Tarte Au Gruyere
One sheet puff pastry (If frozen, defrost following directions on package)
1 small white onion, sliced
5 large marinated mushrooms, sliced (You can also use fresh, whichever you prefer)
½ cup grated gruyere cheese
½ cup grated mozzarella cheese
4 slices thinly sliced capiccola or prosciutto, roughly diced
2 sprigs fresh thyme
Salt and freshly ground pepper
Preheat oven to 400 degrees. In a small pan over medium heat, add oil and onions. Cook until caramelized.
Meanwhile, roll out pastry dough with a rolling pin until it is almost paper thin (this is to keep the puff pastry from puffing up too much in the oven).
Flute the edges of the crust and brush with about 1 tablespoon olive oil.
Top pastry with ¾ of the cheese mixture, caramelized onions, capiccola, and mushrooms. Sprinkle with thyme leaves, salt, freshly ground pepper, and remaining cheese.
Bake for about 15 minutes until edges are puffed and tart is a light golden brown.