Cipollini Onion And Mushroom Tart Recipes

Steps:

• Preheat the oven to 350° F. To make the dough, place the flour and salt in a food processor and pulse. Drop in butter, pulse until like oatmeal. Add ice water and pulse once or twice, until more dough-like. Turn onto a floured board and form into a ball. Wrap in plastic and chill in refrigerator for at least 30 minutes. Meanwhile, peel and remove the root end from the onions. Place them in a pie dish or small roaster, toss with olive oil, vinegar, salt and pepper. Roast until the onions are soft and begin to color but still hold their shape, about 45 minutes. Remove from oven and cool. When pastry dough has chilled, roll out onto a lightly floured surface to a roughly 12" diameter circle. Gently lay into a tart ring, and fit into the ring evenly. Pierce bottom with a fork and return to refrigerator to chill. Slice any mushrooms larger than 2" long. Over medium flame, melt the butter. Add mushrooms, salt and pepper and saut&eactue; for about 5 minutes. Remove from heat. In a small bowl, mix egg yolk, ricotta, olive oil, Parmesan, and chives. Remove tart shell from refrigerator. Spread mixture evenly in bottom of tart shell. Nestle onions evenly across ricotta base. Scatter mushrooms in between onions. In a small bowl beat egg white, cream and Parmesan. Pour mixture evenly over top of onion and mushroom filling. Cover with foil and bake for 30 minutes, then remove foil and bake another 15 minutes, until top is bubbling and crust is slightly brown, but not too dark. Serve warm or at room temperature.

Steps:

• Preheat oven to 425 degrees F.
• Heat 2 large saute pans over high heat. Working in batches divide the olive oil between the 2 pans. When the oil is hot but not quite smoking, add the mushrooms, season with gray salt and pepper, add the butter to each pan and allow to caramelize. Once mushrooms have cooked down to half their volume, transfer all mushrooms to 1 pan. Add the shallots and garlic and cook until the light brown and fragrant. Add the thyme until it crackles. Add the cream and bring up to a simmer. Reduce the cream by about half and stir in the grated parmesan, and the lemon juice. Shut off the flame and quickly stir in the beaten egg. Remove from the stove and let cool to room temperature. Add parsley and stir.
• While mushroom mixture is cooling, roll out the pastry dough on a floured surface. Roll the dough out so that it will line a 10-inch removable bottom tart pan. Line the dough with parchment paper and fill with the dry beans. Bake for 10 to 12 minutes, remove from the oven and let cool to room temperature. Remove beans and paper.
• Lower oven temperature to 400 degrees F.
• When both the filling and shell have cooled to room temperature fill the shell with the mushroom mixture and top with the crumbled blue cheese. Arrange the tart mold on a cookie sheet and bake for 20 to 30 minutes. Remove from the oven and allow to cool to room temperature before serving. Slice in wedges and serve.

Steps:

• Bring 6 cups water to a boil in a medium saucepan; add salt. Boil onions until softened, about 4 minutes. Drain, and pat dry. Set aside.
• Heat butter and oil in a large saute pan over high heat, stirring to combine, until butter melts. Add onions, and cook, stirring occasionally, until browned,about 4 minutes. Reduce heat to medium-low; add thyme, and season with salt. Cover, and cook until onions are tender, 4 to 5 minutes. Serve warm.

Steps:

• Heat oven to 350 degrees. Place onions in a large bowl, cover them with boiling water, and let stand for 10 minutes. Drain onions in a colander. When cool enough to handle, peel onions, and transfer them to another bowl.
• Add butter, fresh thyme, 2 teaspoons rosemary, and dried thyme to onions, and toss well. Season with salt and pepper.
• Transfer onions to a large, shallow roasting pan, and arrange in a single layer. Roast onions, stirring occasionally, until they begin to soften and turn brown, about 1 hour. Remove from oven.
• Meanwhile, soak mushrooms in 2 1/2 cups very hot water for 30 minutes. Lift mushrooms out of soaking liquid with a slotted spoon, and strain mushroom liquid through a sieve lined with several layers of cheesecloth (to remove grit from liquid). Chop strained mushrooms coarsely. Add strained liquid and chopped mushrooms to roasting pan with onions, and stir to combine.
• Return pan to oven, and continue cooking, stirring occasionally, until liquid is reduced by three-quarters and onions are soft and brown, about 1 hour. Adjust seasoning; just before serving, sprinkle with remaining teaspoon rosemary.