by dawnviola
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dawnviola's Notes:
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For the Jam: Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
1/2 cup minced onion Ask a question about this ingredient
1/2 teaspoon kosher salt Ask a question about this ingredient
1/4 teaspoon red pepper flakes Ask a question about this ingredient
1 garlic clove, minced Ask a question about this ingredient
1 tablespoon tomato paste Ask a question about this ingredient
3 tablespoons minced dried fig Ask a question about this ingredient
1 teaspoon unsweetened cocoa Ask a question about this ingredient
1/4 cup balsamic vinegar Ask a question about this ingredient
1 teaspoon organic sugar Ask a question about this ingredient
1 (28-oz) can chopped San Marzano tomatoes Ask a question about this ingredient
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For the filling: Ask a question about this ingredient
2 medium onions, peeled and chopped Ask a question about this ingredient
3 pounds baby portobello mushrooms, cut in quarters Ask a question about this ingredient
1 tablespoon minced fresh rosemary Ask a question about this ingredient
4 garlic cloves, peeled and smashed Ask a question about this ingredient
3/4 cup olive oil Ask a question about this ingredient
1/2 teaspoon kosher salt Ask a question about this ingredient
1/2 teaspoon cracked black pepper Ask a question about this ingredient
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For the crust: Ask a question about this ingredient
1 tablespoon butter Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
1 small shallot, minced Ask a question about this ingredient
2 garlic cloves, minced Ask a question about this ingredient
1 teaspoon kosher salt Ask a question about this ingredient
1 tablespoon organic sugar Ask a question about this ingredient
1 1/2 cups chicken or turkey stock Ask a question about this ingredient
1 1/2 cups polenta (coarse grain) Ask a question about this ingredient
2 tablespoons heavy cream Ask a question about this ingredient
3/4 cup grated Parmesan Ask a question about this ingredient
For the jam, in a medium saucepan heat oil over medium heat until shimmering. Add onion and salt; cook, stirring occasionally until softened and caramelized, about 12 minutes. Stir in red pepper flakes and garlic, cook until fragrant, about 30 seconds. Add tomato paste and fig; cook, stirring constantly 3 minutes. Stir in cocoa, balsamic and vinegar until well incorporated. Add tomatoes, reduce heat to low; cook uncovered, stirring occasionally, until mixture reduces to 1 cup, about 2 hours. Add salt and pepper to taste. Set aside until ready to use, or refrigerate up to 7 days.
Ask a question about this stepFor the filling, preheat oven to 400 degrees Fahrenheit. In a large bowl combine onions, mushrooms, rosemary, garlic, olive oil, salt and pepper; toss to coat. Transfer filling to a rimmed baking sheet. Spread filling into an even layer and drizzle oil left in the bottom of the bowl over the filling. Place baking sheet in the oven. Bake 40 minutes or until mushrooms are tender and fragrant. Remove baking sheet from oven, let cool 15 minutes. Place filling in food processor and pulse until filling is roughly chopped, about 2 to 3 pulses. Add salt and pepper to taste. Set aside.
Ask a question about this stepMeanwhile, for the crust, butter a 9-inch round tart pan (or rectangular tart pan) with removable bottom, set aside. In a large saucepan heat olive oil over medium heat. Add shallots, garlic and salt; cook, stirring occasionally until soft, about 2 minutes. Add sugar and stock. Bring to boiling, reduce to simmer. Slowly whisk in polenta, stirring until smooth. Cook, covered, 20 minutes, stirring occasionally. Remove from heat, let cool 30 minutes, uncovered. Stir in cream and Parmesan until well mixed. Stir in egg. Press polenta into buttered tart pan to create 1/4-inch thick side and bottom crusts. Place tart pan on an unlined baking sheet. Place baking sheet in oven. Bake 12 to 15 minutes or until set and lightly browned.
Ask a question about this stepRemove pan from oven. Spoon mushroom mixture evenly over the polenta crust. Slice into wedges or rectangles and serve with tomato-fig jam.
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Todd is an adventure traveler and co-founder of the premier coffee roasting company La Colombe Torrefaction.
This looks and sounds heavenly!