Mushroom And Caramelized Onion Tart

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 cup all-purpose flour
• 1/4 cup unsalted butter, partially frozen
• 1/4 teaspoon kosher salt
• 2 -3 tablespoons ice water
• 2 tablespoons unsalted butter
• 1 tablespoon virgin olive oil, plus more as needed
• 1 lb cremini mushroom, sliced
• 1/4 lb morel, broken apart
• 3 sweet onions, julienne
• kosher salt & freshly ground black pepper
• 6 ounces chevre cheese, room temperature

Recipe

• 1 preheat oven to 400 degrees f.
• 2 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.
• 3 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.
• 4 add onions to the same sauté pan; add additional olive oil is necessary. sauté until caramelized well, season with thyme, salt and pepper.
• 5 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.
• 6 reduce the oven to 350 degrees f.
• 7 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.
• 8 to serve, cut each tart in half length wise and then into 6 equal pieces. arrange on a serving plate.