I am currently in love with mushrooms and cremini (baby portabellos) are my choice du jour. The size is perfect, their earthy aroma raw or cooked is so enticing, and they have wiggled their way into my favorite comfort food recipes here and here.
Here’s another take on the French tart I made recently only this one is without the eggs and I think I like it better this way. Layer cheese, onions, mushrooms and some more cheese and it’s delicious!
Cremini Mushroom and Onion Tart
2 cups flour
5 tablespoons butter
2-3 tablespoons ice water
3 tablespoons olive oil
1 large (or two medium) onions, sliced in half rounds
4 oz cremini mushrooms, cut in 1/2 in slices
3 tablespoons butter
1 cup Swiss cheese, shredded
1 teaspoon dried thyme
Cut butter into flour using fork or food processor. Add water until dough begins to hold together. Chill in refrigerator at least 15 minutes. Roll out to 1/4 inch thinness between wax paper or parchment paper and transfer to baking sheet. Pinch up edges to create rim.
Preheat oven to 400 degrees. Saute onions over very low heat in olive oil for 30-45 minutes until they begin to brown; do not allow to crisp, just allow to slowly brown. Melt 3 tablespoons butter in skillet pan and add sliced mushrooms. Cook over medium high heat until all butter is absorbed, salt liberally. Dry fry another 2 minutes until mushrooms loose fresh color. Remove from pan and set aside. If juice from mushrooms accumulates, drain off.Build tart by placing 2/3 of shredded cheese on bottom of crust, spread to edges. Layer onions on next, spread evenly around. Place mushrooms on top of onions and sprinkle thyme over them. Add remaining cheese on top and bake for 30 minutes. Allow to cool 5 minutes and serve. Good cold as well.