why make this recipe
This tart is warm, savory, and easy to share. It uses simple ingredients and gives big flavor. The mix of sweet onions, mushrooms, and pecorino makes a rich bite. It works for lunch, dinner, or a party.
introduction
This Caramelized Onion and Mushroom Tart has a crisp whole-wheat crust and a soft, savory filling. The onions cook slowly until sweet. The mushrooms add earthiness and the pecorino adds salt and bite. The tart is simple to make and looks nice on the table.
how to make Caramelized Onion and Mushroom Tart
Ingredients :
- 1 cup whole wheat flour
- 3/4 cup all purpose flour
- 1/2 teaspoon salt
- 1 tablespoon fresh chopped thyme
- 8 tablespoon cold unsalted butter, cubed
- 3 tablespoon ice water, plus more as needed
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 large sweet onions, thinly sliced
- salt, to taste
- freshly ground black pepper, to taste
- pinch red pepper flakes
- 1 pint mushrooms, quartered
- 1 heaping cup grated pecorino cheese
Directions : Step 1: Make the tart crust by mixing the flours, salt, and thyme in a food processor. Add butter and pulse until the mixture is crumbly. Gradually add water until the dough forms. Chill for 30 to 45 minutes.
Step 2: In a saute pan, heat butter and oil, add onions and cook until caramelized. Season with salt, pepper, and red pepper flakes. Add mushrooms and cook until they release moisture. Cool the mixture.
Step 3: Preheat oven to 400°F. Roll out the dough and drape it over a tart pan, then chill it for 10 to 15 minutes.
Step 4: Par bake the crust with pie weights until golden at the edges, then cool.
Step 5: Spread the onion mixture in the tart, cover with cheese, and bake at 375°F until golden brown, 17 to 20 minutes. Cool before slicing and serving.
how to serve Caramelized Onion and Mushroom Tart
Serve warm or at room temperature. Cut the tart into slices and place on a plate. Add a simple green salad on the side. You can also serve it with roasted vegetables or a light soup.
how to store Caramelized Onion and Mushroom Tart
Cool the tart fully before storing. Wrap tightly with plastic wrap or place in an airtight container. Keep in the fridge for up to 3 days. To reheat, warm slices in a 350°F oven for 8–10 minutes. You can freeze the baked tart for up to 1 month; thaw in the fridge before reheating.
tips to make Caramelized Onion and Mushroom Tart
- Cook the onions low and slow until deep golden for best flavor.
- Use a mix of mushrooms if you like more texture.
- Chill the dough well so it stays flaky when baked.
- If the edges brown too fast, cover them with foil while baking.
- Grate the pecorino fresh for better taste.
variation (if any)
- Add a layer of ricotta under the onions for a creamier tart.
- Swap thyme for rosemary or sage for a different herb flavor.
- Use gruyère or fontina instead of pecorino for a milder cheese.
- Make mini tarts using a muffin tin for appetizers.
FAQs
Q: Can I make the crust ahead of time?
A: Yes. Make the dough, wrap it, and keep it in the fridge for 1 day or in the freezer for up to 1 month.
Q: Can I skip the whole wheat flour?
A: Yes. Use 1 3/4 cups all-purpose flour instead if you prefer a lighter crust.
Q: Do I need to par-bake the crust?
A: Par-baking keeps the crust from getting soggy. It helps when the filling is moist.
Q: Can I make this vegetarian or vegan?
A: The recipe is vegetarian as written. For vegan, use a plant butter and a vegan cheese substitute.
Q: How long will leftovers last?
A: Leftovers last 3 days in the fridge. Freeze up to 1 month.
Conclusion
For a similar tart with a herb crust, see Caramelized Onion Mushroom Tart with Herb Crust – Cosette’s Kitchen for more ideas.
If you want another take on mushrooms and onions in a tart, try the Mushroom and Onion Tart – Food52 for inspiration.
For small bites with similar flavors, check the Caramelized Onion Puff Pastry Bites with Gruyere and Mushrooms.
If you need a simple step-by-step version, read the Easy Tart with Caramelized Onions, Mushrooms & Gruyère.
For another tested recipe and tips, see Recipe: Onion and Mushroom Tart – The Kitchn.