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Wednesday, March 13, 2013

mushroom onion tart




Last night's dinner combined two things I enjoy: things in the shape of pie and things that sound French.  I had a delicious  tart for brunch in San Francisco and decided to try to make one myself.  I found a solid recipe for a Mushroom Onion Tarte with Fig Goat Cheese from one of my favorite blogs: Reading my Tea Leaves.  I couldn't believe how easy this was to make.  I had been intimidated to try cooking something that sounded so French-fancy, but the tart was so tasty it will now be one of my go to recipes - especially since it's so simple to do variations on the basic recipe.   




Ingredients: 
Pie crust (I pre-cooked my store bought one for about 10 minutes at 350 degrees)
Olive oil
1 large yellow onion, sliced (I cut mine in fun circles)
1 regular sized container mushrooms, sliced
3 sprigs of thyme (I used about a half teaspoon of dried thyme)
½ cup cream
2 eggs
4 oz. fig goat cheese (I used 4 oz plain Costco goat cheese)
(Borrowed from Reading my Tea Leaves)

1. Heat olive oil in heavy bottomed saucepan and add onions.  Coat onions evenly in olive oil, turn heat to medium, put lid on pan.  Lift lid only to stir every few minutes.  Cook about 15-20 minutes or until onions begin to look golden-brown. 
2. Add mushrooms and thyme to pan.  Cook on med-low heat with lid on for about 10 minutes until brown sauce begins to develop. 
3. Pour onion/mushroom mix evenly into pie crust.  
4. Combine cream and egg in separate container.  Pour cream/egg mixture evenly on top of onion/mushroom mix.  Filling will not go to top of crust - which is a-o-k.
5. Add dolops of goat cheese on top of cream mixture.  If you can find fig jam, add tiny spoonfuls of jam onto tops of goat cheese spoonfuls. 
6. Bake in pre-heated oven at 350 degrees for about 50 minutes, until tarte is firm and top is golden brown. 

Let cool a bit, then slice up and enjoy.  I served my tarte with some roasted garlic rosemary potatoes.  Delicious!  

*I couldn't find any fig goat cheese or fig jam at my grocery store, so I improvised and just added a little raspberry jam to my slice of tarte after it baked.  I thought it tasted pretty good, but I imagine the fig jam would match the mushroom and onion flavors a little better.  Drizzling balsamic vinegar over the top of the baked tarte might also be worthy a try if you have to improvise.  

*Happy Pi(e) Day!  In honor of the holiday, I'll be making a tofu peanut butter pie for dessert tonight!  I like to pour a little melted chocolate onto a graham cracker crust before adding the tofu/peanut butter mixture.  Perfection!  My taste buds are excited. 

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