• Caramelized Onion & Mushroom Tart

Caramelized onion and mushroom tart

Courtesy of our Sous Chef David Hansen

 

Pate Brisée (Flaky Tart Dough) – Makes one 9-inch tart shell

Ingredients

  • 1 1/4 cup All Purpose Flour
  • 1/2 tsp salt
  • 1/2 tsp granulated sugar
  • 1/2 cup (1 stick) unsalted butter, cut into small cubes and chilled
  • 1/4 cup ice water
  • 2 cups dry beans for blind baking

Procedure

By Hand:

  1. Mix flour, salt, and sugar together in a medium sized bowl.
  2. Using a pastry cutter or a bowl scraper (or a dull knife could also work) cut the cold butter into the dry ingredients, until the butter pieces are about 1/8th of an inch in size and the mixture feels “sandy.” Move quickly as you do not want the butter to melt.
  3. Form a well in the middle of the mixture and add some of the cold water, then combine the mixture together, being very careful not to overwork the dough.
  4. Continue making a well and adding a little more water, as needed, until the dough is soft and shaggy.
  5. Remove any large pieces of buttery dough and crush them on the work surface with the palm of your hand. Gather all the dough gently into one mass and wrap with plastic wrap. Refrigerate and let rest for at least 30 minutes.

By Stand Mixer:

  1. Mix flour, salt, and sugar together in the bowl of your mixer with a paddle attachment.
  2. Add in the cold, cubed butter and mix on low until the butter pieces are about 1/8th of an inch in size and the mixture feels “sandy.”
  3. While mixing on low, slowly add the cold water until the dough is soft and shaggy.
  4. Gather all the dough gently into one mass and wrap with plastic wrap. Refrigerate and let rest for at least 30 minutes.

Blind baking the tart dough:

  1. Preheat your oven to 350°F.
  2. Remove the dough from the refrigerator and place on a lightly floured work surface. Lightly flour your dough. Using a rolling pin, or an empty and cleaned Sokol Blosser wine bottle, gently start to roll out your dough, giving it a few passes and then turning 90 degrees.
  3. Continue rolling out your dough and turning, sprinkling small amounts of flour to prevent sticking to the work surface or rolling pin, until the dough has a thickness between 1/8th and 1/4 inch.
  4. Rolling the dough up onto your rolling pin, gently move over and roll out onto a buttered 9-inch pie dish or tart pan. Press softly on the dough to form against the edges of the dish.
  5. Once the dough has been shaped to your baking dish, cut away the excess dough from the edges of your dish. Prick the bottom of your dough using a fork to prevent bubbling. Set in the refrigerator to chill for a few minutes.
  6. Pull tart dough from the refrigerator and place a sheet of parchment paper on the dough in the dish. Place dried beans on the parchment in a single layer for blind baking.
  7. Place in the oven and bake for 18-20 minutes. Bake until the dough looks matte and not wet, or until lightly browned.
  8. Remove the baking beans and parchment and set aside.

Caramelized Onion and Mushroom Filling – Makes enough for one tart shell

Ingredients

  • 5 white or yellow onions, peeled and thinly sliced
  • 1 pound of cremini mushroom, sliced
  • 1/2 cup of butter
  • 1 Tbsp of fresh thyme, picked
  • 1 cup of Taleggio cheese, shredded
  • Salt and Pepper, to taste

Procedure

Caramelized Onion:

  1. In a medium pot, on low to medium heat, add 1/4 cup of the butter and allow to gently melt, then add your onions, stirring every few minutes for about 20 minutes.
  2. Once onions are soft, turn heat up to medium-high and cook for a few minutes stirring and scraping the bottom, to caramelize and add color. Season to taste.
  3. Remove from heat and allow to cool slightly.

Mushrooms:

  1. In a large pan or skillet, on medium heat, add the remaining butter. Once the butter is hot add your mushrooms.
  2. Sauté your mushrooms stirring every few minutes until the mushrooms are dry and have a slight browning to them, about 20 minutes. Season to taste.
  3. Remove from heat and allow to cool slightly.

Final Bake:

  1. Oven should still be set to 350°F.
  2. In a medium bowl, mix your cooked mushrooms, caramelized onion, thyme, and 1/2 cup of the cheese. Season with salt and pepper to taste.
  3. Spread onion and mushroom mixture in your tart shell, making sure it is in an even layer, and sprinkle the remaining cheese onto your mixture.
  4. Place in your oven and bake until the crust and cheese topping have browned, about 10-15 minutes.
  5. Remove the tart from the oven and let it set and cool for 5 minutes, serve hot and enjoy.
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