Caramelized Onion & Mushroom Tart with Chimichurri

Buttery puff pastry meets earthy mushrooms and bright Chimichurri in this flaky, flavor-packed tart.

Caramelized Onion & Mushroom Tart with Chimichurri

This one looks fancy but requires minimal effort. It starts with a store-bought puff pastry and ends with a flaky, golden tart layered with caramelized onions, buttery mushrooms, melty Gruyère, and a bold drizzle of Chimichurri to tie it all together. Serve it sliced for brunch, dinner, or anything in between.

Ingredients:

• 1 sheet puff pastry, thawed
• 2 medium onions, thinly sliced
• 1 cup mushrooms, sliced
• 2 tbsp butter
• 1 pack Howl at the Spoon Chimichurri Sauce
• 1/2 cup shredded Gruyère cheese
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a skillet, melt butter over medium heat. Add onions and cook, stirring occasionally, until caramelized (15–20 minutes).
3. Add mushrooms and sauté another 5–7 minutes until browned. Season with salt and pepper.
4. Roll out puff pastry on a baking sheet and score a 1-inch border around the edges with a knife (don’t cut all the way through).
5. Spread the caramelized onion and mushroom mixture inside the border. Top with shredded Gruyère.
6. Bake for 15–20 minutes until golden and puffed. Drizzle with Chimichurri before serving.

Flavor tip: Serve this warm or at room temp with a simple arugula salad. Fancy vibes. Minimal effort.