Mushroom & Mozzarella Tart

Its FRIDAY ya’all! So let’s splurge a little shall we?  Also – I will teach you a little lesson.  Read on…

I saw this recipe on ‘I am a food blog’ a few weeks ago and knew instantly that I had to try.  I tried to calculate the pp from my phone and was delighted to see that a whole puff pastry sheet was only 7pp.  How could it be?  Puff pastry is pretty much like eating a doughnut!  Instantly I began concocting recipes that included my newest low point find! Of course homemade doughnuts, but croissants and pizzas as well!  I bought all of the ingredients for this tasty recipe (subbed a few), came home, cooked it up and popped it in the oven.  I decided to recalculate the pp from my home computer, just to be on the safe side.  And you know what I found?!?! I was totally wrong about the pp, and the sheet of puff pastry was actually closer to 37pp.  Yikes! I quickly reconfigured my dinner but cutting down my portion of this tart and adding a salad. Needless to say this tart is the bomb, but what isn't when puff pastry is involved?  So splurge a little, make this tasty, flaky, mushroomy, tart…and call it a day.

Servings: 6

Serving Size:  1/6 of Pizza

Points Plus: 8pp

Prep Time: 10 minutes

Cook Time: 30 minutes

Level of Difficulty: Easy

Ingredients

Cooking spray

White onion, thinly sliced with a mandolin or sharp knife

1 cups shitake mushrooms, sliced

Salt + pepper to taste

1 sheet of frozen puff pastry, thawed

1 cup reduced fat mozzarella cheese

Fresh parsley to garnish

Instructions

Preheat your oven to 425.

Spray a large nonstick skillet and add your sliced onions. Cook until soft and caramelized, stirring occasionally, or about 20 minutes. Add mushrooms and continue to cook until the mushrooms are cooked and deep brown. Season with salt and pepper to taste.

Lay your thawed puff pastry on a SPRAYED (VERY IMPORTANT) cookie sheet. Top the puff pastry with the mushroom onion mixture and sprinkle on the cheese. Bake until the cheese is bubbly and pastry is puffy and golden brown, about 20 minutes. Enjoy with a sprinkling of flat leaf parsley.

Tip

I truly truly truly believe that you can sauté veggies and even caramelize onions without oil or butter.  The key is using a low heat.  Be patient and give it a whirl! 

XOXO - Katie