by Ginger's Kitchen
View
my 14 recipes »
lorinarlock's Testing Notes:
Expand CollapseGinger's Kitchen's Notes:
Expand1 large onion - peeled and sliced Ask a question about this ingredient
1 large shallot - peeled and sliced Ask a question about this ingredient
2 tablespoons unsalted butter Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
1 1/2 cup mixed wild mushrooms (we used beech, crimini, and oyster) - cleaned and chopped Ask a question about this ingredient
1/2 cup dried porcini mushrooms - chopped Ask a question about this ingredient
1/2 cup dry white wine Ask a question about this ingredient
1 tablespoon minced fresh rosemary Ask a question about this ingredient
1 sheet all butter puff pastry (we used Dufour) - thawed Ask a question about this ingredient
1/2 pound brie - crust removed Ask a question about this ingredient
flaked salt (we used maldon) Ask a question about this ingredient
salt and pepper Ask a question about this ingredient
bulb onions sliced lengthwise - white and some green parts Ask a question about this ingredient
drizzle of olive oil Ask a question about this ingredient
melted unsalted butter (a tablesoon or so) Ask a question about this ingredient
Put the dried mushrooms and wine in a heat proof something and nuke for a minute to soften. Set them aside. Heat the butter and oil in a medium skillet. When the butter is melted and bubbling hot, add onions, shallots, and a pinch of salt. Cook, stirring often, until they are browned and caramel-ey.
Ask a question about this stepUsing a slotted spoon, remove the onions to a bowl. Add in all of the mushrooms along with the wine to the same pan with the remaining fat. Season with salt and pepper and cook until they are soft.
Ask a question about this stepPreheat the oven to 400. Lay the puff pastry on a sheet of parchment on a cookie sheet. Arrange the onions and mushrooms on the pastry, leave a 2" border. Sprinkle the rosemary over. Now cut the brie into chunks and arrange on top. Gently fold the edges of the pastry up and over the perimeter. The vegetables will be only paritially covered. Arrange the bulb onions lengthwise on top of the exposed vegetables. Drizzle the onions with olive oil. Brush the crust with melted butter, then sprinkle with the entire tart with sea salt. Bake until the crust is puffed and golden brown, about 25 minutes.
Ask a question about this stepCool for a few minutes so it can set, but serve warm. Enjoy with friends.
Ask a question about this stepYUMMMMMM!!!
This is a yummy idea!
This looks right up my alley! I can't wait to make this. I happen to have some puff pastry in my freezer right now...
Gorgeous!
Yay! Beautiful!! I just got home from work and am delighted to see your first great tart! Am with you in spirit! Sorry I can't join you this round.
We miss you! Next time you have to come back!!
Nice to see Ginger's Kitchen back in action! Hope you're not sharing too many of the goodies with miss Ginger!
This is from your friendly editors at Food52.
I just saw that we entered this! Perfection! I will tell everyone first hand that this tart is unbelievably good.