a sheet of puff pastry out of the freezer

Let this thaw for around 30 minutes


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While the puff pastry thaws we will start prepping the other ingredients

First we will need 3.5 ounces of shiitake mushrooms

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Remove the stems and discard

Slice the caps thinly

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Next we will need 10 ounces of baby bella mushrooms

Using a dry paper towel gently brush off any dirt from the mushrooms

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These we will slice stems and all

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We will also need 1 onion peeled, halved and sliced thinly

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Heat 2 tablespoons of olive oil in a pan over medium heat and add in the onions

Sprinkle with a pinch of kosher salt and ground black pepper

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Cook the onions stirring occasionally for 4-6 minutes or until they start to lightly brown and caramelize

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Next add in all of the mushrooms

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Cook 6-8 minutes or until the mushrooms are tender

Remove from the heat and set aside

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Preheat your oven to 375 F

Line a sheet pan with parchment paper sprayed with cooking oil

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At this point we should be ready to work with the puff pastry

Sprinkle your counter with some flour and lay out the pastry

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Roll it out to roughly the shape and size of the sheet pan

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Fold the pastry over the rolling pin and transfer to the sheet pan

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Using the tip of a knife score a line around the pastry around an an inch or so from the outside edge

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Repeat until you essentially form a frame around the pastry

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Next use a fork to gently poke holes inside the “frame”

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Why poke holes in the puff pastry before I bake it?

These holes will act like a vent that will keep the center from puffing up while allowing the outer edge to puff and form a crust

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Place in the oven and bake for around 10 minutes until lightly browned and starting to puff up

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Next we will need 5 ounces of shredded cheese

We used fontina

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Sprinkle the cheese over the center area of the pastry

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Place back in the oven and bake 3-4 minutes or until the cheese melts

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Next, using a spoon start adding the mushroom and onion mixture to the pastry

We made a frame around the outside, then a line across the center then two lines from top to bottom forming pockets that will help hold the eggs in place

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Next we will need 6 eggs

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We find it easier to crack the egg into a cup and then gently pour it into the pockets

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Start adding the eggs one at a time

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Repeat with the rest of the eggs

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Place back in the oven and bake for 15-20 minutes or until the whites are set and the yolks are still slightly runny

While that bakes we will need 1/2 teaspoon of crushed red pepper flakes (optional), 1 tablespoon of chopped fresh parsley and 2 tablespoons of shredded parmesan cheese for serving

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Remove the tart from the oven, sprinkle with the parsley, parmesan, red pepper flakes and a pinch of kosher salt

Serve immediately

Puff pastry crust with caramelized mushrooms and onions which create six pockets that each hold an egg sprinkled with fresh green parsley, red pepper flakes and white shredded parmesan cheese

Enjoy!!!

Simply Sundays! ~ Mushroom, Onion & Egg Tart

  • Servings: 6
  • Difficulty: Easy
  • Print

Ingredients

1 sheet of puff pastry (thawed)

3.5 ounces of shiitake mushrooms

10 ounces baby bella mushrooms

1 onion

2 tablespoons of olive oil

kosher salt

ground black pepper

5 ounces of shredded fontina cheese

6 eggs

1 tablespoon of chopped fresh parsley

2 tablespoons of shredded parmesan cheese

1/2 teaspoon of crushed red pepper flakes (optional)

Directions

Remove one sheet of puff pastry out of the freezer.  Let this thaw for around 30 minutes while you prep the next ingredients

Remove the stems from 3.5 ounces of shiitake mushrooms and discard.  Slice the caps thinly.  Using a dry paper towel gently brush off any dirt from 10 ounces of baby bella mushrooms.  Slice these stem and all.  Peel, halve and thinly slice 1 onion

Heat 2 tablespoons of olive oil in a pan over medium heat.  Add the onions to the pan and sprinkle with a pinch of kosher salt and ground black pepper.  Cook the onions stirring occasionally for 4-6 minutes or until they start to lightly brown and caramelize

Next add in all the mushrooms.  Cook 6-8 minutes or until the mushrooms are tender.  Remove from the heat and set aside

Preheat your oven to 375 F.  Line a sheet pan with parchment paper sprayed with cooking oil.  Sprinkle your counter with some flour and lay out the pastry.  Roll it out to roughly the shape and size of the sheet pan.  Fold the pastry over the rolling pin and transfer to the sheet pan

Using the tip of a knife score a line around the pastry around an inch or so from the outside edge.  Repeat until you essentially form a frame around the pastry.  Next use a fork to gently poke holes inside the “frame”

Place in the oven and bake for around 10 minutes until lightly browned and starting to puff up.  Remove from the oven and sprinkle the center area of the tart with 5 ounces of shredded fontina cheese.  Place back in the oven and bake 3-4 minutes or until the cheese melts

Next, using a spoon start adding the mushroom and onion mixture to the pastry.  Make a frame around the outside, then a line across the center then two lines from top to bottom forming pockets that will help hold the eggs in place

Crack and egg into a cup first then gently pour into one of the pockets.  Repeat with the remaining eggs.  Place back in the oven and bake for 15-20 minutes or until the whites are set and the yolks are still slightly runny

Remove the tart from the oven, sprinkle with the 1 tablespoon of chopped fresh parsley, 2 tablespoons of shredded parmesan cheese, 1/2 teaspoon of crushed red pepper flakes and a pinch of kosher salt.  Serve immediately

Architec Carving Board, Gripperwood

Mini Prep Glass Bowl

Reynolds Kitchens Parchment Paper

Good Cook Classic Wood Rolling Pin

Cooks Standard Multi-Ply Clad Stainless Steel Tagine and Extra Glass Lid, 4.5-Quart

Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece

ZELITE INFINITY Chef Knife 8 inch

NuWave Flex Precision Induction Cooktop

© Simply Sundays 2019
All rights reserved

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