{ Mushroom, Onion & Rosemary Tart }

 

I’m a bit obsessed with savory tarts right now. I made this caramelized onion and tomato tart, and made an extra crust that was just screaming to be made into a mushroom tart. I caramelized my onions again and tossed in goat cheese, yellow cherry tomatoes and plenty of rosemary and other garden herbs. Here is a recipe for a mushroom, onion, goat cheese and rosemary tart!

{ ingredients }

CRUST (this is the same as this tart – it makes 2!)

  • 2 1/2 cups white whole wheat flour
  • 2 tsp. salt
  • 2 Tbs. of fresh thyme leaves
  • Plenty of freshly cracked black pepper (to taste)
  • 16 Tbs. (2 sticks) of cold, unsalted butter, cut into pieces
  • 3-6 Tbs. ice water

FILLING

  • 1/2 white onion
  • EVOO
  • 1 Tbs. sugar
  • 2 handfuls of yellow cherry tomatoes, sliced
  • 2 portobello mushroom caps, chopped with gills removed
  • 1 Tbs. of fresh rosemary, chopped
  • Small handful of other fresh herbs (basil, oregano and thyme – or whatever you have)
  • 1/2 cup goat cheese
  • 3 Tbs. Parmesan cheese
  • Plenty of fresh ground salt & pepper

 { directions }

FOR THE CRUST

  1. Start by making your crust. put flour, salt, pepper and thyme in a food processor and pulse a few times to combine.
  2. Add in butter and pulse just a few times. The mixture sure still be chunky. Fight the urge to pulse too much.
  3. Next, add in the ice water 2 Tbs. at a time, Pulsing 1-2 times each. You want to try to add as little water as possible. You’ll know it’s ready when you pinch some of the crumbly dough and it holds together.
  4. Remove mixture from the food processor to a smooth clean surface. Using your hands press the dough together to make a ball. Knead it lightly until all sticks together.
  5. Divide the dough into two. Form balls and wrap in plastic wrap. Refrigerate for at least an hour. This makes two pie crusts. I usually use one, and store the other in the fridge to use later that week. You can also freeze this dough, and when you are ready to use, thaw in the refrigerator for 24 hours before using.
  6. After an hour, roll one of the dough balls out on the counter. For a 9″ round pie pan, you will want to roll out a 12″ circle (you can also use this for a square pan, just roll out a bit larger than the size of the pan).  Roll to about 1/8″ thick. Once I’m at the size I need, I roll it up and then roll it out on top of my pan. Press into the bottom of the pan and trim and/or fold over the excess on the edges.

FOR THE FILLING

  1. Preheat oven to 400ºF.
  2. Sauté onion with a drizzle of EVOO and the sugar on medium heat, stirring often until onions have browned.
  3. In a separate pan, add mushrooms with a drizzle on EVOO. Cook on medium to soften for a few minutes.
  4. While mushrooms and onions cook, slice your tomatoes, and salt them slightly and lay on a paper towel to soak up the extra juice.
  5. When the onions are caramelized, it is time to build your tart. Drain onions on paper towel to soak up excess oil. Using your prepared crust, fill the bottom of the crust with the onions. Next, spread the mushrooms and goat cheese, then half the herbs and a layer of tomatoes. Top the tomatoes with the remaining herbs and Parmesan cheese. Add salt and pepper as desired.
  6. Bake for 25-28 minutes. Check in the last few minutes to make sure the crust only slightly browns.
  7. Let cool for a few minutes and serve warm.
  8. Enjoy! Yum!

Makes about 4 servings. Shown here with an avocado and nectarine salad in cilantro lime vinaigrette.

{ Keep cooking in Love & Light! }

 

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