Mushroom Tart with Caramelized Onions, Herbs and CheesePosted: May 31, 2014
I don’t know what it is, but there is something relaxing and soothing about making pie. In this case- it’s a savory tart. I enjoy cooking almost as much as baking, and when I have the time, I do. I especially love tarts and simple savory pies that you can prepare during the hot summer months; using fresh market ingredients when vegetables are at their peak. This tart does take some time, and requires a few lengthy steps, but it is worth the effort. Vidalia onions are abundant right now and they add that special something to this tart. You can also use Maui sweet onions if you can’t find Vidalia (or any white or yellow onion would do). If you don’t have a rectangular tart pan, you may use a 9 inch round tart pan, or you can make a simple rustic galette even with the same filling. To save time, you can prepare and blind bake the crust the day before as well as prepare the filling ahead of time.
Mushroom and Onion Herbed Tart
Recipe of Savory Version Fearless Pie Crust (or your favorite-not sweet-pie crust recipe)
1 lb. white button mushrooms, sliced thin
8 oz. cremini mushrooms, sliced thin
2 Tbsp. olive oil
2 Tbsp. unsalted butter
1 Tbsp. unsalted butter
1 tsp. salt
1/2 tsp. fresh cracked pepper
1 tsp. dry granulated garlic
1 tsp. dried thyme
1/2 large Vidalia (or other sweet onion), sliced thin pole to pole
1 Tbsp. unsalted butter
2 tsp. dried parsley
1 oz. gruyere cheese, finely grated
1/4 Cup cream + 2 Tbsp.
1 oz. herbed goat cheese
1. Prepare pie crust recipe and line a rectangular 4 inch x 13 inch false bottom tart pan with crust. Dock the crust lightly with the tines of a fork. Chill the lined tart pan for 30 minutes at least before “blind baking”.
To “blind bake” the crust: Preheat the oven to 350° F. Tear off a large piece of parchment paper 4 inches longer than the tart pan. Crumple the paper into a ball in your hands then carefully unwrap the paper being careful not to tear it. Lay the paper into the pie crust and fill with either rice or small dried beans or lentils [these are acting as your “pie weights”] (use whatever you have on hand) so that the rice comes up almost to the top. Place the prepared tart pan on a baking sheet. Bake for 15 minutes, then remove from the oven and carefully lift off the filled parchment paper that contains your pie weights. Return the pan to the oven and continue baking for another 8-10 minutes until the crust no longer looks wet. Remove the baked crust from the oven and allow to cool on a wire rack. Note: you may do this a day before to save time.
Suzie Tip: Save the dried beans/rice etc. that you used to blind bake and store in a container labeled pie weights to use over and over again each time you need to blind bake.
2. In a large skillet start to sauté the mushrooms with the 2 tablespoons of both butter and olive oil until mushrooms have released all of their juices. Add salt, pepper, garlic, and thyme and continue to sauté, stirring frequently until they become browned, then remove to a medium bowl. In the same pan add 1 tablespoon butter and over low heat, cook the onions until they become a golden brown color; stirring frequently so they do not burn-this will take about 30 minutes. Add the warm onions to the mushroom mixture along with the gruyere cheese, and parsley, and stir to combine. Whisk the egg and cream together well and add to the mushroom mixture and stir to combine all ingredients well.
3. Fill the prebaked tart pan with the mushroom filling. Crumble pieces of the goat cheese on top and bake tart on a baking sheet for 30-35 minutes until goat cheese is lightly browned and mushrooms are nicely browned.
4. Allow tart to cool enough to be handled. Remove the outer tart ring and serve slices warm.