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This amazing flatbread combines the nuttiness of shitake mushrooms with the sweetness of caramelized red onion and a touch of dijon mustard for some brightness!
- 1 puff pastry thawed according to package directions
- 2 tbsp olive oil separated
- 1 pint shitake mushroom cleaned
- 1/2 red onion sliced
- 2 tsp dijon mustard
- 1 tsp garlic diced
- 4 ounces sharp white cheddar
- 4 sprigs fresh thyme leaves
- salt and pepper to taste
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Preheat oven to 400°F.
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While oven is preheating, bring a skillet to medium high heat and cook mushrooms with 1/2 TBSP olive oil until softened, about 5-8 minutes. If the oil disappears in the pan while cooking, add 1 tbsp water. Once Mushrooms are softened, remove from heat and set aside.
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Over medium high heat, add 1/2 tbsp olive oil and red onion and cook until the red onion is softened. Remove from heat and turn off grill.
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Using the remaining 1 tbsp olive oil, cover the base of the puff pastry with oil out to the edges. Use a fork to prick the pastry all over to keep it from puffing up too aggressively in the oven.
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Add your dijon and garlic to the oiled puff pastry.
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Next, evening distribute the mushrooms and red onion. Cover with white cheddar, and then season with fresh thyme, salt and pepper.
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Bake in oven for 10-12 minutes until the puff pastry is golden brown.
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Remove and let cool completely, roughly 10 minutes, until cutting and serving.
