Cipollini and Mushroom Tart
• Course: Vegetarian/Vegan Entrees • Diet: Vegetarian • Season(s): Fall, Winter
Ingredients
- 2 cups unbleached all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup cold unsalted butter, cut into small cubes
- 2 tablespoons ice water
- 1 pound Cipollini onions, peeled and quartered
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons butter
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 pounds mixed wild or cultivated mushrooms, sliced
- 1 egg yolk (reserve egg white for topping, see below)
- 3/4 cup ricotta cheese
- 1 tablespoon olive oil
- 1/2 cup Parmesan cheese
- 1/4 cup chives
- 1 egg white
- 1/4 cup cream
- 1/4 cup Parmesan
Instructions
Preheat oven to 350° F. For dough, place flour and salt in a food processor and pulse. Drop in butter, pulse until like oatmeal. Add ice water and pulse once or twice, until more dough-like. Turn onto a floured board and form into a ball. Wrap in plastic and chill in refrigerator at least 30 minutes. Meanwhile, peel and remove the root end from the onions. Place in a pie dish, toss with olive oil, vinegar, salt and pepper. Roast until soft and begin to color, about 45 minutes. Remove from oven and cool. Roll out chilled dough to a roughly 12\" diameter circle. Gently lay into a tart ring. Pierce bottom and return to refrigerator to chill. Over medium heat, melt butter and add mushrooms, salt and pepper and sauté; for about 5 minutes. In a small bowl, mix egg yolk, ricotta, olive oil, Parmesan, and chives. Spread mixture evenly in bottom of tart shell. Place onions evenly across ricotta base. Scatter mushrooms in between. In a small bowl beat egg white, cream and Parmesan. Pour evenly over top of onion and mushroom filling. Cover with foil and bake for 30 minutes, then remove foil and bake another 15 minutes, until top is bubbling and crust is slightly brown.Can be served warm or at room temperature.