Chef Gigi Gaggero

Now is the time of year when I start craving warm, belly-filling, heartier meals to warm me up. This delicious tart has classic vinegar-roasted onions, garlic-buttered mushrooms, and salty feta cheese! Perfect for making it a great casual gathering with a bottle of your favorite cool crisp Sauvignon Blancs or a beautiful warm meal when served with light tender butter lettuce salad. This recipe will adapt to one 12 inch tart or smaller 3 -4 inch tartlets.

You’ll Need

For the Crust

• 2 cups unbleached all-purpose flour
• 1/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small cubes
• 2 tablespoons ice-cold water

For the Filling

• 1 pound assorted onions and shallots, cleaned and sliced in quarters
• 1 1/2 pounds wild mushrooms, sliced
• 2 cloves of garlic, fine mince
• 3 tablespoons olive oil, divided
• 2 tablespoons balsamic vinegar
• 1 1/4 teaspoons salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 6-8 tablespoons unsalted butter
• 2 large eggs
• 1 cup feta cheese
• 1 cup fresh grated mozzarella cheese, divided
• 1/4 cup Parmesan cheese, grated fine
• 1/2 cup heavy cream
• 1 bunch chopped chives or scallions
• 1/4 bunch Italian parsley, chopped fine

Here’s How 

Step 1: Prepare the crust and roast the onions. Place the flour and salt in a food processor and pulse to make the dough. Add the butter and pulse until it is just barely the texture of oatmeal. 

Add the ice water slowly and pulse once or twice until the dough clumps together. Turn onto a floured board and form into a ball. Wrap in plastic wrap, flatten, and chill in the refrigerator for at least 30 minutes. When the pastry dough has chilled, roll it onto a lightly floured surface to a circle roughly 12-14 inches in diameter. Gently transfer the circle to a tart ring and fit it into one or a few 3-4 inch rings evenly. Pierce the bottom with a fork and return it to the refrigerator to chill for another 20 to 30 minutes while preparing the remainder of the recipe. Don’t worry about it being perfect this is a rustic winter dish.

Step 2: Peel and remove the root ends from the onions and shallots. Slice them in quarters and place them in a buttered pie dish or small roaster. Drizzle 2 of the 3 tablespoons of olive oil, & the vinegar over the top. Season with salt and pepper. Covered loosely with foil, roast the onions until soft and begin to caramelize golden brown but still hold their shape– about 30-35 minutes. Remove the foil and brown the top for 10-12 minutes or until you can easily poke a fork through the onions. Set aside.

Step 3: While the onions are roasting, cook the mushrooms in a large cast iron skillet or your favorite heavy-bottomed large pan by melting the butter over medium heat. Add the mushrooms, salt, and pepper, and sauté for about 10-15 minutes until water is released and evaporated and the mushrooms take on some color. Add garlic and chopped parsley and saute for an additional minute. Remove from the heat and set aside.

Step 4: Assemble the tart. Remove the tart shell from the refrigerator. Sprinkle the feta mixture evenly across the bottom of the tart shell. Nestle the baked onions across the cheese base and scatter the mushrooms in between the onions.

Step 5: Separate the eggs and transfer the yolks to a small bowl; reserve the egg whites for the topping. Mix the egg yolks and feta with 1 tablespoon olive oil, 1/2 of the Mozzarella, and chopped chives.

Step 6:  In another small bowl, beat the reserved egg whites, heavy cream, and the remaining cheese. Pour the mixture evenly over the onion and mushroom filling. Cover the tart with foil and bake at 350’F for 30 minutes. Remove the foil and bake another 10-15 minutes, until the top is bubbling and the crust is slightly brown.

Sprinkle chopped chives over the top before serving. Serve warm or at room temperature. Really yummy with a dollop of whipped sour cream or creme fraiche