Caramelized Shallot and Balsamic Mushroom Tart with Thyme Ricotta

Ingredients

• •1 sheet puff pastry, thawed
• •6 medium shallots, thinly sliced
• •2 tablespoons olive oil
• •1 tablespoon unsalted butter
• •1 tablespoon sugar
• •1 cup cremini mushrooms, thinly sliced
• •2 tablespoons balsamic vinegar
• •1/2 cup ricotta cheese
• •1 teaspoon fresh thyme leaves, chopped
• •1 egg, beaten (for egg wash)
• •Salt to taste
• •Black pepper to taste

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Roll out the puff pastry on a parchment-lined baking sheet and use a knife to score a 1-inch border around the edges without cutting through.

3. 3

   Heat olive oil and butter in a large skillet over medium heat and add the sliced shallots.

4. 4

   Sprinkle the sugar over the shallots and cook, stirring occasionally, for 12-15 minutes until caramelized and golden.

5. 5

   Add the mushrooms to the skillet and sauté for 5 minutes until softened.

6. 6

   Deglaze the skillet with balsamic vinegar and cook for an additional 2 minutes, stirring well.

7. 7

   In a small bowl, mix ricotta cheese with thyme, salt, and black pepper to taste.

8. 8

   Spread the ricotta mixture evenly over the puff pastry, staying within the scored border.

9. 9

   Top the ricotta with the caramelized shallots and balsamic mushrooms, spreading evenly.

10. 10

    Brush the edges of the puff pastry with beaten egg for a golden crust.

11. 11

    Bake the tart in the preheated oven for 25 minutes or until the pastry is puffed and golden brown.

12. 12

    Allow to cool slightly before slicing and serving.