@suquilanda45: Mushroom and Caramelized Onion Phyllo Tart Ingredients:🍄🍄🍄🍄🍄 1 package phyllo dough, thawed 8 ounces mixed mushrooms, thinly sliced 1 large sweet onion, thinly sliced 2–3 garlic cloves, minced 1/2 cup vegetable broth 1 tablespoon honey 1 tablespoon fresh thyme leaves (or 1 teaspoon dried) 1–2 sprigs fresh rosemary, finely chopped Red pepper flakes, to taste Salt, to taste Black pepper, to taste 1/3 cup shredded Gruyère-style cheese 1/3 cup shredded Fontina-style cheese 8 ounces fresh mozzarella, sliced or torn 1/4 cup fresh basil leaves, torn (for finishing) 1/2 cup unsalted butter, melted 2–3 tablespoons olive oil Directions:🍄🍄🍄🍄 Preheat oven to 375°F (190°C). Line a baking sheet or tart pan with parchment paper. Heat olive oil in a large skillet over medium heat. Add sliced onions and cook slowly for 12–15 minutes until soft and caramelized. Stir in mushrooms and cook until tender and golden, about 6–8 minutes. Add garlic, thyme, rosemary, and red pepper flakes. Cook for 1 minute until fragrant. Pour in vegetable broth and honey, letting it simmer until liquid reduces and mixture becomes rich and jammy. Season with salt and black pepper. Remove from heat. Lay one sheet of phyllo dough onto the prepared pan and brush lightly with melted butter. Repeat layering (about 6–8 sheets), brushing each layer with butter. Gently fold or crimp edges slightly to form a rustic border. Sprinkle Gruyère and Fontina evenly over the base. Spread the mushroom and onion mixture on top. Add torn mozzarella pieces across the tart. Bake for 20–25 minutes, or until the phyllo is golden and crisp and the cheese is bubbling. Remove from oven and finish with fresh basil before slicing and serving. Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes Kcal: 360 kcal (per slice approx.) | Servings: 6 servings

Elizabeth E Suquilanda (Liz)

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Region: US

Thursday 20 August 2026 19:54:00 GMT