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Ingredients:
sheet puff pastry or pie dough
large onions, thinly sliced (300 g)
tbsp (30 ml) olive oil
tsp brown sugar (5 g)
oz (225 g) mixed mushrooms, sliced
oz (85 g) Gorgonzola cheese, crumbled
egg (for egg wash)
Salt & pepper, to taste
Optional: fresh thyme for garnish
Preheat oven to 400°F (200°C).
In a skillet, cook onions with olive oil and brown sugar over medium heat for 20 minutes until caramelized.
Add mushrooms and cook 5–7 minutes until softened.
Season with salt and pepper.
Roll out puff pastry on parchment-lined tray.
Spoon onion-mushroom mixture into center, leaving a 2-inch border.
Top with Gorgonzola.
Fold edges over filling, pleating gently.
Brush crust with beaten egg.
Directions:
Bake 25–30 minutes until golden and crisp. Garnish with thyme and serve warm.