6ozonions2 small or one large sliced in rings or rough chopped
16ozwhite button mushroomscleaned and sliced to 1/4" slices
1/4cupdry white wine
Preheat oven to 375 F. Add the onions and 1 tbsp of butter to a large non-stick pan over medium-high heat and sautee until soft and caramelized or browned.
Add the sliced mushrooms and the remaining tbsp of butter to the pan and continue cooking until the mushrooms become browned and any liquid released has evaporated.
Add a 1/4 cup of white wine to the pan and using a wooden spoon scrape up any brown bits from the bottom of the pan. Continue to cook until the wine has been absorbed.
Add in the garlic and thyme and cook for 1 more minute to release the flavours. Remove the mushroom mixture from the heat and set aside.
Cut the room temperature puff pastry into 15 squares. Place the squares on a large baking sheet lined with parchment paper. Add the mushroom mixture evenly to the centre of each puff pastry square.
Fold each edge of the puff pastry inward towards the mushroom mixture creating an open pocket.
In a small bowl add the egg and milk and whisk. Baste the edges of the puff pastry with the egg wash mixture using a basting brush.
Add the shredded Gouda to the top of each mushroom tart. Bake for about 15-18 minutes or until the cheese is melted and the puff pastry is golden brown and flaky. If the pastry still looks translucent continue baking until golden brown.
Remove from oven and drizzle with honey just before serving.
Best served the same day as baked.Substitutions:Gouda may be substituted for Edam, Jack or Muenster.A dry white wine like pinot grigio or chardonnay works best.Variations:If you would like smaller servings to serve a crowd cut the pastry into smaller squares or rounds. Bake time may be less for smaller tarts.