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. 

Ingredients:

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

Prep:

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

Prep:

Cut the cold butter into cubes.

For the topping:

• 1 Clifford Family Farm egg white
• ¼ Rosehill cream
• 1 oz. Cravero Parmigiano-Reggiano Cheese

Prep:

Grate the cheese. 

Instructions:

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.