Ingredients

• 1 cup portobella mushrooms, sliced
• 1 cup white button mushrooms, sliced
• 1/2 onion, julienned
• 4 garlic cloves, minced
• 1 puff pastry sheet
• 1 cup Swiss cheese
• 1 egg, beaten
• Glaze:
• 1 cup balsamic vinegar
• 1/4 cup brown sugar
• 1 Tbsp. Monin Roasted Hazelnut Syrup
• Salt

Glass: Culinary

Glass Size: 4 tarts.

Instructions

1. For the glaze, combine all ingredients into a saucepan and cook until reduced by a 1/3 or until large bubbles form (about 5 minutes). Set aside to cool.
2. Preheat oven to 400° F.
3. For the mushroom filling, sauté the mushrooms and onions in a large skillet over medium heat until caramelized (about 5-6 minutes). Add the garlic and cook until fragrant then remove from heat.
4. Spread a layer of cheese and then the mushrooms evenly over a sheet of puff pastry. Brush the edges down with the beaten egg then place in the oven for 10 minutes or until puffed up and golden brown.
5. Drizzle the glaze over the top of the tart and then cut into 4 pieces.
6. Serve immediately.