Mushroom and Brie Tart

Lazy days call for simple suppers and simple suppers call for a bit of a cheat – again, some ready made puff pastry. A quick trip to the local shops and I had everything I needed to put together another easy and tasty dinner. Mushrooms, onions, a little cheese and the puff pastry – all ingredients most pantries would already hold. With some salad alongside, this tart can either serve as a starter or a light meal. Or um…a large sized meal if two were to polish off the entire thing…

Mushroom and Brie Tart
serves 3-4 as a main course or 6 as a starter.

375g ready made puff pastry
2 large onions, cut in half from root to tip and sliced thinly
2 tbsp olive oil
5 portobello mushrooms, sliced
2 pinches dried thyme
salt and freshly ground black pepper
100g brie

Preheat your oven to 200 Celsius.

Heat the olive oil in a pot or pan over medium-low heat and add the sliced onions. Leave to soften and then brown, stirring occasionally. This will take a while! When the onions are a light brown, add the sliced mushrooms and cook the lot, stirring gently from time to time. Add the dried thyme too. Cook until the mushrooms had softened and released some of their juices. Season to taste with the salt and black pepper.

Roll the puff pastry into a sheet about 10 inches by 7 inches, more or less – it doesn’t need to be perfect. Top with the mushroom and onion mixture, taking care not to not add the liquid that’s come out from the mushrooms, leaving a 1 inch border on all sides. Roll or fold this border to encase the contents of the tart. Slice the brie thinly and arrange on top of the mushrooms/onions.

Bake in the oven for 20-30 minutes or until the pastry is golden brown and cooked on the bottom. Slice and serve with a bit of salad on the side.