Best Mushroom Onion Tart Recipes

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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.

SAVORY MUSHROOM, ONION, AND BACON PUFF PASTRY TART



Savory Mushroom, Onion, and Bacon Puff Pastry Tart image

This recipe was inspired by a tart I tasted in a local French restaurant. It is completely irresistible. Paired with a hearty salad, you have a meal that no one will turn away from.

Provided by HEYHON53

Categories     Main Dish Recipes     Savory Pie Recipes     Pork Pie Recipes

Time 55m

Yield 6

Number Of Ingredients 10

1 sheet frozen puff pastry, thawed
2 tablespoons extra-virgin olive oil, divided
¼ pound thick-sliced bacon, chopped
2 cups thinly sliced red onions
1 (8 ounce) package sliced button mushrooms
1 tablespoon fresh thyme leaves
salt and ground black pepper to taste
½ cup ricotta cheese, drained
1 large egg yolk
1 cup grated Gruyere cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Unroll puff pastry onto a baking sheet. Score edges at 1/4-inch intervals using a paring knife or press edges using a fork. Return pastry to the freezer until you're ready to use it.
  • Heat a large skillet over high heat. Add 1 tablespoon oil and heat for 1 minute. Reduce heat to medium-high. Add bacon and cook until crisp around the edges but stiff soft in the center, 3 to 4 minutes. Reduce heat to low. Add onions, mushrooms, and thyme. Sprinkle with 1/4 teaspoon salt to help vegetables release water. Cook, stirring often, until vegetables begin to wilt and most of the water has evaporated, 5 to 7 minutes. Season with black pepper to taste. Remove from heat and transfer mixture to a platter.
  • Place ricotta cheese in a bowl. Beat in egg yolk and remaining oil until smooth. Season with salt and black pepper. Spread ricotta mixture to within 1/2-inch of the edges of the puff pastry. Sprinkle Gruyere cheese on top, then cover with mushroom mixture.
  • Bake in the preheated oven until crust is golden brown and crisp, 20 to 25 minutes.

Nutrition Facts : Calories 482.4 calories, Carbohydrate 24.4 g, Cholesterol 72.7 mg, Fat 36.6 g, Fiber 1.7 g, Protein 14.7 g, SaturatedFat 12 g, Sodium 372.5 mg, Sugar 2.8 g

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

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

MUSHROOM ONION GRUYERE TART



Mushroom Onion Gruyere Tart image

This recipe was based off recipe #448821 by Demelza, which my family fell in love with after I adopted her in the PAC game. Since we love mushrooms and onions I decided to create a tart with her basic recipe idea as a starting point.

Provided by AcadiaTwo

Categories     Onions

Time 1h10m

Yield 1 tart, 6-8 serving(s)

Number Of Ingredients 11

1 tablespoon canola oil
1 tablespoon butter
1 sweet onion (sliced)
1 lb mushroom (sliced)
salt (to taste)
pepper (to taste)
1 sheet puff pastry (defrosted)
2 -3 tablespoons honey mustard
3/4 cup gruyere cheese
1 tablespoon milk
1 egg

Steps:

  • Preheat oven to 450 degrees F.
  • Line a cookie sheet with a sheet of bakers parchment paper.
  • Place a sheet of puffed pastry flat on parchment.
  • In skillet over medium low heat add olive oil and butter.
  • Saute onion for 15 minutes or until translucent. Stir frequently.
  • Add mushrooms to skillet .
  • Saute until tender about 15 minutes. Stir frequently.
  • Add salt and pepper to mushroom onion mixture (to taste).
  • Remove from heat and set aside.
  • Mix egg and milk together with a whisk until well blended.
  • Paint the puffed pastry with the honey mustard leaving a 1/2 inch border.
  • Add the mushroom onion mixture on top of the mustard leaving about a 1/2 inch border.
  • Sprinkle the cheese on top of the mushroom onion mixture.
  • Paint the border of the puffed pastry dough with egg wash (Discard leftover egg wash).
  • Place tart in oven and bake for 15-20 minutes until pastry has puffed up and browned.
  • Enjoy!

Nutrition Facts : Calories 366.9, Fat 25.9, SaturatedFat 8.3, Cholesterol 51.3, Sodium 226.8, Carbohydrate 24.3, Fiber 1.7, Sugar 3.6, Protein 10.8

CIPOLLINI ONION AND MUSHROOM TART



CIPOLLINI ONION AND MUSHROOM TART image

Categories     Mushroom

Number Of Ingredients 24

For the crust:
2 cups unbleached all-purpose flour
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small cubes
2 tablespoons ice water
For the filling:
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 teaspoons freshly ground black pepper
1 1/2 pounds mixed wild or cultivated mushrooms,
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
For the topping:
1 egg white
1/4 cup cream
1/4 cup Parmesan

Steps:

  • Preheat the oven to 350° F. To make the dough, place the 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 for at least 30 minutes. Meanwhile, peel and remove the root end from the onions. Place them in a pie dish or small roaster, toss with olive oil, vinegar, salt and pepper. Roast until the onions are soft and begin to color but still hold their shape, about 45 minutes. Remove from oven and cool. When pastry dough has chilled, roll out onto a lightly floured surface to a roughly 12" diameter circle. Gently lay into a tart ring, and fit into the ring evenly. Pierce bottom with a fork and return to refrigerator to chill. Slice any mushrooms larger than 2" long. Over medium flame, melt the butter. Add mushrooms, salt and pepper and saut&eactue; for about 5 minutes. Remove from heat. In a small bowl, mix egg yolk, ricotta, olive oil, Parmesan, and chives. Remove tart shell from refrigerator. Spread mixture evenly in bottom of tart shell. Nestle onions evenly across ricotta base. Scatter mushrooms in between onions. In a small bowl beat egg white, cream and Parmesan. Pour mixture 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, but not too dark. Serve warm or at room temperature.

ONION, BACON AND MUSHROOM TART



Onion, bacon and mushroom tart image

A tasty treat, perfect for supper

Provided by anya19

Time 2h

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Preheat oven to 200C/fan 180C
  • Make the pastry by rubbing the butter into the flour to resemble breadcrumbs. Stir in about 8 tbsp of fridge cold water and bring together to a ball using your hands.
  • Chill in the fridge for 10 minutes.
  • While the pastry is chilling finely slice the onions and place in a pan with some butter or oil and gently soften and allow to caramalise, will take about 20 minutes. Set aside to cool.
  • Take the pastry from the fridge, roll out on a lightly floured surface and line a large greased tart case. Prick with a fork and lay over a sheet of greaseproof paper or foil and cover with baking beans or rice and cook in the centre of the oven for 20 minutes.
  • While this is cooking cut the bacon into smallish pieces and fry in a pan with a little oil until cooked and crisp, then add to the onions. In the same pan add the sliced mushrooms and fry slightly to crisp up then cook down until fully cooked with a little butter, worcetser sauce, a thyme sprig and seasoning. Once cooked add to the bacon and onions and sprinkle in half the chopped parsley.
  • In a jug mix together the eggs, creme fraiche, a little seasoning and the rest of the parsley.
  • After the 20 minutes is up, remove the pastry case form the oven and take out the greaseproof paper and baking beans or rice. Put back into the oven for a furthur 15 minutes or until the pastry browns slightly and is cooked.
  • Once browned remove from the oven and fill the pastry case with the onion, bacon and mushroom mixture and pour over the egg mixture. Place back in the centre of the oven for around 30 minutes or until the filling is nearly set as it will finish cooking as it cools slightly. Once out of the oven let it stand to set for 5 minutes and serve warm in slices with salad and home made chips or roasted potatoes.

MUSHROOM-ONION TART



MUSHROOM-ONION TART image

Categories     Appetizer     Sour Cream

Yield 6 servings

Number Of Ingredients 8

pastry for 1-crust pie
7 large mushrooms, sliced
3 tbsp. shortening
3 eggs, slightly beaten
3 tbsp. dry onion soup mix
dash pepper
2 tbsp. fresh parsley, chopped
1 cup sour cream

Steps:

  • Bake pie crust for 10 min. at 400 deg. Cook mushrooms in shortening and put in bottom of baked crust. Save shortening. Mix remaining ingredients and add saved shortening. Pour over mushrooms in pie shell. Bake 350 deg. for 20 min. or until golden brown.

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