PORTOBELLO & ONION TART
This fragrant tart is comfort with a capital "C," especially with fresh rosemary or thyme. We pair it with a salad for dinner or an egg for breakfast. -Robin Wagganer, San Jose, California
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. Unfold puff pastry onto a parchment paper-lined baking sheet. Using a sharp knife, score a 1/2" border along edges of pastry. Within border, prick pastry with a fork. Bake 8-10 minutes or until golden brown. Remove from oven. If center has puffed, flatten gently with a spatula. , Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat. Add mushrooms; cook and stir 4-5 minutes or until lightly browned. Remove from pan. To same pan, add remaining oil and the onion; cook and stir 2-3 minutes or until lightly browned. Return mushrooms to pan; stir in salt. , In a small bowl, whisk eggs until blended; stir in cheese. Pour into crust. Top evenly with mushroom mixture. Bake 13-15 minutes or just until cheese mixture is set. If desired, sprinkle with rosemary.
Nutrition Facts : Calories 503 calories, Fat 33g fat (10g saturated fat), Cholesterol 128mg cholesterol, Sodium 525mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 7g fiber), Protein 15g protein.
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Tansar Tansar
[email protected]I'm not sure about this recipe. I've never had a portobello onion tart before.
WD Bishop
[email protected]This tart looks delicious! I can't wait to try it.
Zahara Thompson
[email protected]This recipe was a bit confusing to follow. I wasn't sure what size baking dish to use, and the instructions for making the crust were not very clear.
Mehedi X X
[email protected]This tart was a bit too rich for my taste. The goat cheese was a bit too overpowering. I think I would have preferred a more subtle flavor.
Argentina Lover
[email protected]I'm not usually a fan of portobello mushrooms, but I loved this tart! The onions and goat cheese really balanced out the flavor of the mushrooms. I will definitely be making this again.
Anna Beard
[email protected]This was the best portobello onion tart I've ever had! The crust was flaky and buttery, and the filling was savory and delicious. I highly recommend this recipe.
Coconut Bimbo
[email protected]This tart was amazing! The flavors were so well-balanced and the crust was perfect. I will definitely be making this again.
David Wood
[email protected]This recipe was easy to follow and the tart turned out great! I used white onion instead of red onion, and it was still delicious. The goat cheese and thyme added a nice touch of flavor. I will definitely be making this again.
Peris jung Kunwar
[email protected]This tart was delicious! The portobello mushrooms and onions were perfectly cooked, and the goat cheese added a nice creamy flavor. The crust was also very good. I used a gluten-free pie crust, and it worked out great. I will definitely be making thi
Jihan Hassan
[email protected]I made this tart for a party and it was a huge success! Everyone loved it, especially the crust. I used a store-bought pie crust to save time, but I think next time I'll try making my own. Overall, this is a great recipe and I highly recommend it.
rehmat Pathan390
[email protected]This tart was a hit! The combination of portobello mushrooms and onions was savory and satisfying, and the creamy goat cheese added a touch of tang. The crust was flaky and golden brown, and the whole dish came together beautifully. I will definitely