Easy Mushroom and Tomato Tart

Preheat oven to 255°F.

In an oven-safe dish, dress tomatoes with 2 teaspoons olive oil, balsamic vinegar, and agave nectar. Season with salt and pepper to taste and set aside.

Chop mushrooms into ¼-inch cubes and place in a bowl. Add 1/4 cup onions, garlic, parsley, 4 teaspoons olive oil, soy sauce, and Worcestershire sauce. Stir to coat mushrooms evenly, then salt and pepper to taste.

Pour prepared mushroom cubes into another oven safe dish, spreading in a single layer so that the chopped mushrooms roast evenly. Transfer both dishes to preheated oven. Slowly roast mushrooms until they are wilted and very aromatic, about 1 hour.

Remove mushrooms from oven and allow to cool. Transfer to a closed container and store in the refrigerator until ready to assemble the tart.

After removing mushrooms, shake oven dish containing tomatoes so that tomatoes roll over in the pan. Continue baking until tomatoes are wilted, skins are broken, and everything is somewhat caramelized from the balsamic and agave (about 3 more hours). Shake the dish every hour or so to roll the roasting tomatoes.

Remove tomatoes from oven, allow them to cool completely, then add to the same container with roasted mushrooms. You can assemble the tart at this time or keep the container in the refrigerator for a day or two before preparing the tart.

To assemble the tart, preheat oven to 425°F.

Use a rolling pin to slightly stretch puff pastry sheet on a lightly floured surface, until rectangle is about ¼-inch larger on all sides. This helps prevent the pastry from puffing up too high while baking. Transfer the puff pastry to a parchment-covered sheet pan with a lip.

Spread cream cheese over puff pastry. Sprinkle lightly with salt to season.

Remove the mushrooms and tomatoes from the refrigerator. Stir to combine the ingredients and break up tomatoes a bit. The mixture should look somewhat like a paste made up of coarse pieces. Spread tomato and mushroom mixture evenly over cream cheese. Sprinkle remaining 1 teaspoon of finely chopped onions over the tomatoes and mushrooms.

Fold edges of the puff pastry by about 1 inch over the topping. Lightly spray folded edges with olive oil cooking spray to enhance browning, if desired.

Bake for 20 minutes, or until folded edges of pastry are a light golden brown. Remove from oven, lightly drizzle with olive oil, spanning both topping and crust. Garnish with fresh parsley, cut to desired portion size, and serve warm.