Prep 45 mins
Cook 45 mins
Try pairing this elegant appetizer with a nice Chardonnay. This recipe was created by Chef Erin Maffit.
- 1 cup all-purpose flour
- 1⁄4 cup unsalted butter, partially frozen
- 1⁄4 teaspoon kosher salt
- 2 -3 tablespoons ice water
- 2 tablespoons unsalted butter
- 1 tablespoon virgin olive oil, plus more as needed
- 1 lb cremini mushroom, sliced
- 1⁄4 lb morel, broken apart
- 3 sweet white onions, julienne
- kosher salt & freshly ground black pepper
- 6 ounces chevre cheese, room temperature
- Preheat oven to 400 degrees F.
- Place the flour, butter and salt in the bowl of a food processor. Pulse a few times to break up butter into little pieces… mixture should resemble coarse corn meal. With the machine running, add the water a tablespoon at a time until the dough holds together when squeezed. Gather the dough together and form into a rectangle. Wrap in plastic wrap and refrigerate for one half an hour.
- In the mean time, heat the butter and olive oil in a large sauté pan. Add the mushrooms, stir to coat, spread out in the pan and allow to cook, undisturbed for a couple of minutes. Stir once and redistribute, continue cooking in this same manor until mushrooms are golden brown. Remove from pan and set aside.
- Add onions to the same sauté pan; add additional olive oil is necessary. Sauté until caramelized well, season with thyme, salt and pepper.
- Divide pastry in half. Roll each piece of pastry into long strips, about 4 inches by 8 inches. Place on a parchment lined baking sheet and crimp the edge of the dough to create a rim. Cover the tart with parchment and fill with beans. Bake 15 minutes, remove the parchment and beans and bake another 5 minutes. Remove and allow to cool.
- Reduce the oven to 350 degrees F.
- Spread half of the cheese and half of the onions and half of the mushrooms on each tart. Bake for 15 minutes. Allow to cool 5 minutes.
- To serve, cut each tart in half length wise and then into 6 equal pieces. Arrange on a serving plate.