Rustic Mushroom Tart

I came across some beautiful local mushrooms the other day and I couldn't resist, I bought a whole bunch. When I got home I realized that I had just bought a whole bunch and didn't exactly have a plan for them. And so the Mushroom Tart was born. I've seen many recipes for mushroom tarts that include goat cheese, spinach or asparagus, but I didn't have any of those on hand so with my stubborn nature refusing to go back to the store, I decided to experiment with what I did have and the results were fantastic. Here's what I love about cooking compared to baking; you can do your own thing, nothing has to be precise. While I do like to bake, I love to cook. It's so fun to be creative and make things up as you go along and gawd do I hate following rules. So have fun with this recipe. It's so versatile, you could use easily substitute goat cheese, use red wine or balsamic vinegar instead of white wine, leeks would be delicious as well. Also, you can make this tart even easier by using store bought puff pastry. I'd love to hear any of your suggestions!

Recipe:

Pate Brisee (or puff pastry)

Roll out the Pate Brisee into a rectangle about 9'' long (1/4' thick.) Place the dough on a baking sheet, cover with plastic wrap and refrigerate until your filling is ready.

Filling:
3lb mushrooms (chantrelle, oyster, button, portabello), roughly chopped
1 clove garlic, minced
1 small onion, thinly sliced
1 teaspoon sugar
1 tablespoon thyme
1/4 cup white wine, such as a pinot grigio
1/4 cup sour cream
1/2 cup gruyere cheese, grated
salt and pepper to taste

Preheat oven to 400 degrees F. Heat oil in a large saucepan over low-med heat. Saute onions until caramelized, about 30 minutes. Add the mushrooms and garlic and saute for another 15 minutes. Add the wine to the mushrooms and increase heat to med-high. Allow the wine to cook down and be absorbed by the mushrooms, about 5-6 minutes. When the wine has been fully absorbed, remove the pan from heat. Stir in the thyme and sour cream. Remove your pastry from the fridge and spread the mushroom mixture over the surface of the dough, leaving a 1" edge on all sides. sprinkle the cheese over top of the mushrooms. Fold the 1" edge over the mushroom mixture, pinching the dough down as you work your way around the tart. Place the baking sheet in the oven and bake for about 30 minutes or until the pastry is nicely browned. Be sure to check on the tart while it's baking because with all of the butter in the Pate Brisee, it can burn easily. Remove from oven, allow to cool on a rack for about 5 minutes. Cut the tart into squares and serve.