1 tbsp. olive oil
1 large onion, thinly sliced
1 tbsp. unsalted butter
16 oz. white mushrooms, thinly sliced
2 clove garlic, chopped
1 tsp. dried thyme
¼ cup white wine
2 sheets puff pastry
1 cup grated Parmasan
1 egg + 1 tablespoon water, for the egg wash
handful of parsley, chopped

Preheat oven to 400F and line two baking trays with parchment paper.

Heat the olive oil in a large pan over medium-low heat and add the onions. Cook, stirring until they begin to caramelize - this can take about 20 minutes. Add the butter to the pan. Next, add the mushrooms and sauté, stirring occasionally, until soft and the liquid evaporates, for around 15 minutes.

Add the garlic and thyme; cook until fragrant for 1 minute. Season to taste with salt and pepper. Add the wine, and cook until all of the liquid has evaporated, then remove from the heat.

Unfold the thawed sheets of puff pastry and cut out circles from the dough, placing them on the baking sheets. Using a very sharp knife, make four small scores around the perimeter of the dough, about ¼ to ½-inch from the edge.

Top pastry with a teaspoon of the onion and mushroom mix, keeping the filling within the marks. Lastly, top with the cheese.

Make the egg wash by whisking the egg and water together. Brush the edges of the dough with the egg wash. Bake until the pastry is golden brown, about 15 to 20 minutes. Garnish with chopped parsley.

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