This is a wonderful Sunday night dinner dish served with a green salad. This is a tart that is rich in sweet onion flavor balanced with the earthiness of the mushrooms and the cream cheese adds just a touch of tartness. Our pie crust is no fail (we’ve made it millions of times) and we frequently double it. Freeze it and use it for both savory and sweet dishes whenever you need to.
We used two kinds of onions which we found to be very delicious.
This is vegetarian friendly and a real crowd pleasure!
Make this in a square tart pan and cut into bit size servings for your super bowl party!
1 disk of our pie crust recipe
1 tsp. salt
1 tsp. dried thyme
1/4 cup olive oil
1/2 cup cold water
1 tsp. oil
3 white onions, thinly slices
3 red onions
16 oz. mushrooms, thinly sliced
1/4 tsp. red pepper flakes (optional for an extra kick)
6 ounces of softened cream cheese
Make one recipe of our pie crust. Wrap in plastic and place in refrigerator.
While the tart is chilling prepare the onions and mushrooms.
In a large sauce pan, heat the oil over medium heat. Add the onions and a pinch of salt. Stirring often, let the onions cook until reduced and browned, about 20 minutes.
Remove the onions from the pan and add the mushrooms in a single layer.
Cook the mushrooms over medium heat and cook until browned on both sides. Add in a pinch of freshly ground black pepper and red pepper flakes (if using).
Remove the dough from the fridge and roll until a large circle, about 1/4 inch thick. Press into a lightly greased tart pan, removing any excess dough around the edges.
Allow onions and mushrooms to completely cool.
Take the tart pan out of the refrigerator and
Spread the cream cheese on the bottom of the crust.
Add the onions and mushrooms in the tart and place in a 400 degree oven and bake for 20-25 minutes until golden, hot and bubbly.
Serve warm or at warm temperature.