Mushroom, Pear, and Prosciutto Tart

Ingredients

• 1 sheet puff pastry, thawed
• 2 tbsp olive oil
• 8 oz mixed mushrooms (cremini, shiitake, oyster), sliced
• 1 small onion, thinly sliced
• 1 tbsp balsamic vinegar
• 1/2 cup grated Gruyère cheese
• 1 ripe pear, thinly sliced
• 4 thin slices prosciutto
• 2 tbsp pine nuts
• 1 tbsp fresh thyme leaves
• 1 tsp fresh rosemary, finely chopped
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes.
3. Add mushrooms and cook until browned and all liquid has evaporated, about 8 minutes. Stir in balsamic vinegar, season with salt and pepper, and cook for 1 more minute. Remove from heat.
4. Roll out puff pastry on a lightly floured surface. Transfer to the prepared baking sheet. Use a fork to prick the center, leaving a 1-inch border.
5. Spread Gruyère cheese over the center of the pastry. Top with the mushroom mixture, then arrange pear slices in a circular pattern.
6. Fold the edges of the pastry inward to create a rustic crust. Sprinkle pine nuts, thyme, and rosemary over the filling.
7. Bake for 25-30 minutes, or until the pastry is golden brown and puffed.
8. Remove from oven and top with prosciutto slices. Let cool for 5 minutes before slicing.