Torta cogumelos e cebolas

Mushroom, Onion, and Cheese Tart: A delicious treat that can be served as an appetizer, side dish, or vegetarian main course 😋 Ingredients for 6 people: 🔸 1 package of Arosa laminated puff pastry (300g rectangle, 25 x 40cm) 🔸 370g medium/small onions 🔸 800g fresh mushrooms (Portobello and Paris) 🔸 2 tablespoons balsamic vinegar 🔸 1 tablespoon brown sugar 🔸 100g grated mozzarella cheese 🔸 Salt and pepper to taste 🔸 1 egg (for brushing the pastry) Preparation: 🔹 Clean the mushrooms and slice them into 0.5cm slices. Set aside. 🔹 Peel the onions and cut each one into 4 pieces (small ones) or 6 pieces (medium ones). Set aside. 🔹 Remove the puff pastry from the freezer and set aside (it should be thawed but very cold). 🔹 Heat a large skillet, add 4 tablespoons of olive oil and fry the mushrooms until the water that forms has completely evaporated (approx. 10 to 15 min). Add salt and pepper. 🔹 In another hot skillet, add 3 tablespoons of olive oil and fry the onions until golden brown (approx. 10 to 15 min). When golden brown, add the vinegar and sugar and wait until completely dry (2 min). 🔹 Open the chilled puff pastry on the counter. With a knife, cut a rectangle 1 cm from the edge of the dough. Use this cut edge to place over the sides of the dough to create a double border. 🔹 Prick the entire bottom of the puff pastry (except the edges) with a fork. 🔹 Transfer the prepared puff pastry to a baking sheet. 🔹 Beat the egg with a fork to mix the yolk and white. Brush the edge of the dough with this egg mixture. 🔹 Spread the onions on the bottom of the dough. Place the mushrooms on top of the onions and spread them evenly. 🔹 Sprinkle the entire pie with grated mozzarella. Bake at 180°C for approximately 25 minutes or until golden brown and the cheese is melted. 🔹 Serve immediately. ➡️ If you have fresh thyme at home, you can add it as it goes very well with the pie.