Wednesday, March 25, 2009

Wild Mushroom, Caramelized Onion, Bacon and Herb Tart

Chris and I devoured this last night. I served it with steamed asparagus and baked potato. The complexity of the spices in the tart were well paired with the simplicity of the sides. Next time I may make a smooth potato soup to pair. This recipe came from I made some adaptations including the use of brie instead of Camembert, turkey bacon, and I had only a 4 oz. package of wild mushrooms but this seemed plenty to me.

Enjoy! :)

Wild Mushroom, Caramelized Onion, Bacon and Herb Tart

1/2 recipe pie dough (Pre-made works well in a pinch.)
1 Tbsp unsalted butter
1 medium onion, sliced thinly
8 oz. wild mushrooms, sliced (I had a 4 oz. container which was plenty for us.)
1 Tbsp balsamic vinegar
6 strips cooked bacon (I love bacon, used 8 strips of turkey bacon instead)
1 garlic clove
1/8 tsp salt
1/8 tsp ground pepper
1/2 tsp herbs de Provence
3 oz. Camembert, diced small (Brie is a great sub if you're not into stinky cheese:)
1 Tbsp beaten egg

-In medium saucepan, over medium low heat, add butter to melt.
-When pan is heated and butter is melted, add onions and stir to combine.
-Cook onions down, stirring occasionally, until beginning to turn golden brown, about 15 minutes.
-Preheat oven to 400 degrees and line baking sheet with parchment.
-Add mushrooms to onions and cook until browned but not burned, an additional 10 minutes.
-Add balsamic vinegar and stir to combine well.
-Add bacon, garlic, salt, pepper and herbs and cook, stirring, until fragrant, about 1-2 minutes.
-Remove from heat and set aside.
-Roll out dough to a rough 12" round.
-Place onion mixture in center of dough and spread out evenly, about 1.5" from the edges.
-Scatter Camembert around edges of onion mixture and fold dough edges into tart, pleating for presentation and leaving the center open.
-Brush edges of dough with beaten egg and place in oven to bake.
-Bake tart until edges are golden brown and tart is heated through, about 25-30 minutes.
-Remove from oven and let cool to just warm before cutting and serving.

P.S. Sorry no pics! We keep gobbling things up before I think to take a photo.

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