Maybe it’s just me, but I am obsessed with mushrooms. It’s one of those ingredients that I seek out because there are so many varieties. Whether I’m at a restaurant scoping out the menu items or at my local farmers' market, I make it a point to try a new mushroom variety every chance I get.
From the everyday portobello caps to the high-end and uber expensive morels and truffles, this fungi is an ingredient that transcends any social status, because not only can a poor college student afford it, but the richest person in the world would be drawn to it.
For this recipe, I was personally inspired by the classic French onion soup and the seasonal mushrooms that I bought from the farmers market. Considering the fact that I can’t bake but still want to make sure that anything I make will immediately initiate one’s salivary glands, I cheated a little and used store-bought puff pastry for this recipe.
Combining the mushroom’s natural earthiness with the sweetness from the caramelized onions and the underlying richness from the Gruyère base makes this the perfect dish to highlight one of my favorite ingredients.
#SpoonTip: You can use this recipe with any other seasonal ingredients you find at the market too. Just prep the ingredients and begin the recipe at Step 6. Some ideas include: 1) rosemary, potato and bacon, 2) maple, butternut squash and pecans, 3) heirloom tomato and basil.
Mushroom and Caramelized Onion Tart
- Prep Time:15 mins
- Cook Time:45 mins
- Total Time:1 hr
- 2 puff pastry sheets
- 32 ounces mushrooms
- 3 yellow onions sliced
- 1 1/2 cups Gruyère cheese
- 2 cloves garlic minced
- 3 tablespoons unsalted butter
- Parmesan cheese
- olive oil
- balsamic vinegar
#SpoonTip: For optimum puffage (yes, that’s a technical term), keep the puff pastry as cool as possible prior to baking.
#SpoonTip: The process of puncturing the dough is called docking. Something to keep in mind when you want to sound professional and impress your friends.