Easy Dinner Idea: Savory Mushroom Tart

Puff Pastry (homemade or store bought)

1 large egg, beaten with 1 Tbsp. water

1/2 c. crème fraîche (Kriemhild is our favorite)

1/4 cup freshly grated Parmesan, Asiago, and/or Romano cheeses

1 large egg 

1-2 tsp thyme 

5 cups (~2 1/2 lbs.) of mixed gourmet mushrooms, torn into pieces (we did cut the trumpets)

2 Tbsp. olive oil

1/4 cup red onion, thinly sliced

1 Tbsp. olive oil

1/4 cup red onion, thinly sliced

1/4 cup cider vinegar

2 Tbsp. sugar

Extra freshly grated cheeses

Salt and Pepper to taste

Preheat the oven to 400 degrees.

Pastry: Roll the puff pastry to an 11x17 rectangle. Cut a 1-inch strip off each edge. Reserve the strips. Place the pastry on a cookie sheet (lined with either parchment paper or a silicone baking mat). Brush the outside inch of the pastry with water and place the strips on top to make a border. Brush the border with beaten egg, prick the inside of the pastry with a fork, and bake the pastry shell for 10 minutes. Remove from the oven. The pastry will puff up a bit...it will settle back down when it cools.

Reduce the temperature of the oven to 350 degrees.

Filling: Whisk together crème fraîche, egg, 1/4 cup grated cheese, thyme, salt, and pepper. Spread over the center of the tart inside the border.

Heat 2 Tbsp. olive oil in a cast-iron pan, medium heat. Sauté 1/4 cup onions for approximately 5 minutes. Remove from the pan. Add mushrooms to the same pan (do not add more oil/dry sauté the mushrooms). Cook 6-8 minutes. Add a pinch of salt to the mushrooms. Remove from heat. Mix mushrooms and onions. Cool slightly.

Spoon the mushrooms and onions over the filling and bake the tart for 15-20 minutes. The pastry should be a golden brown.

Garnish: In the same cast-iron pan, heat 1 Tbsp. olive oil. Sauté 1/4 cup onions for approximately 5 minutes. Add sugar and vinegar. Simmer for 3-4 minutes. Set aside. 

To serve: Sprinkle the top of the tart with garnish and freshly grated cheese.