On Our Table - Mushroom Tart

Flour, for rolling out puff pastry
1 (from a 17.3-ounce package) sheet frozen puff pastry, thawed according to package instructions
1/8 cup sweet onion, chopped
2 tablespoons olive oil
Coarse salt and ground pepper
1 lb of your favorite Mushrooms (I use Portabella , Shiitake, Chanterelle, White & Brown Mushroom)
Chives
Parmesan Cheese (freshly grated less then 1/8 cup)
Fontina Cheese For topping (freshly grated)

Directions

Pull frozen puff out early and let it thaw out in the fridge for at least 2 hours.

Preheat oven to 400 degrees. On a floured surface, roll the puff pastry out to a  rectangle. Trim uneven edges. Place the pastry on a greased baking sheet. With a sharp knife, lightly score dough to form a 1-inch border (will look like a frame). Using a fork, prick dough inside the border every 1/2 inch. Bake until golden, rotating pan once, about 10 minutes.

Meanwhile, in a frying pan on medium heat toss onion with 1 tablespoon oil cook until onion begins to brown, about 5 minutes. Stir. Continue cooking poor in the remaining oil. Add mushrooms; cook for about 10 minutes. season with garlic salt and pepper. Cover and cook until wilted, about 5 minutes more.

After removing the puff pastry from the oven. Top dough with mushrooms. Scatter chives and cheeses. Bake until cheese is lightly browned, about 6 minutes.

You can top the tart with anything you like that is in the fridge. Vegetables, chicken, pesto, ect.)

Try this recipe out with your own twist!
How did it turn out for you?