Onion and Mushroom Tart

Heat a good saute pan over low heat with one tablespoon of olive oil. When hot add the sliced onions, cooking them over a low heat for about 20-25 minutes and stirring from time to time. Slow cooking means that the sugar really comes out in the onions. You want them to be a nice golden color. Add the thyme in the last few minutes. When done remove onions to a separate bowl.

In the same saute pan, heat the remaining oil over medium heat. Add the mushrooms and cook them until they start to release their liquid, then add the onions back into the pan. Continue to cook until all the liquid has evaporated, then take the pan off of the heat and let them cool.

Turn oven on to 350 F to preheat.

Put the thawed puff pastry sheet onto a baking tray, per package instructions. Then make a lip around the edges of the sheet by folding the edges of the puff pastry in towards the center just a little.

Place the mushroom/onion mixture in the middle of the dough and spread it out. Place it in the preheated oven and cook for about 25 minutes or until the edges are a nice golden color.

Take the pan out of the oven and let the tart cool for just a couple of minutes before dotting the tart with some of the goat cheese. Cut and serve immediately or you could also let it cool, and then warm it a little before serving.