Caramelized Onion, Mushroom, and Sun-dried Tomato Tart

You know those weeks when your to-do list seems to just never end?  Yeah, I'm having one of those.  Or maybe a few of those.  Lately it seems as if I can never get caught up.  All I keep hearing in my head is, "just keep swimming, just keep swimming", thanks Disney.. I can always count on you. 

Life kinda just gets away from me at times.  Normally I need it, so I go with it.


Part of the reason I love cooking is that it helps keep me grounded.  Having a bad day?  Bake a cake.  Stressed out?  Caramelize some onions.  Its my zen time, or something like that.

This tart is great for getting lost in the kitchen for a while, but doesn't take all day.  The earthiness of the mushrooms and thyme pair perfectly with the sweet and tart from the onions and tomatoes.  This tart is much lighter than than pizza, but gives you a feeling of indulgence.

We enjoyed a few pieces of this with a green salad and a glass of red wine.  Its a great weeknight meal with familiar flavors.  Plus,  who doesn't like caramelized onions?  

Caramelized Onion, Mushroom, and Sun-dried Tomato Tart
Takes: 1 hour 30 minutes
Makes: 8 Squares
Serves: 2 -4
A now stir it up original

Ingredients

• 2 large yellow onions, sliced (I chopped one and realized I needed more)
• 12 oz packaged mushrooms (I bought mine sliced)
• 3/4 cups sun dried tomatoes
• 2 cups Fontina cheese; shredded
• A few sprigs of fresh thyme
• 3 cloves of garlic, minced
• 1 sheet of puff pastry, thawed
• olive oil

Slice onions in half.  Place the cut side down and slice horizontally.  Heat olive oil in pan over medium heat and add the onions.  Spread them out evenly and let cook, stirring occasionally.  

The onions will cook for 30 - 45 minutes or until they are a dark golden brown.  Be sure to not stir the onions too often or they will not brown, only enough so they don't burn.  When onions are cooked, add a pinch or two of salt and chopped thyme.  Stir, taste and adjust seasonings accordingly.  

In the same pan over medium heat, throw in the sliced mushrooms (if needed add more olive oil).  Add a pinch of salt, and a pinch of chopped thyme.  Continue to cook, stirring occasionally, until tender (around 10 minutes).

Pre-heat the oven to 350 degrees.  Roll out the puff pastry so it is slightly bigger than a 9 x 13 sheet pan.  Place the puff pastry on a sheet pan and fold in the edges to create a "crust".  Using a fork, poke holes evenly over the puff pastry.  

Place the sheet pan in the oven and cook for 5-8 minutes, or until the puff pastry is lightly golden and small bubbles have formed.

Brush the puff pastry with olive oil and sprinkle the minced garlic over it.

Evenly spread the caramelized onions, mushrooms, and sun dried tomatoes over the top.

Finally, top everything with the Fontina cheese (more is better here, right??)  Place the tart in the oven and bake until the cheese is melted and beginning to brown.  Sprinkle finished tart with remaining chopped thyme.  Cut into 8 squares and enjoy!!!