Directions for: Wild Onion and Wild Mushroom Tart
Ingredients
Premade pastry
Good-sized handful of wild onions or 2 to 3 large leeks, finely sliced
2 - 3 large shallots, minced
Butter for sauting
Salt and pepper to taste
cup fresh thyme, destemmed
1 cup (approx) white or red wine, sherry or stock
2 - 3 lb(s) (900 g to 1.35 kg) wild mushrooms, such as chanterelles, morels, hedgehogs or angel wings, cleaned and shredded finely by hand. Can substitute store-bought mushrooms
3 - 5 egg yolks, depending on tart size
1 cup (approx) cheese, such as a Parmesan, manchego or Asiago
Directions
1. Roll out pastry and chill in tart pan in fridge for up to 30 minutes. (One of my tricks is to make the pastry bigger than I need and fold the crust tightly into a roll, creating a flaky layered crust thats sure to impress.) Roll out dough approximately 2 inches (5 cm) bigger than your pie shell (this will allow for a nice crust).
2. While pastry chills, thinly slice onions and shallots; caramelize with butter in a pan. Add salt, pepper and thyme. Add about a cup of wine, just as the onions/leeks release their sugar and begin to stick for rich, sweet flavour. Once liquid has evaporated, remove onions and shallots; set aside.
3. Increase heat to high and add small amount of oil and butter; saut mushrooms until they release liquid and edges are crispy. Mushrooms should be seared hot so they caramelize nicely; remove from heat before they go watery or limp. Once filling components have cooled, combine with 3 to 5 egg yolks (depending on tart size) and generous amount of cheese (about 1 cup) to bind tart. Top with about cup cheese.
4. Bake in 400F (200C) oven for up to 40 minutes. (Make sure oven is preheated to ensure a crispy bottom.) Cheese should bubble and crisp up before removing from oven.
Video
See more: Bake, Dinner, Eggs/Dairy, French, Lunch, Mushrooms, Great Canadian Cookbook, GCC Ucluelet, GCC vegetarian, GCC Spring