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1
Heat a good saute pan over low heat with one tablespoon of olive oil.
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2
When hot add the sliced onions, cooking them over a low heat for about 20-25 minutes and stirring from time to time.
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3
Slow cooking means that the sugar really comes out in the onions.
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4
You want them to be a nice golden color.
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5
Add the thyme in the last few minutes.
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6
When done remove onions to a separate bowl.
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7
In the same saute pan, heat the remaining oil over medium heat.
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8
Add the mushrooms and cook them until they start to release their liquid, then add the onions back into the pan.
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9
Continue to cook until all the liquid has evaporated, then take the pan off of the heat and let them cool.
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10
Turn oven on to 350 F to preheat.
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11
Put the thawed puff pastry sheet onto a baking tray, per package instructions.
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12
Then make a lip around the edges of the sheet by folding the edges of the puff pastry in towards the center just a little.
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13
Place the mushroom/onion mixture in the middle of the dough and spread it out.
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14
Place it in the preheated oven and cook for about 25 minutes or until the edges are a nice golden color.
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15
Take the pan out of the oven and let the tart cool for just a couple of minutes before dotting the tart with some of the goat cheese.
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16
Cut and serve immediately or you could also let it cool, and then warm it a little before serving.
