Description
Onion & Mushroom Tart with a flaky crust and rich filling.
Ingredients
Scale
- For the Tart Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (cold and cubed)
- 3–4 tablespoons ice water
- For the Filling:
- 2 tablespoons olive oil
- 2 large onions (thinly sliced)
- 8 ounces mushrooms (sliced, such as cremini or button)
- 2 cloves garlic (minced)
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- Salt and pepper (to taste)
- 1/2 cup heavy cream
- 2 large eggs
- 1/2 cup grated cheese (such as Gruyère or Parmesan)
Instructions
- Mix Dry Ingredients: In a mixing bowl, combine the flour and salt.
- Cut in Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
- Add Ice Water: Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Do not overmix.
- Chill Dough: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Caramelize Onions: In a large skillet, heat the olive oil over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for about 20–25 minutes until the onions are golden brown and caramelized.
- Add Mushrooms and Garlic: Stir in the sliced mushrooms and minced garlic. Cook for an additional 5–7 minutes until the mushrooms are tender and any liquid has evaporated. Add thyme, salt, and pepper to taste. Remove from heat and let cool slightly.
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Roll Out Dough: On a floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Transfer to a 9-inch tart pan, pressing it into the edges. Trim any excess dough.
- Blind Bake Crust: Prick the bottom of the crust with a fork. Place a piece of parchment paper over the crust and fill it with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment, and bake for an additional 5 minutes until lightly golden.
- Mix Egg and Cream: In a bowl, whisk together the heavy cream and eggs. Season with salt and pepper.
- Combine Ingredients: Spread the caramelized onion and mushroom mixture evenly over the tart crust. Pour the egg and cream mixture over the top, then sprinkle with grated cheese.
- Bake: Bake the tart in the preheated oven for 25–30 minutes, or until the filling is set and the top is golden brown.
- Cool and Slice: Allow the tart to cool for a few minutes before slicing. Serve warm or at room temperature.
Notes
- Use fresh herbs for better flavor.
- Let the tart cool slightly for easier slicing.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg