T.O.M tart

Here I have taken the delicious sweetness of caramelized onions, lush ripe tomatoes and meaty mushrooms, Gruyere cheese and a store bought puff pastry courtesy of Pepperidge Farm. I covered mine which is more akin to the Greek spanakopita. It's my first attempt at baking something other than lasagna. I call it T.O.M for Tomato, Onion, Mushroom. I realize there is a G there, let's just say it's silent.

Ingredients and Recipe:
1-1/2 large Vidalia onion, sliced
2-small tomatoes, thinly sliced
10-mushrooms, any combination. sliced
1-box Puff pastry thaw according to directions
1/4 cup Gruyere cheese
1-sprig Thyme
2-tbsp butter
1/4 cup flour
1-egg, lightly beaten

In a large skillet coat bottom with olive oil about 1/4 cup, 1 tablespoon of butter and sliced onions. Cook over low heat for about 30 minutes or until GBD (golden, brown, delicious). Preheat oven to 400 degrees. In another skillet heat 1 tablespoon of olive oil add sliced mushrooms and thyme. Cook until brown. In a cutting board add the flour and thawed pastry and roll or use your hands quickly to spread out to desired size. Spread with melted butter the add the tomatoes, mushrooms, onions and cheese to the first sheet. Cover with the second sheet and brush with egg wash. Cook for 20-30 minutes until golden brown. Let cool for a few minutes and then cut into squares. You now have a delicious, elegant meal for any day or night.

secondary ingredients

10 minutes in

getting their brown on

close to perfection

*ready baby!

all covered up

beautiful

Tip:

Don't cover up with the second pastry sheet and adjust cooking time according to directions in box. So then you have a tasty appetizer.

Happy Eating!