Puff pastry tart made with mushrooms sautéed with onions, fig jam, and Everyday Seasoning
Ingredients
Puff Pastry
Shiitake & maitake mushrooms
Butter
Olive oil
The Spice Apothecary's Everyday Seasoning
Medium sized onion
2 tablespoons fig jam
Shredded Asiago cheese
Fresh arugula for serving
Directions
Roll out puff pastry according to package directions, par-bake for 10 minutes at 350 degrees. Remove stems from shiitake mushrooms and thinly slice the caps. For the maitake mushrooms, start at the stem and break the cluster into large clumps. Tear into smaller pieces. Sauté the mushrooms in butter & olive oil for about 4-6 minutes until lightly browned. Season with Everyday Seasoning, remove from pan and set aside
Peel and dice a medium sized onion, add to the pan with a drizzle of olive oil if needed, and sauté for about 4-6 minutes. Add the mushrooms back to the pan along with 2 tablespoons of fig jam and stir until jam melts and the veggies are coated.
Spread the veggie mixture onto par baked puff pastry in an even layer and top with shredded Asiago cheese and bake for about 20 minutes at 350 degrees until cheese is melted then broil for 2 - 3 minutes until bubbly.
Remove from oven, sprinkle with fresh arugula and serve.