1. Set out your frozen puff pastry to allow it to thaw while making the mushroom & onion mixture.

Mushroom Onion Mixture

1. Melt oil and butter in a sauté pan on medium-high heat. Add the onion bottoms and sauté for 3-5 minutes. Add in the mushrooms and garlic, sautéing for another 3-5 minutes. Onions should look slightly translucent at this point.

2. Add in pecans, salt, and thyme. Stir for one minute so the pecans get slightly toasted.

3. Add in the red wine and honey. Stir and bring to a boil. Once boiling, reduce to low/simmer. Simmer for 5-10 minutes, until liquid is mostly absorbed by the mushrooms, onions, and pecans.

4. Set aside the mushroom & onion mixture to cool.

Assemble The Tart

1. Preheat your oven to 350F/177C. Unroll the puff pastry on a lightly floured surface and, with a rolling pin, roll the dough until it's about a 12x9 inch rectangle. Transfer the dough to a parchment-lined baking pan. Using the blunt edge of a butter knife, score ½ inch from edges of the dough without cutting through. Using a fork, poke holes in the inner part of the dough, leaving your ½ inch edges untouched until the egg wash step.

2. Spread a layer of ricotta cheese onto the tart. Optional, crack fresh black pepper over the ricotta cheese.

3. Take the mushroom & onion mixture and spoon it onto the tart evenly. Sprinkle with finely shredded white cheese.

Egg Wash

1. Combine the whisked egg and pinch of salt. Brush on to the ½ inch edges of the tart.

Bake The Tart

1. Bake at 350F/177C for 15 minutes, remove from oven and sprinkle on the goat cheese. Continue baking for 2-3 minutes or until edges of the tart are golden brown.

2. Remove from the oven and top with onion tops and/or a balsamic glaze. Slice and serve.