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1 sheet frozen puff pastry, thawed
2 tablespoons olive oil, divided
1/2 pound sliced baby portobello mushrooms
1 large onion, halved and thinly sliced
1/4 teaspoon salt
2 large eggs
1 cup (4 ounces) crumbled goat cheese or Gorgonzola cheese
2 teaspoons minced fresh rosemary, optional
Preheat oven to 400°. Unfold puff pastry onto a parchment-lined baking sheet. Using a sharp knife, score a 1/2-inch border along edges of pastry. Within border, prick pastry with a fork. Bake 8-10 minutes or until golden brown. Remove from oven. If center has puffed, flatten gently with a spatula.
Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat. Add mushrooms; cook and stir 4-5 minutes or until lightly browned. Remove from pan. To same pan, add remaining oil and the onion; cook and stir 2-3 minutes or until lightly browned. Return mushrooms to pan; stir in salt.
In a small bowl, whisk eggs until blended; stir in cheese. Pour into crust. Top evenly with mushroom mixture. Bake 13-15 minutes or just until cheese mixture is set. If desired, sprinkle with rosemary.