Caramelized Onion-Chanterelle Tart

Caramelized Onion-Chanterelle Tart
Teresa Blackburn
  • Yield: 12 servings


1 refrigerated piecrust
1tablespoon Dijon country-style (course-grain) mustard
2tablespoons butter, divided
2medium onions, sliced lengthwise
Sprigs of fresh thyme
4ounces chanterelle mushrooms, sliced lengthwise
2large eggs
1cup half-and-half
1cup shredded Gruyere cheese
1/4teaspoon sea salt
Freshly ground black pepper


  1. Preheat oven to 350F.
  2. Roll out piecrust to fit in a 12-inch tart pan. Place in pan and press into the sides. Coat surface with mustard. Bake 10 minutes. Let cool.
  3. To prepare filling, melt 1 tablespoon butter in a deep skillet over medium heat. Add onions and sauté 15 minutes. Add salt, pepper and thyme leaves. Scrape into a small bowl.
  4. In the same skillet, melt remaining butter. Add mushrooms and cook 10 minutes. Remove from heat.
  5. Combine eggs and half-and-half and beat until well blended.
  6. Sprinkle about half the cheese on the bottom of tart shell. Spoon in onions. Pour in egg mixture. Place mushrooms all over the top, along with remaining cheese.
  7. Bake 40 minutes, or until tart is golden brown and filling is set. Serve warm or room temperature.

Nutritional Info *per serving

  • Calories 202
  • Fat 15
  • Cholesterol 75mg
  • Sodium 370mg
  • Carbohydrate 11g
  • Fiber 1g
  • Protein 6g