Caramelized Onion-Chanterelle Tart
- Yield 12 servings
Savory-sweet onions pair with the king of mushrooms in this rich early fall tart.
Teresa Blackburn
Ingredients
- Crust:
- 1 cup all-purpose flour, sifted
- 1 teaspoon salt
- 6 tablespoons butter, chilled, cut into pieces
- 3 to 4 tablespoons ice water
- 1 tablespoon Dijon country-style (course-grain) mustard
- Filling:
- 2 tablespoons butter, divided
- 2 medium onions, sliced lengthwise
- -- Sprigs of fresh thyme
- 1 cup half-and-half
- 2 large eggs
- 1 cup shredded Gruyere cheese
- 1/4 teaspoon sea salt
- -- Freshly ground black pepper
- 4 ounces chanterelle mushrooms, sliced lengthwise
Instructions
- To prepare the crust, combine flour, salt and butter in the bowl of a food processor. Pulse to combine. Add 3 tablespoons water and pulse until the dough gathers into a ball. Add another tablespoon of water if necessary. Remove dough and gather into a ball. Wrap in plastic wrap and refrigerate at least 1 hour.
- Preheat oven to 350F.
- Roll out dough on a lightly floured surface until round, thin and pliable. Place into a 12-inch tart pan and press onto the sides. Coat surface with mustard. Bake 10 minutes. Let cool and fill.
- Preheat oven to 350F.
- To prepare the filling, melt 1 tablespoon butter in a deep skillet over medium heat. Add onions and sauté until soft and slightly browned. Add salt, pepper and thyme leaves. Scrape into a small bowl.
- In the same skillet, melt remaining butter. Add mushrooms and stir until coated with butter, soft and golden. Remove from heat.
- Beat eggs and half-and-half together until well blended.
- Sprinkle about half the shredded Gruyere on the bottom of tart shell. Spoon in onions. Pour in egg mixture. Place mushrooms all over the top, along with remaining cheese.
- Bake 40 minutes, or until golden brown and mixture is set. Delicious warm or room temperature.
Recipe courtesy of Nancy Vienneau and the Third Thursday Potluck.
