Mushroom and Caramelized Onion Tart

• Pastry
• cup all-purpose flour↗1
• cup unsalted butter, partially frozen↗1⁄4
• teaspoon kosher salt↗1⁄4
• tablespoons ice water2 -3
• Filling
• tablespoons unsalted butter↗2
• tablespoon virgin olive oil, plus more as needed↗1
• lb cremini mushroom, sliced↗1
• lb morel, broken apart↗1⁄4
• sweet white onions, julienne↗3
• kosher salt & freshly ground black pepper
• ounces chevre cheese, room temperature↗6

Step-by-step instructions

1. 1

   Preheat oven to 400 degrees F.

2. 2

   Place the flour, butter and salt in the bowl of a food processor. Pulse a few times to break up butter into little pieces… mixture should resemble coarse corn meal. With the machine running, add the water a tablespoon at a time until the dough holds together when squeezed. Gather the dough together and form into a rectangle. Wrap in plastic wrap and refrigerate for one half an hour.

3. 3

   In the mean time, heat the butter and olive oil in a large sauté pan. Add the mushrooms, stir to coat, spread out in the pan and allow to cook, undisturbed for a couple of minutes. Stir once and redistribute, continue cooking in this same manor until mushrooms are golden brown. Remove from pan and set aside.

4. 4

   Add onions to the same sauté pan; add additional olive oil is necessary. Sauté until caramelized well, season with thyme, salt and pepper.

5. 5

   Divide pastry in half. Roll each piece of pastry into long strips, about 4 inches by 8 inches. Place on a parchment lined baking sheet and crimp the edge of the dough to create a rim. Cover the tart with parchment and fill with beans. Bake 15 minutes, remove the parchment and beans and bake another 5 minutes. Remove and allow to cool.

6. 6

   Reduce the oven to 350 degrees F.

7. 7

   Spread half of the cheese and half of the onions and half of the mushrooms on each tart. Bake for 15 minutes. Allow to cool 5 minutes.

8. 8

   To serve, cut each tart in half length wise and then into 6 equal pieces. Arrange on a serving plate.