with a Parmesan-Black Pepper Crust
Yield: 12 servings
Prep Time: 1 hour & 30 minutes
Cook Time: 30 minutes
Wine Suggestion: Eroica Riesling, Ethos Reserve Chardonnay, Ethos Reserve Syrah, Columbia Valley Merlot, Horse Heaven Vineyard Sauvignon Blanc
1 large yellow onion julienned, about 4 cups
¾ lbs mushrooms, mixture of shiitake, crimini, chanterelle, and portabella, sliced thinly
3 cloves garlic
pinch of crushed red chilies
1 tsp chopped fresh thyme
1 Tbsp chopped fresh parsley
2 cups grated Swiss or gruyere cheese
salt and pepper
Heat a medium sauté pan over medium high heat, add 2 Tbsp olive oil and then the mushrooms. Sauté until they begin to brown, you may need to add more oil. Remove from the pan. Add more oil and then the onions, sauté a couple minutes over high heat. Add the garlic and chilies, then reduce the heat and continue cooking until the onions are caramelized. Return the mushrooms to the pan and cook together for a couple more minutes. Remove from the heat and add the herbs. Add salt and pepper to taste.
2 cups half and half
2 whole eggs
1 tsp salt
¼ tsp pepper
pinch of nutmeg
pinch of cayenne
Whisk all the ingredients together and strain.
1lb unsalted butter, cut into small pieces and chilled
pinch of salt
4 cups flour
2 tsp coarse ground black pepper
1 cup grated parmesan cheese
Place the flour, salt, black pepper, and cheese in the work bowl of a food processor. Pulse to combine. Add the chilled butter to the flour and pulse a few times until the mixture resembles coarse cornmeal. Then whisk the eggs in a small bowl and pour into the flour mixture. Pulse until the mixture just begins to form a dough. Be careful not to over mix. Remove from the work bowl and place on a lightly floured work surface, and gently knead. Divide into 12 equal portions, form balls and flatten. Wrap in plastic and chill for at least 30 minutes.
Roll out to fit a 4 ½ inch removable bottom tart pan. Line the tart pan with the dough and trim off excess. Chill the tarts for at least 30 minutes, then line with foil and pie weights.
Place in a preheated 300°F oven, and bake about 5 minutes, then remove the foil and bake 2-3 more minutes or until the edges just begin to brown. Remove and cool slightly. Divide the prepared onions, mushrooms, and cheese between the tart shells. Sprinkle with the cheese. Then pour the custard mix over the vegetables and return to the oven. Bake 12-15 minutes or until the custard is set and lightly browned. Remove and cool for at least 15 minutes before cutting.