Mushrooms, goat cheese, arugula, cranberries… sounds like we're building a fantastic salad, doesn't it? But no! This time, your favorite salad ingredients are paired with flaky, delicate puff pastry. And if those flavors don't get your tongue tantalized, this tart is also topped with fresh mozzarella and sautéed red onions. Decadent in the best way, we bet you never confuse this ingredient list with a salad again.
Keep puff pastry in refrigerator until use for best results.
Halve and peel onion. Slice halves into thin strips.
Coarsely chop cranberries.
Sauté the Vegetables
Heat 1 tsp. olive oil in a medium pan over medium heat.
Add mushrooms and onions to hot pan and stir occasionally until tender and lightly charred, 5-7 minutes.
Remove pan from burner. Season with a pinch of salt and pepper.
Prepare the Tarts
Place each puff pastry sheet on prepared baking sheet. Use a fork to poke holes in puff pastry. Top each sheet with sautéed vegetables, goat cheese (breaking up with your hands if needed), and mozzarella. Season each tart with a pinch of salt and pepper.
Bake the Tarts
Bake tarts until puff pastry is golden brown and cheese has melted, 10-12 minutes.
Finish the Tarts
Remove tarts from oven and garnish with arugula, cranberries, and balsamic vinaigrette.
Plate dish as pictured on front of card. Bon appetit!