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Categories:Viewed: 96 - Published at: 3 years ago
Ingredients
- 1 sheet frozen puff pastry, thawed
- 2 tablespoons olive oil, divided
- 1/2 pound sliced baby portobello mushrooms
- 1 large onion, halved and thinly sliced
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup (4 ounces) crumbled goat cheese or Gorgonzola cheese
- 2 teaspoons minced fresh rosemary, optional
Method
- Preheat oven to 400°. Unfold puff pastry onto a parchment paper-lined
- . 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.
