shane osborn caramelized onion and mushroom tart
i didn’t have shallots or stock so i skipped this part
50g unsalted butter
1 garlic clove, peeled
2 onions, peeled and thinly sliced
salt and pepper
tart bases (i made one whole tart instead of 4 small ones):
250g ready-made puff pastry
2 tsp thyme leaves
1 egg, beaten with 1 tsp water
400g mixed mushrooms (button, chanterelle, shiitake, oyster) cleaned
65g unsalted butter
2 garlic cloves, peeled
1 tbsp double cream
1-2 tarragon sprigs (i used thyme and chives)
squeeze of lemon juice, to taste
caramelized onions - melt the butter with the garlic in a heavy based frying pan, then add the onions with a pinch of salt. cook over very low heat until the onions are softened and caramelized; about 45 minutes to one hour. season and discard the garlic. let cool.
for the tart base - preheat oven to 220C. roll out and place the pastry in your baking tray with parchment paper. prick the dough evenly with a fork. spread the caramelized onions out evenly on top of the dough. sprinkle with thyme. brush the border of the pasty with the egg wash. bake for 12- 16 minutes until the crust is evenly golden. remove from oven and let cool.
mushroom topping - halve or slice the mushrooms. heat 50g butterin frying pan until foaming. Add the garlic and mushrooms and cook for 2-3 minutes until lightly golden. season with salt and pepper. (add the stock but i eliminated this step since i didn’t have stock). add the cream and stir in remaining butter. stir in lemon juice, check for seasoning and discard garlic.
to assemble - place the warm tart base on a warm plate. spoon the mushrooms on top. garnish with tarragon and serve. i used thyme and chives instead of tarragon and i added thinly sliced pieces of a soft pecorino cheese as well.