Mushroom Onion Tart Recipes

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MUSHROOM GALETTE RECIPE



Mushroom Galette Recipe image

A savory tart made with flaky pastry and a delicious combination of cheeses, mushrooms, and caramelized onions.

Provided by Mon Petit Four

Categories     Appetizers & Sides

Time 40m

Number Of Ingredients 11

1 sheet of pie dough
1/3 cup whole milk ricotta
6 oz. crimini mushrooms, cut into slices
1/4 of a jumbo white onion, cut into thin crescent-shaped slices
1.5 oz gruyere cheese, shredded
parmesan cheese, for grating as a garnish
pinch of salt and freshly ground pepper
pinch of nutmeg
1 egg, separated into white and yolk
olive oil
1 sprig of thyme

Steps:

  • Preheat the oven to 400°F. To a pan, add about a tablespoon of olive oil. Warm over medium heat and once hot, add in the onion slices. Cook until the onions begin to become golden along the edges and caramelize.
  • Add the mushroom slices to the pan and cook for another few minutes until the mushrooms are tender. Turn off the heat and temporarily set the pan aside.
  • Unroll the pie crust onto a baking sheet fitted with parchment paper or a silicone baking mat. Brush the egg white over most of the pie crust, leaving about a 1 1/2 inch perimeter bare. Let the crust rest for a minute for the egg white to slightly dry.
  • Spread the ricotta cheese all over the area covered with the egg white. Use a zester to finely grate a little bit of parmesan cheese as a slight garnish over all the ricotta cheese. Add a small pinch of salt and freshly ground pepper, as well as the pinch of nutmeg, over the cheese.
  • Distribute the mushroom-onion mixture all over the ricotta cheese, then top that with the shredded gruyere. Add the thyme leaves all over the top.
  • Fold the edges of the pie crust over the mushroom filling, all along the edges. Brush the egg yolk over the pastry, then top the pastry with some of the finely grated parmesan.
  • Bake the galette for 20-30 minutes. If you're using store-bought crust, it will typically look golden and be ready in the 20-25 minute mark, whereas homemade pastry can take up to 30 minutes.
  • Let the galette rest for 10 minutes on the baking sheet, then transfer to your serving plate.

Nutrition Facts : Calories 292 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 79 milligrams cholesterol, Fat 19 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 275 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

5 INGREDIENT ONION TART WITH MUSHROOMS RECIPE



5 Ingredient Onion Tart with Mushrooms Recipe image

Provided by The Wimpy Vegetarian

Categories     Appetizer     Vegetable Main or Side

Number Of Ingredients 8

1 frozen puff pastry
2 teaspoons Dijon mustard
2 1/2 pounds yellow onions, (about 6 cups when thinly sliced)
3/4 teaspoon kosher salt, (divided (or half this amount with table salt))
1 cup finely chopped white mushrooms
3 tablespoons unsalted butter, (divided)
8 twigs fresh thyme, (divided)
9 roasted cherry tomato halves (or sun-dried tomatoes (optional))

Steps:

  • Preheat the oven to 400˚F. Thaw the puff pastry according to the package directions, and carefully unfold it. The dough will look a little rough on the folds, so lightly roll it out using a rolling pin to even out the surface.
  • Use a sharp knife to slice 1 inch off of each side. Baste the edges of the square pastry with water using either a basting brush or your finger.
  • Then place all the cut edges onto the pastry square, forming a frame. This raised area will be the crust for the tart.
  • Line a baking sheet with parchment paper or foil, and place the puff pastry on it. Using a fork, prick the bottom of the tart numerous times. This will allow steam to escape without billowing the tart bottom up. Bake until lightly browned, about 25 - 30 minutes. If the tart bottom billows, prick with a sharp knife and gently press down. There's no need to completely flatten it, since the filling will weight it down.
  • When cooled, spread the bottom of the tart with the Dijon mustard. You don't need much - it just adds depth of savory-ness.
  • Thinly slice the onions using a sharp chef's knife. Add 2 tablespoons butter to a skillet and melt over medium-high heat. Pile in the sliced onions with 1/2 teaspoon salt, using tongs to toss and coat with the butter. The onions will begin to relax in 5 - 10 minutes. At this point, reduce the heat to medium. Sauté for 45 minutes, or browned.
  • Finely chop the mushrooms and sauté In a separate pan with 1 tablespoon of butter, 5 twigs of fresh thyme, and the remaining 1/4 teaspoon of salt over medium-low heat. Occasionally move around the pan, and sauté until the pan is dry. Mushroom contain a lot of liquid, and this can take 20 minutes or more. The mushrooms will be browned. Remove the thyme twigs when finished.
  • Add the mushrooms to the onions and stir to combine.
  • Lower the oven temperature to 350˚F. Fill the puff pastry with the onion filling. Add the tomatoes if using. Bake for 10 minutes. Remove the tart from the oven and lightly sprinkle fresh thyme on top before serving.
  • Serve warm. Slice in half or quarters. For an appetizer, slice into small squares.

CARAMELIZED ONION, MUSHROOM AND GOAT CHEESE TART



Caramelized Onion, Mushroom and Goat Cheese Tart image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 10 servings

Number Of Ingredients 9

1 large sweet onion
16 medium shiitake mushrooms (about 1 pound)
1 tablespoon plus 1 teaspoon olive oil, divided
Salt
Freshly ground black pepper
1 (4-ounce) package puff pastry, defrosted according to package directions (recommended: Dufour)
3 eggs, divided
8 ounces goat cheese, divided
2 teaspoons chopped fresh thyme leaves

Steps:

  • Preheat oven to 400 degrees F.
  • Using a mandolin or super-sharp knife, cut onion into paper thin slices. Clean and slice the mushrooms.
  • Heat 1 tablespoon oil in a skillet over medium heat; add onion and saute until caramelized. Transfer to a bowl and set aside. Heat remaining teaspoon of oil in skillet over medium-high heat. Add mushrooms and saute until they release all their liquid and most of it boils away, should take about 5 minutes. Combine caramelized onions with mushrooms and saute together briefly; season with salt and pepper. Remove the pan from heat.
  • Unfold puff pastry onto a floured surface; cut in half lengthwise to form 2 long rectangles. Gently roll out each rectangle to approximately 5 by 14 inches and place on cookie sheet. Trim edges by 1/4-inch strips all around; set strips aside. Break 1 egg into a small bowl; beat slightly. Brush edges of pastry with some of the egg. Use trimmed strips to make a raised border on each. Brush entire surface with remaining beaten egg. Prick the interior of pastry all over with a fork. Bake until pale gold, about 10 minutes. If pastry has puffed up inside edge, press it down gently. Set aside.
  • Meanwhile, combine remaining eggs with 6 ounces goat cheese and blend until smooth. Spread the mixture onto pastry. Return to oven and bake just until set, about 4 minutes. Add the thyme to the mushroom mixture. Remove cookie sheet from oven and spread with thyme-mushroom mixture. Crumble remaining cheese on top. Just before serving, broil tarts on low heat for 2 to 3 minutes, until tarts are warm and cheese softens.

MUSHROOM TART



Mushroom tart image

Create an eye-catching mushroom tart for an easy but impressive vegetarian main course. Try a tasty pairing of earthy mushrooms, cream cheese and nutty pastry

Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com

Time 1h10m

Number Of Ingredients 9

175g Flora 100% Natural Ingredients plus 2 tbsp
300g wholemeal flour
A small handful of thyme, leaves picked
600g mixed mushrooms, cleaned and sliced
1 small onion, finely choped
125g soft cheese
1/2 small bunch chives, chopped
2 garlic cloves, crushed
1 egg, beaten to glaze

Steps:

  • Put 175g Flora 100% Natural Ingredients, wholemeal flour, half the thyme and a pinch of salt in a food processor and pulse until it starts to clump together. Add 2-3 tbsp cold water and pulse again until it forms a ball. Wrap and chill for 20 mins.
  • Meanwhile, heat the remaining 2 tbsp spread in a frying pan, and fry the mushrooms and onions for 10 mins until soft and lightly golden. Season well and remove from the heat.
  • Heat the oven to 220C/fan 200C/gas 7. Add a large flat baking sheet to the oven to heat up. Whisk the soft cheese with half the chives, remaining thyme and all the garlic. Season well.
  • Roll the pastry out in between two sheets of parchment to a rough rectangle shape, the thickness of a £1 coin, about 30x40cm. Remove the top layer of parchment and smooth over the soft cheese mixture, leaving a 5cm border. Spoon over the mushrooms, in an even layer over the soft cheese, then fold over the 4 sides of the border to overlap the filling slightly. Trim the sides before you fold over if you need to, but will look lovely when baked either way. Glaze the pastry with egg.
  • Using the parchment to help you, slide the tart onto the hot tray with the paper. Bake for 35-40 mins until the pasty is cooked though, and crisp. Scatter with the remaining chives to serve, along with a green salad.

Nutrition Facts : Calories 495 calories, Fat 33 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 2 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.63 milligram of sodium

MUSHROOM ONION TARTLETS



Mushroom Onion Tartlets image

These sound so yummy for a perfect evening appetizer with friends. Found in my KA mixer manual, I'm looking forward to tasting these little flavorful bites. Note: instructions are listed just as they are in the manual, but can be adjusted to use any mixer.

Provided by DuChick

Categories     Lunch/Snacks

Time 30m

Yield 24 tartlets, 12 serving(s)

Number Of Ingredients 9

4 ounces light cream cheese
3 tablespoons butter or 3 tablespoons margarine, divided
3/4 cup flour, plus
1 teaspoon flour
8 ounces fresh mushrooms, coarsely chopped
1/2 cup green onion, chopped
1 egg
1/4 teaspoon dried thyme leaves
1/2 cup swiss cheese, shredded

Steps:

  • Place cream cheese and 2 tablespoons butter in mixer bowl.
  • Attach bowl and flat beater to mixer.
  • Turn to Speed 4 and beat about 1 minute.
  • Stop and scrape bowl.
  • Add 3/4 cup flour.
  • Turn to Speed 2 and mix about 1 minute, or until well blended.
  • Form mixture into ball.
  • Wrap in waxed paper and chill 1 hour.
  • Divide chilled dough into 24 pieces.
  • Press each piece into greased miniature muffin cup.
  • Meanwhile, melt remaining 1 tablespoon butter in 10" skillet over medium heat.
  • Add mushrooms and onions.
  • Cook and stir til tender.
  • Remove from heat and cool slightly.
  • Place egg, remaining 1 tablespoon flour and thyme in clean mixer bowl.
  • Using the flat beater, turn to Speed 6 and beat about 30 seconds.
  • Stir in cheese and cooled mushroom mixture.
  • Spoon into pastry-lined muffin cups.
  • Bake at 375* for 15-20 minutes, or until egg mixture is puffed and golden brown.
  • Serve warm.

Nutrition Facts : Calories 108.2, Fat 6.9, SaturatedFat 4.2, Cholesterol 36.6, Sodium 74.5, Carbohydrate 7.7, Fiber 0.5, Sugar 0.5, Protein 4.2

MUSHROOM AND CARAMELIZED ONION TART



Mushroom and Caramelized Onion Tart image

Try pairing this elegant appetizer with a nice Chardonnay. This recipe was created by Chef Erin Maffit.

Provided by Docs Mom

Categories     Savory

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup all-purpose flour
1/4 cup unsalted butter, partially frozen
1/4 teaspoon kosher salt
2 -3 tablespoons ice water
2 tablespoons unsalted butter
1 tablespoon virgin olive oil, plus more as needed
1 lb cremini mushroom, sliced
1/4 lb morel, broken apart
3 sweet white onions, julienne
kosher salt & freshly ground black pepper
6 ounces chevre cheese, room temperature

Steps:

  • Preheat oven to 400 degrees F.
  • Place the flour, butter and salt in the bowl of a food processor. Pulse a few times to break up butter into little pieces... mixture should resemble coarse corn meal. With the machine running, add the water a tablespoon at a time until the dough holds together when squeezed. Gather the dough together and form into a rectangle. Wrap in plastic wrap and refrigerate for one half an hour.
  • In the mean time, heat the butter and olive oil in a large sauté pan. Add the mushrooms, stir to coat, spread out in the pan and allow to cook, undisturbed for a couple of minutes. Stir once and redistribute, continue cooking in this same manor until mushrooms are golden brown. Remove from pan and set aside.
  • Add onions to the same sauté pan; add additional olive oil is necessary. Sauté until caramelized well, season with thyme, salt and pepper.
  • Divide pastry in half. Roll each piece of pastry into long strips, about 4 inches by 8 inches. Place on a parchment lined baking sheet and crimp the edge of the dough to create a rim. Cover the tart with parchment and fill with beans. Bake 15 minutes, remove the parchment and beans and bake another 5 minutes. Remove and allow to cool.
  • Reduce the oven to 350 degrees F.
  • Spread half of the cheese and half of the onions and half of the mushrooms on each tart. Bake for 15 minutes. Allow to cool 5 minutes.
  • To serve, cut each tart in half length wise and then into 6 equal pieces. Arrange on a serving plate.

Nutrition Facts : Calories 344.6, Fat 22.6, SaturatedFat 13.5, Cholesterol 52.9, Sodium 227.9, Carbohydrate 25.9, Fiber 2, Sugar 4.8, Protein 11.4

ONION, WALNUT & MUSHROOM TARTE TATIN



Onion, walnut & mushroom tarte tatin image

This makes a substantial vegetarian main course, or try making individual tarts in Yorkshire pudding tins for a starter

Provided by Mary Cadogan

Categories     Dinner, Main course

Time 1h10m

Number Of Ingredients 7

4 onions
3 tbsp olive oil
200g chestnut mushroom , halved if large
2 tsp light muscovado sugar
50g walnuts
100g blue cheese , such as stilton, or vegetarian blue cheese
250g puff pastry , defrost if frozen

Steps:

  • Heat oven to 200C/180C fan/gas 6. Peel the onions and cut each into 6 wedges through the root. Heat the oil in a large pan, add onions, then gently fry for 20 mins until softened and lightly coloured.
  • Add the mushrooms, sugar, salt and pepper and give it a good stir. Gently cook, stirring now and then for a further 5 mins. Stir in the walnuts. Line the base of a 20-23cm sandwich cake tin (not loose-based) with baking parchment. Spoon over the onion mixture and press it down lightly. Crumble the cheese over.
  • Roll out the pastry and trim to a round, about 5cm larger than the tin. Put the pastry over the filling and tuck in the ends. Bake for 35-40 mins until the pastry is crisp and golden. Cool for 5 mins in the tin, then turn out onto a flat plate and cut into wedges. Serve with a green salad.

Nutrition Facts : Calories 546 calories, Fat 43 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 1.43 milligram of sodium

CARAMELISED RED ONION, PROSCIUTTO & MUSHROOM TART



Caramelised red onion, prosciutto & mushroom tart image

Best served warm from the oven, this tart can be assembled, ready to bake, several hours ahead

Provided by Mary Cadogan

Categories     Dinner, Lunch, Main course

Time 1h25m

Number Of Ingredients 9

4 tbsp olive oil
5 red onions , thinly sliced
1 tsp dried thyme or 2 tsp fresh
1 tbsp balsamic vinegar
500g pack puff pastry
4 thin slices prosciutto
400g open cup mushrooms , stalks trimmed
100g firm goat's cheese
50g bag rocket

Steps:

  • Heat 3 tbsp oil in a frying pan, add the onion and gently cook until softened, about 10 mins. Add the thyme, vinegar, salt and pepper and cook for 5 mins more, stirring occasionally to stop them burning. Set aside to cool.
  • Heat oven to 200C/180C fan/gas 6. Roll out the pastry, trim to a 28cm round, then put on a non-stick baking sheet (or one lined with baking paper). Fork the pastry all over.
  • Spread the onion over the pastry to within 3cm of the edge. Tear the prosciutto into strips and arrange over the onion in a rippled effect. Arrange the mushrooms on top and brush them with the reserved oil. Slice or crumble the cheese and arrange over the tart. Season with salt and pepper.
  • Push the side of the tart up with your fingers to form an edge. Bake for 30-35 mins until the pastry edges have puffed up and the mushrooms are tender. Cool for a few minutes, then scatter with rocket just before serving.

Nutrition Facts : Calories 521 calories, Fat 39 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 1.38 milligram of sodium

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