Mushroom Pastry Tarts

1. 1

   In a small dry skillet, toast walnuts over low heat 5-7 minutes or until lightly browned, stirring occasionally. Remove and set aside.

2. 2

   In a large skillet, heat 2 tablespoons oil over medium heat. Add onions; cook and stir 6-8 minutes or until softened. Reduce heat to medium-low; cook 20-22 minutes or until onions are deep golden brown, stirring occasionally. Add garlic, brown sugar, salt and pepper; cook 1 minute longer. Transfer to a small bowl.

3. 3

   Add wine to pan, stirring to loosen browned bits. Bring to a boil. Cook and stir 1 minute; pour over onions. In same skillet, heat remaining oil over medium-high heat. Add mushrooms and 1 teaspoon thyme; cook and stir 8-10 minutes or until liquid is almost absorbed. Stir in onions. Remove from heat; cover and set aside.

4. 4

   Preheat oven to 400u00b0. Unfold puff pastry. On a lightly floured surface, roll pastry into a 12-in. square. Cut into two 12x6-in. rectangles. Transfer to

5. 5

   . Using a sharp knife, score 1/2 in. from edges of each pastry (do not cut through). Using a fork, poke holes in pastry. Bake 10-12 minutes or until puffed and lightly browned. Remove from oven. Press down center with a spoon if necessary. Reduce oven setting to 350u00b0.

6. 6

   Spoon mushroom mixture over tarts. Sprinkle with walnuts; top with cheese. Sprinkle with remaining thyme. Bake 5 minutes longer or until cheese is melted. Cut each tart into six pieces.

* Per serving · 4 servings · Values may vary.