The rustic Mushrooms Tart

Ingredients

1 sheet frozen Israeli savory dough or puff pastry, thawed

2 large yellow onions, thinly sliced

1 lb cremini mushrooms, sliced

1 lb shiitake mushrooms, sliced

4 tbsp olive oil, divided

1 sprig rosemary

1 large egg + 1 tbsp water, beaten (for egg wash)

Salt and black pepper to taste

Instructions

Preheat oven to 400°F. Line a large baking sheet with parchment paper. Unfold the thawed dough onto the sheet. Using a knife, lightly score a border 1 inch from the edges (do not cut all the way through). Use a fork to pierce the inner rectangle multiple times to prevent it from puffing too much. Place in the refrigerator. In a large skillet, melt 2 tablespoons of olive oil over medium-low heat. Add the sliced onions, a pinch of salt, and a pinch of black pepper. Cook, stirring occasionally, for 20-25 minutes until the onions are very soft, golden brown, and jammy. Remove from skillet and set aside. Increase the heat to medium-high.

Add remaining oil to the skillet with the onions. Add the sliced mushrooms in small batches and cook until they become deeply browned, about 4-5 minutes. Stir in the garlic and fresh thyme, cooking for 1 more minute until fragrant. Spread the onions evenly over the inner rectangle of the pastry. Top with the cremini and shiitake mushrooms, staying within the border, then lightly sprinkle with rosemary.

Brush the 1-inch outer border of the pastry with the egg wash. Bake for 20-25 minutes, or until the pastry is puffed and golden brown.