Caramelized mushrooms & onions on puff pastry with melted fontina cheese topped with perfect eggs
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
1 teaspoon of The Spice Apothecary's Everyday Seasoning
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)
Sprinkle of Maldon Sea Salt
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 Everyday seasoning. 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 Maldon Sea Salt. Serve immediately