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
While the puff pastry thaws we will start prepping the other ingredients
First we will need 3.5 ounces of shiitake mushrooms
Remove the stems and discard
Slice the caps thinly
Next we will need 10 ounces of baby bella mushrooms
Using a dry paper towel gently brush off any dirt from the mushrooms
These we will slice stems and all
We will also need 1 onion peeled, halved and sliced thinly
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
Cook the onions stirring occasionally for 4-6 minutes or until they start to lightly brown and caramelize
Next add in all of 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
At this point we should be ready to work with the puff pastry
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 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”
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
Place in the oven and bake for around 10 minutes until lightly browned and starting to puff up
Next we will need 5 ounces of shredded cheese
We used fontina
Sprinkle the cheese over the center area of the pastry
Place back in the oven and bake 3-4 minutes or until the cheese melts
Drop the heat of the oven to 350 F
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
Next we will need 6 eggs
We find it easier to crack the egg into a cup and then gently pour it into the pockets
Start adding the eggs one at a time
Repeat with the rest of the 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
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
Remove the tart from the oven, sprinkle with the parsley, parmesan, red pepper flakes and a pinch of kosher salt
Serve immediately
Enjoy!!!
Simply Sundays! ~ Mushroom, Onion & Egg Tart
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
Drop the heat of the oven to 350 F. 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
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
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