Place the Large Round Mold on the Perforated Baking Sheet and set aside. Preheat the Oven: Preheat your oven to 425°F (220°C).

1. Sauté the Onions: Heat olive oil and butter in a large skillet over medium heat. Once melted, add the sliced onions and sauté until caramelized, about 10 to 15 minutes.
2. Add the sliced mushrooms to the skillet and cook for another 5 to 7 minutes until tender. Stir in Roasted Garlic and Chive herb blend, salt, and pepper.
3. On the Roul Pat, lightly roll out the puff pastry to smooth out any creases.
4. Brush the puff pastry with French Pantry Garlic Oil, and poke around the pastry with a fork.
5. Carefully place the rolled-out puff pastry into your Large Round Mold, ensuring the edges rise without folding them. Pre-bake for 5 to 7 minutes to crisp up the pastry before adding toppings.
6. Remove from oven, cool, and brush with French Pantry Truffle Mustard. Spoon the sautéed mushroom and onion mixture into the pastry, spreading it evenly. Sprinkle the crumbled goat cheese on top.
7. Brush the edges of the pastry with the beaten egg for a golden color.
8. Return the mold to the oven and bake for an additional 15 to 20 minutes, or until the pastry is golden brown and fully puffed. Once the puff pastry is golden, place a Bonmat on top to prevent it from getting too browned.
9. Option: Once out of the oven, top with a generous handful of fresh arugula.
10. Serve: Drizzle with a bit of garlic oil and traditional balsamic, then serve warm.

Enjoy cooking from our bon COOK kitchen to yours!