Mushroom and Caramelized Onion Tart

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READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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