Spring Onion and Mushroom Rustic Tart with Freshly Grated Black Truffles

Easy and rustic in the style of a French Galette, this tart is packed with a ton of flavor from the Morel mushrooms, spring onions, thyme and grated black truffles.  Spring black truffles are pretty reasonably priced at the market this time of year, so go for it  and it’s okay to treat yourself.   If you don’t have a truffle,  that’s fine too.  Just simply finish with a nice drizzle of extra virgin olive oil and some fresh thyme.  Perfect hot or room temperature, as an entree or as a first course.


Spring Onion and Mushroom Rustic Tart with Freshly Grated Black Truffles

Ingredients 
  • 6 Spring Onions
  • 6 Tbsp. Extra Virgin Olive Oil
  • Salt and Pepper to Taste
  • 1 Red Onion, Peeled and Sliced
  • ⅛ Pound or 1 Cup Spring Mushrooms ( I used Morel mushrooms cut in half, Hen of Wood would be super)
  • 6 Stems Fresh Thyme,Stems Removed
  • ¼ Cup Balsamic Vinegar
  • 1 recipe Cornmeal Dough, (Recipe Below)
  • Grated  Black Truffle (Optional)
  • Extra Virgin Olive Oil to Drizzle over Finished Tart (Optional)



Directions
  1. Trim roots and top  green parts off the spring onions so they're about 6 inches long total, cut in half.
  2. In a saute pan add 3 Tbsp. extra virgin olive oil and turn on medium heat.  Add spring onions cut side down and add salt and pepper to taste. Cook until they start to caramelize about 7-10 minutes and then carefully flip on other side to finish cooking. . Transfer to sheet pan to cool.
  3. In the same pan add the other 3 tablespoons of extra virgin olive oil, add red onions, morel mushrooms and thyme leaves cook on low until the onions caramelize and the mushrooms cook through, about 12-15 minutes. Stir often, add salt and pepper to taste. Pour in balsamic vinegar and simmer until the balsamic reduces by half.  Transfer to sheet pan to let cool.
  4. Preheat oven 400
  5. Roll out cornmeal crust between ¼ to ½ in thick in a 12 inch circle shape.  Top with mushroom/onion/balsamic mixture and then arrange spring onions in a nice design.  Fold the outer edges of the dough round toward the filling, about 2 inches.
  6. Place on top shelf of oven and Bake for 20-30 minutes until the crust is cooked through and golden.
  7. Drizzle with extra virgin olive oil (optional) and freshly grated black truffles (also optional).
  8. Cut with pizza cutter, serve hot or room temperature.









Use for savory pies and tarts.  The cornmeal adds a wonderful texture and the Earth Balance makes the perfect flaky crust.




Savory Cornmeal Pie Crust



Ingredients
  • 1 cup All Purpose Flour
  • 1 Cup Cornmeal
  • 1 tsp. Salt
  • Freshly Ground Black Pepper to Taste
  • 8 Tbsp. Earth Balance Butter, cut into ½ inch pieces
  • ¼ cup Cold Water


Tools
  • Food Processor


Directions
  1. In the bowl of the food processor add flour, cornmeal, salt and pepper.  Pulse to combine.  
  2. Add Earth Balance and pulse until the butter is incorporated and looks like coarse sand. 
  3. Slowly  pour in water and pulse a few times the dough will come together.  
  4. Roll out onto plastic wrap and knead a few times to incorporate any loose flour and wrap in plastic wrap. 
  5. Chill in fridge for at least 30 minutes to firm up before rolling out.



Here's How I did it!


In the bowl of the food processor add flour, cornmeal, salt and pepper.  Pulse to combine.  


Add Earth Balance and pulse until the butter is incorporated and looks like coarse sand. 

Roll out onto plastic wrap and knead a few times to incorporate any loose flour and wrap in plastic wrap. Chill for 30 minutes.




Beautiful!


Trim roots and top  green parts off the spring onions so they're about 6 inches long total, cut in half.

In a saute pan add 3 Tbsp. extra virgin olive oil and turn on medium heat.  Add spring onions cut side down and add salt and pepper to taste. Cook until they start to caramelize about 7-10 minutes and then carefully flip on other side to finish cooking.
Transfer to sheet pan to let cool.
Roll out cornmeal crust between ¼ to ½ in thick in a 12 inch circle shape.
Top with mushroom/onion/balsamic mixture and then arrange spring onions in a nice design.  Fold the outer edges of the dough round toward the filling, about 2 inches.

Place on top shelf of oven and Bake for 20-30 minutes until the crust is cooked through and golden. Drizzle with extra virgin olive oil (optional) and freshly grated black truffles (also optional).

Where I get my Mushrooms!

Comments

Popular Posts