Savory tarts take their cue from quiche, the most famous being Quiche Lorraine, from Alsace-Lorraine in northeastern France. But unlike quiches, which are more commonly made in pie plates, tarts are often made in somewhat shallower tart pans. We love tarts for their versatility. You can bury just about any ingredient under the creamy custard and add just about any flavoring. They’re also mealtime chameleons, making a nutritious breakfast, light lunch or vegetarian dinner.
In this tart, we’ve filled a prepared crust with sweet caramelized onions and earthy chanterelle mushrooms. Caramelizing is a great way to coax sweetness from onions. Any kind of onions will work. The time required to reach a rich, brown color depends on the sugar content of the onion—anywhere from 20 to 45 minutes. The result: A creamy pie filled with sweet, caramelized onions, nutty Gruyère cheese and mushrooms. Breakfast, lunch or dinner, anyone?
Caramelized Onion-Chanterelle Tart
Savory-sweet onions pair with the king of mushrooms in this rich tart.
1 refrigerated piecrust
1 tablespoon Dijon country-style (coarse-grain) mustard
2 tablespoons butter, divided
2 medium onions, sliced lengthwise
Sprigs of fresh thyme
4 ounces chanterelle mushrooms, sliced lengthwise
1 cup half-and-half
1 cup shredded Gruyère cheese
1/4 teaspoon sea salt
Freshly ground black pepper
1. Preheat oven to 350F.
2. Roll out piecrust to fit in a 12-inch tart pan. Carefully fold in half, then in half again. Place in pan, unfold and press into bottom and sides. Trim top edge. Coat bottom surface with mustard. Bake 10 minutes. Let cool.
3. Melt 1 tablespoon butter in a deep skillet over medium heat. Add onions and sauté 15 minutes, until browned. Add salt, pepper and thyme leaves. Scrape into a small bowl.
4. In the same skillet, melt remaining butter. Add mushrooms and cook 10 minutes. Remove from heat.
5. Combine eggs and half-and-half and beat until well blended.
6. Sprinkle about half the cheese on the bottom of tart shell. Spoon in onions. Pour in egg mixture. Place mushrooms all over the top, along with remaining cheese.
7. Bake 40 minutes, or until tart is golden brown and filling is set. Serve warm or room temperature. Serves 12.
Per serving: 202 calories, 15g fat, 75mg chol., 6g prot., 11g carbs., 1g fiber, 370mg sodium
Recipe by Nancy Vienneau