Recipe: Onion and Mushroom Tart

By garciamoss

Ingredients

• 2 cups unbleached all-purpose flour
• 1/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small cubes
• 2 tablespoons ice water
• 1 pound onions
• 3 tablespoons olive oil, divided
• 2 tablespoons balsamic vinegar
• 1 1/4 teaspoons salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 2 tablespoons butter
• 1 1/2 pounds mushrooms, sliced
• 1 large egg
• 3/4 cup ricotta cheese
• 3/4 cup Parmesan cheese, divided
• 1/4 cup heavy cream
• 1/4 cup chopped chives or green onions

Details

Servings 1
Adapted from thekitchn.com

Preparation

Step 1

Maker Talks

For mushrooms, you can use a mixture of varieties or stick with one. I like to combine the common cremini with some rehydrated dried porcini. For onions, try cipollini, sweet Vidalia, or standard yellow or purple onions.

Makes one 9-inch tart

Preheat the oven to 350° F.

To make the dough, place the flour and salt in a food processor and pulse. Drop in the butter and pulse until just barely the texture of oatmeal. Add the ice water slowly and pulse once or twice, until the dough clumps together. Turn onto a floured board and form into a ball. Wrap in plastic wrap and chill in refrigerator for at least 30 minutes.

Meanwhile, peel and remove the root ends from the onions. Slice them in quarters and place in a pie dish or small roaster. Pour 2 tablespoons of olive oil, the vinegar, 1 teaspoon salt and 1/4 teaspoon pepper over top. Roast until the onions are soft and begin to color but still hold their shape, about 45 minutes. Remove from the oven and cool.

While the onions are roasting, cook the mushrooms. Over medium heat, melt the butter. Add mushrooms, 1/4 teaspoon salt and 1/4 teaspoon pepper, and sauté for about 5 minutes until golden. Remove from the heat.

Separate the egg and transfer the yolk to a small bowl; reserve the egg white for the topping. Mix the egg yolk, ricotta, remaining 1 tablespoon olive oil, 1/2 cup of Parmesan, and chives. Remove the tart shell from refrigerator. Spread the ricotta mixture evenly across the bottom of the tart shell. Nestle the onions across ricotta base and scatter the mushrooms in between onions.

In another small bowl, beat the reserved egg white, heavy cream and the remaining 1/4 cup Parmesan. Pour mixture evenly over top of onion and mushroom filling.

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Maker Talks