Contents
- 1 Wild Mushroom & Caramelized Onion Tart
- 1.1 Ingredients (for a 9-inch tart):
- 1.2 Instructions:
- 1.3 More Easter Recipes
- 1.3.1 Black Sesame & Dark Chocolate Tart
- 1.3.2 Forest Floor Salad
- 1.3.3 Carrot & Walnut Cake with Burnt Honey Frosting
- 1.3.4 Herbal Roasted Leg of Lamb with Juniper & Rosemary
- 1.3.5 Elderflower & Blackberry Pavlova
- 1.3.6 Red Wine Poached Pears with Dark Chocolate Ganache
- 1.3.7 Beetroot Deviled Eggs with Black Salt
- 1.3.8 Dark Rye Hot Cross Buns with Blackcurrants
- 1.3.9 Blackberry & Lavender Honey Glazed Ham
Wild Mushroom & Caramelized Onion Tart
This savory tart captures the essence of the forest floor, earthy, rich, and aromatic. Wild mushrooms and sweet, slow-caramelized onions are tucked into a buttery, rustic crust, with hints of thyme and Gruyère. The result is a deeply satisfying dish, perfect for a twilight feast where the shadows stretch long.
Ingredients (for a 9-inch tart):
Pastry:
- 1 ½ cups all-purpose flour
- ½ tsp salt
- 8 tbsp cold butter, cubed
- 3-4 tbsp cold water
Filling:
- 2 large yellow onions, thinly sliced
- 2 tbsp butter + 1 tbsp olive oil
- 3 cups assorted wild mushrooms (chanterelle, cremini, shiitake), chopped
- 2 garlic cloves, minced
- 2 tsp fresh thyme leaves
- 2 large eggs
- ¾ cup heavy cream
- ½ cup grated Gruyère or Parmesan
- Salt & pepper to taste
Instructions:
- Pastry: Pulse flour and salt with cold butter until crumbly. Add cold water, form a dough. Chill 30 minutes.
- Roll out pastry, line tart pan, chill again for 20 min.
- Blind bake crust at 375°F (190°C) for 15 min. Remove weights and bake 5 min more.
- Caramelize onions: Cook onions in butter/olive oil over low heat for 30-40 min until deeply golden.
- Cook mushrooms: Sauté mushrooms and garlic until browned. Mix with thyme, season well.
- Combine: Whisk eggs, cream, cheese. Stir in onions and mushrooms. Pour into tart shell.
- Bake at 350°F (175°C) for 30-35 min until golden and set.
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