Crostata with Caramelized Onions, Mushrooms and Goat Cheese

Many months ago I remember seeing a recipe for a crostata that Giada De Laurentiis made and thinking that that would be a fun appetizer to try to make. There is only one problem; pie crusts are my greatest cooking disaster to date! For Christmas Eve this year I was in charge of bringing an appetizer and I wanted to make something new for my husband's family. I went back to the crostata recipe and decided to cut a corner by using store bought pie crust. To make up for the lack of orginality I really changed up the ingredients to include creamy goat cheese as well as Jarlsberg Swiss. Since our Italian families do not eat meat on Christmas Eve I also omitted the pancetta. My remake of this recipe came out great and can't wait to make it again.

Inspired by Crostata with Mushrooms and Pancetta by Giada De Laurentiis

Makes 2 crostatas

Package of 2 Pillsbury refridgerated pie crusts
1 tsp chopped fresh rosemary
3 large sweet onions sliced
1 cup sliced baby bella mushrooms
1 large shallot minced
1/2 cup crumbled goat cheese
1/2 cup grated Jarlsberg Swiss cheese
1/4 tsp fresh ground black pepper

Preheat oven to 400 degrees. In a large skillet saute onions until carmelized over medium heat. Add a sprinkle of sugar if needed. Remove onions from pan, set aside. Add sliced mushrooms, shallots and rosemary cook until mushrooms are tender. In a large bowl toss carmelized onions, mushroom mixture, goat cheese and black pepper until blended. Roll out each pie crust and sprinkle half of veggie mixture on the center of each crust leaving a 2 inch border. Sprinkle each veggie mixture with the grated Swiss. Fold the border up and over the veggies forming a crust. Transfer each to a baking stone and bake for about 30 minutes until crust is golden. Slice and serve warm.