The earthy wild mushrooms contrast with the lovely subtle sweetness of the cipollinis to create an elegant dish. Makes one 9-inch tart, enough for 4 entrees or 6 – 8 side dishes.
For the filling:
- 1 lb. organic Cipollini onions
- 1 lb. wild mushrooms
- 1 bunch organic chives
- 3/4 cup Bellwether ricotta cheese
- 2 oz. Cravero Parmigiano-Reggiano cheese
- 2 tablespoons Straus Creamery unsalted butter
- 1 Clifford Family Farm egg yolk (reserve egg white)
- 2 tablespoons balsamic vinegar
- 3 tablespoons LHF California extra virgin olive oil (divided into 2 & 1)
- Diamond kosher salt and Pohnpei Pepper Co. freshly ground pepper
Peel and quarter the onions. Trim off the root ends.
Grate the Parmigiano cheese.
Chop the wild mushrooms.
Chop the chives.
For the crust:
- 2 cups King Arthur all-purpose flour
- 1 ½ sticks (3/4 cup) Straus Creamery unsalted butter
- ½ teaspoon Diamond kosher salt
- 2 tablespoons cold ice water
Cut the cold butter into cubes.
For the topping:
- 1 Clifford Family Farm egg white
- ¼ Rosehill cream
- 1 oz. Cravero Parmigiano-Reggiano Cheese
Grate the cheese.
Preheat oven to 350° F.
First make the dough: Pulse the flour and salt in a food processor. Add in the cut butter, and pulse until the mixture takes on the texture of oatmeal. Add in the ice water and pulse briefly until a dough is formed. Turn the dough onto a board dusted with flour and form into a ball. Wrap the ball in plastic and hold in the fridge for at least 30 minutes.
While the dough is chilling, toss the onion wedges with 2 tablespoons of olive oil and the balsamic vinegar, plus salt and pepper. Roast the onions in a pie dish or shallow baking dish in the oven for about 40 – 50 minutes, or until the onions have softened but are still hold their shape. Remove from the oven and set aside to cool.
Roll the dough out onto a lightly floured work surface. Form a 12" (or so) diameter circle. Working carefully and gently, lay the dough evenly into a 9" tart ring. Using a fork, pierce the bottom of the dough several times, and return the dough to the fridge to chill.
Heat a saucepan over medium heat. Melt the butter, then add in the mushrooms, plus salt and pepper to taste. Sauté until the mushrooms have begun to cook down, about 5 minutes. Remove from the heat and set aside.
Mix the egg yolk, ricotta cheese, 1 tablespoon olive oil, chopped chives and grated cheese in a bowl. Spread the mixture into the bottom of the tart shell. Nestle the roasted onions evenly in the ricotta cheese mixture, then top with the mushrooms, creating as flat a top as possible.
Mix the egg white, cream and remaining cheese in a small bowl. Pour the mixture to evenly coat the mushroom onion filling.
Gently fold the edges of the pie dough inwards, to create around a ½ inch crust. Trim any remaining dough.
Cover with foil and bake for 30 minutes. Remove the foil and bake an additional 10 – 15 minutes, or until the top is lightly browned and bubbly, and the curst is slightly brown.
Serve hot or at room temperature.