Mushroom Tart

So I broke the cardnal rule of baking and used a prepackaged puff pastry. I know, I know. It’s the worst… but it tastes soooo good. This is my first brunch challenge for the month. I’ve made this before for a holiday breakfast and it was devoured. I love the idea of savory breakfast foods – instead of loading up on sugar and sweets. It’s pretty inexpensive as well.

First let your puff pastry defrost. Once it’s soft, unfold and place on a greased baking sheet and roll out with a rolling pin. Score around the edges about 1 inch and poke holes in it with a fork.

Prebake at 400 degrees for no longer than 15 minutes, until it has risen and not quite browned.

While that’s in the oven, prepare your toppings. Slice up mushroom and green onion. Take out the pastry, punch down lightly, add some olive oil or butter. Place down the mushrooms first, the green onion and some more olive oil. I like to add the goat cheese after it comes out of the oven, but if you like your cheese all dried out, put it on as well.

Bake at 400 degrees for an actual 15 minutes. Let cool. Slice with a pizza cutter.

Note: You can saute the mushrooms and onions on the stove before you place them on the puff pastry, but I don’t think it needs the added fat and grease it would take to precook them.

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