Rustic Mushroom Tart

My other MIL made this for us on our last visit to NC, and I had to have the recipe. The recipe is really for a Vidalia Onion Tart, and she said that is good, too, but that she had made it so much that they got sick of it. She made it for us with the mushrooms, hoping it would turn out, and it certainly did! Mmmm! All she changed in the recipe is leaving out the onions and adding mushrooms. I didn’t even ask her what kind she used, but I used a mixture of button mushrooms and baby bellas, and this was great. It’s surprisingly easy, but it looks like you spent alot of time in the kitchen! I asked Toby what he would change, and he said “well, there’s alot of ways you could change it up, but I liked it just fine the way it is. ” There ya go! With this we enjoyed a green salad. Try it with the onions, if you like, or go for the mushrooms. Wonder what else would be good in it? Potatoes? Spinach?

rating: 9.5

Rustic Mushroom Tart
(Southern Living)

*note: this recipe is actually for a Vidalia Onion Tart, and I subbed mushrooms for the onions

Ingredients:

2 tbsp butter
4 medium-sized Vidalia onions, thinly-sliced, about 6 1/2 cups (I used a container of pre-sliced button mushrooms and a container of pre-sliced baby bellas)
1 1/2 tsp chopped fresh rosemary
3/4 tsp salt
1/2 tsp pepper
1/2 package refrigerated pie crusts (15 ounces)
parchment paper
1 egg white, lightly beaten
3/4 cup (3 ounces) shredded Gruyere cheese

Directions:

1. Preheat oven to 425 degrees F. Melt butter in a large nonstick skillet over medium-high heat; add onion (mushrooms) and next 3 ingredients. Cook, stirring occasionally, 8 minutes or until tender.
2. Unroll pie crust onto a lightly-floured surface. Pat or roll into a 12″ circle. Place pie crust on a parchment paper-lined baking sheet. Brush with egg white. Sprinkle 1/2 cup cheese in center of crust. Spoon onion (mushroom) mixture over cheese, leaving a 2 1/2″ border. Sprinkle remaining 1/4 cup cheese over onion (mushroom). Fold pie crust border up and over onion (mushroom), pleating as you go and leaving a 4″ wide opening in center. Brush crust with egg white.
3. Bake at 425 degrees F on bottom oven rack 17-19 minutes or until crust is golden. Let stand 5 minutes before serving.