Mushroom Goat Cheese Tart

One sheet Puff Pastry, defrosted and cut into six pieces

1 Pint of Crimini Mushroom

1 Pint of Shiitake Mushroom

1/2 Sweet Onion, thinly sliced

1 tablespoon Fresh Oregano, chopped

1 tablespoon Fresh Sage, chopped

2 Garlic cloves, chopped

6 oz Monterey Jack Cheese, shredded

3 oz Goat Cheese

1 tablespoon Butter

2 tablespoon Olive Oil

1/4 teaspoon Chili Flakes

Salt, Pepper to taste

Fresh Basil

Pre-heat the skillet on medium, add oil and melt butter. Add thinly sliced onion, season with salt and pepper and saute until slightly golden, about 5-6 minutes. Add mushrooms, thinly sliced, season with salt, pepper, and chili flakes, saute for about 4-5 minutes( might need to add more olive oil, since mushroom suck up all the oil fast). Add chopped oregano, sage, and garlic. Cook for another 3-4 minutes.

Pre-heat oven to 400 degrees F.  Place pastry squares on the cookie sheet.

Arrange layers of monterey jack and mushroom mixture on each square. Bake for 20 minutes, until the edges are golden brown and cheese is melted.  Take tarts out of the oven, crumble a little of goat cheese on each square and top with fresh basil.

Serves 6

*Perfect dish on its own or to go with a lite green salad...