Daily Dish: A Delightful Mushroom and Caramelized Onion Tart, Made Simple
This savory tart is a fantastic choice from the “Cook Ahead” collection. It freezes well and heats up beautifully. If you don’t finish it all, just store it in the fridge overnight and reheat gently the next morning—the flavor stays intact.
Daily Dish: mushroom and caramelized onion tart
Sections
Ingredients
For the crust:
- Flour – 1.5 cups
- Salt – 0.5 tsp
- Butter – 100 g
- Water – 3-4 tbsp
For the filling:
- Mushrooms – 350 g
- Vegetable oil – for frying
- Salt, pepper – to taste
- Garlic – 2 cloves
- Vinegar – 1 tbsp
For the onions:
- Onion – 1 large
- Vegetable and butter – 1 tbsp each
- Sugar – 1-2 tbsp
- Vinegar – 1 tbsp
For the custard:
- Eggs – 2
- Sour cream – 0.5 cup
- Salt, pepper – to taste
- Hard cheese – 100 g
- Fresh herbs – to taste
Cooking method
- Begin by slicing the mushrooms into large chunks. Season with salt and pepper. Line a baking sheet with parchment paper, spread the mushrooms evenly, and roast at 190°C (375°F) for 20-30 minutes until they dry out.
- While the mushrooms are roasting, prepare the onions. Peel, wash, and slice them into 4-5 mm strips. Heat a wide pan, add 1 tbsp vegetable oil and 1 tbsp butter. Once warm, stir briefly and add the onions. Cook until translucent, then stir in sugar and vinegar (preferably balsamic).
- Continue sautéing until the sugar melts and caramelizes on the onion surface. If the pan gets too dry and the onions aren't done, add a tablespoon of water.
- Now, make the dough! Combine salt with sifted flour. Separate the yolk from the white of one egg. Rub the softened butter into the flour and yolk until crumbly. Add water one tablespoon at a time and knead into a smooth, elastic dough.
- Roll the dough into a round disc between two sheets of parchment paper to about 1.5 cm thick. Press it into a tart pan and trim the edges. Prick the bottom several times with a fork to prevent rising. Since the dough warms quickly, refrigerate it in the pan for 15-20 minutes. Preheat the oven to 200°C (400°F) and bake the crust for 20 minutes until golden.
- Meanwhile, whisk together the egg, the remaining egg white, sour cream, and coarsely grated cheese. Once the mushrooms and onions have cooled slightly, combine them with the cheese mixture, then add finely chopped garlic and herbs.
- Remove the baked crust from the oven. Spread the filling evenly. Lower the oven temperature to 175°C (325°F) and bake the tart for another 30 minutes until golden brown.
READ TOP 5 Typical British Dishes
Daily Dish: mushroom and caramelized onion tart
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Bon Appetit!
