Morel Mushroom & Goat Cheese Tart

Serves 8 as an appetizer

Serves 4 as a meal

3 tablespoons olive oil, divided

1 tablespoon butter

1 large onion, sliced

6 oz. morel mushrooms, or a mix of mushrooms

1/8 teaspoon (a pinch) ground cloves

1 sheet frozen puff pastry, thawed

4 oz. goat cheese, crumbled

1 teaspoon fresh savory

1 tablespoon milk

Sautee onions in 2 tablespoons olive oil over medium-low heat.  Season with cloves and salt and pepper to taste.  Cook onions 20-25 minutes until caramelized; they should be about the color of light brown sugar.  Remove from heat and set aside.

Sautee morel mushrooms in 1 tablespoon olive oil and 1 tablespoon butter (salt and pepper to taste).  About 10 minutes.  Remove from heat and set aside.

Roll out puff pastry to a 10" x 16" sheet.  Cut in half lengthwise to create two pieces 5" x 16" ( a pizza cutter really works great for this as it does not pull the dough).  Place two halves on parchment lined baking sheet and place in refrigerator to rest for 15 minutes.

Fold one of the puff pastry pieces in half lengthwise and make 2 inch slits along the folded edge every inch or so.  Immediately unfold to rest.

Spread sautéed onions on top of second puff pastry piece leaving an inch of the edge clear.  Layer goat cheese, savory and then mushrooms on top of onions.  Brush edges of puff pastry with milk to moisten.

Please slit puff pastry over top of filling and press edges together to seal.  Trim edges with pizza cutter and crimp with fork tines.  Brush with milk and sprinkle with coarse sea salt.

Bake tart in 375 degree preheated oven for 20-25 minutes until golden brown.  Remove from oven let rest 10 minutes.  Serve warm or at room temperature.

ENJOY!