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Dairy
Easy
1 Hour
Diets 
These can be cut smaller for hors d’oeuvres.
Yields 24 2-to-3-inch squares
4 Vidalia onions
1 tablespoon Gefen Oil
2 teaspoons sugar
1/2 teaspoon Tuscanini Balsamic Vinegar
1 tablespoon oil
1 pound button mushrooms, thinly sliced
1 pound shitake mushrooms, stems removed and thinly sliced
1 pound puff pastry dough
1 clove garlic, crushed
1 (7.5-ounce) package goat cheese, sliced thinly into 20 to 24 slices
kosher salt, for seasoning
pepper, for seasoning
To caramelize the onions, pour one tablespoon of oil into a heavy saucepan and heat. Add the onions, sugar and balsamic vinegar and cook over medium-low heat, stirring occasionally until the onions are soft and brown in color, about 25 minutes. Refrigerate until using.
In another heavy pan, heat the oil. Add the mushrooms and sauté until they are soft, about three to four minutes. Strain the mushrooms to remove any excess water.
Sprinkle the mushrooms with Kosher salt and freshly ground pepper.
Combine the mushroom and onion mixtures.
Preheat the oven to 380 degrees Fahrenheit.
Roll out the puff pastry dough on a lined cookie sheet, to 1/8 inch thick. (Thin, but not too thin that holes will form.)
Smear the dough with crushed garlic. Spread the mushroom and onion mixture over the garlic, leaving a small border around the edge of the dough.
Place the slices of goat cheese about two inches apart over the onions and mushrooms. Bake for 35 minutes.
Cut into squares with a pizza wheel and serve warm. Garnish with a basil leaf.
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