Umami Mushroom and Caramelized Onion Tart
Happier GroceryUmami Mushroom and Caramelized Onion Tart
Ingredients
For the Spelt Crust
- 1 1/4 cups organic whole spelt flour
- 1/2 cup cold unsalted butter, cut into 1/2-inch cubes
- 1/4 cup ice water, plus 1-2 tablespoons, as needed
- 1/2 teaspoon fine sea salt
For the Caramelized Onions
- 2 organic yellow onions, thinly sliced
- 2 tablespoons organic extra virgin olive oil
- 1 tablespoon balsamic vinegar, high-quality, aged
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
For the Umami Mushroom Filling
- 8 ounces organic cremini mushrooms, sliced
- 4 ounces organic shiitake mushrooms, stems removed, sliced
- 1 tablespoon organic extra virgin olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 tablespoon white miso paste
- 1/4 cup organic vegetable broth
- 2 pasture-raised eggs, large
- 1/2 cup organic heavy cream
- 1/2 cup gruyère cheese, grated, ethically sourced
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
For Garnish
- 1 tablespoon fresh chives, finely chopped
Instructions
- 1
Prepare the Spelt Crust: In a large bowl, whisk together the spelt flour and sea salt. Add the cold butter cubes and cut into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse meal with some pea-sized pieces of butter remaining. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Form the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 10 min
- 2
Caramelize the Onions: While the dough chills, heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-low heat. Add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for 20-25 minutes, or until the onions are deeply golden brown and very tender. Stir in the balsamic vinegar, black pepper, and remaining sea salt. Remove from heat and set aside.
⏱️ 25 min
- 3
Sauté the Mushrooms: In the same skillet (no need to clean), heat 1 tablespoon of olive oil over medium-high heat. Add the sliced cremini and shiitake mushrooms. Cook, stirring occasionally, until the mushrooms release their liquid and then brown, about 8-10 minutes. Add the minced garlic and fresh thyme, cooking for another minute until fragrant. In a small bowl, whisk together the miso paste and vegetable broth until smooth. Add this mixture to the mushrooms, stirring to combine. Cook for 2-3 minutes until the liquid has mostly evaporated. Remove from heat.
⏱️ 15 min
- 4
Preheat Oven and Roll Out Crust: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough gently into the bottom and up the sides of the pan. Trim any excess dough, leaving a slight overhang. Prick the bottom of the crust several times with a fork.
⏱️ 10 min•🌡️ 375
- 5
Blind Bake the Crust: Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and weights, then continue to bake for another 5-7 minutes, or until the crust is lightly golden. This helps prevent a soggy bottom. Remove from oven.
⏱️ 20 min•🌡️ 375
- 6
Assemble the Tart: Spread the caramelized onions evenly over the bottom of the pre-baked crust. Top with the sautéed mushrooms. In a medium bowl, whisk together the eggs, heavy cream, grated Gruyère cheese, sea salt, and black pepper until well combined. Pour this custard mixture over the mushrooms and onions in the tart shell.
⏱️ 10 min
- 7
Bake the Tart: Carefully transfer the tart to the preheated oven. Bake for 30-35 minutes, or until the custard is set and lightly golden brown. A knife inserted into the center should come out clean. If the crust edges start to brown too quickly, you can loosely cover them with aluminum foil.
⏱️ 35 min•🌡️ 375
- 8
Cool and Serve: Remove the tart from the oven and let it cool on a wire rack for at least 10-15 minutes before slicing and serving. This allows the custard to fully set. Garnish with fresh chopped chives before serving. Enjoy warm or at room temperature.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Happier GroceryUmami Mushroom and Caramelized Onion Tart
Ingredients
For the Spelt Crust
- 1 1/4 cups organic whole spelt flour
- 1/2 cup cold unsalted butter, cut into 1/2-inch cubes
- 1/4 cup ice water, plus 1-2 tablespoons, as needed
- 1/2 teaspoon fine sea salt
For the Caramelized Onions
- 2 organic yellow onions, thinly sliced
- 2 tablespoons organic extra virgin olive oil
- 1 tablespoon balsamic vinegar, high-quality, aged
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
For the Umami Mushroom Filling
- 8 ounces organic cremini mushrooms, sliced
- 4 ounces organic shiitake mushrooms, stems removed, sliced
- 1 tablespoon organic extra virgin olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 tablespoon white miso paste
- 1/4 cup organic vegetable broth
- 2 pasture-raised eggs, large
- 1/2 cup organic heavy cream
- 1/2 cup gruyère cheese, grated, ethically sourced
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
For Garnish
- 1 tablespoon fresh chives, finely chopped
Instructions
- 1
Prepare the Spelt Crust: In a large bowl, whisk together the spelt flour and sea salt. Add the cold butter cubes and cut into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse meal with some pea-sized pieces of butter remaining. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Form the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 10 min - 2
Caramelize the Onions: While the dough chills, heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-low heat. Add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for 20-25 minutes, or until the onions are deeply golden brown and very tender. Stir in the balsamic vinegar, black pepper, and remaining sea salt. Remove from heat and set aside.
⏱️ 25 min - 3
Sauté the Mushrooms: In the same skillet (no need to clean), heat 1 tablespoon of olive oil over medium-high heat. Add the sliced cremini and shiitake mushrooms. Cook, stirring occasionally, until the mushrooms release their liquid and then brown, about 8-10 minutes. Add the minced garlic and fresh thyme, cooking for another minute until fragrant. In a small bowl, whisk together the miso paste and vegetable broth until smooth. Add this mixture to the mushrooms, stirring to combine. Cook for 2-3 minutes until the liquid has mostly evaporated. Remove from heat.
⏱️ 15 min - 4
Preheat Oven and Roll Out Crust: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough gently into the bottom and up the sides of the pan. Trim any excess dough, leaving a slight overhang. Prick the bottom of the crust several times with a fork.
⏱️ 10 min•🌡️ 375 - 5
Blind Bake the Crust: Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and weights, then continue to bake for another 5-7 minutes, or until the crust is lightly golden. This helps prevent a soggy bottom. Remove from oven.
⏱️ 20 min•🌡️ 375 - 6
Assemble the Tart: Spread the caramelized onions evenly over the bottom of the pre-baked crust. Top with the sautéed mushrooms. In a medium bowl, whisk together the eggs, heavy cream, grated Gruyère cheese, sea salt, and black pepper until well combined. Pour this custard mixture over the mushrooms and onions in the tart shell.
⏱️ 10 min - 7
Bake the Tart: Carefully transfer the tart to the preheated oven. Bake for 30-35 minutes, or until the custard is set and lightly golden brown. A knife inserted into the center should come out clean. If the crust edges start to brown too quickly, you can loosely cover them with aluminum foil.
⏱️ 35 min•🌡️ 375 - 8
Cool and Serve: Remove the tart from the oven and let it cool on a wire rack for at least 10-15 minutes before slicing and serving. This allows the custard to fully set. Garnish with fresh chopped chives before serving. Enjoy warm or at room temperature.
⏱️ 15 min