Asparagus, Mushroom and Onion Tart

Tart1_Janelle

Photo by Janelle Shank

Yield: 8 servings

4 tablespoons unsalted butter
1 medium yellow onion, cut into 2-inch wedges
1 medium red onion, cut into 2-inch wedges
1½ cups mushrooms (any kind), chopped
2 cups asparagus cut into 1-inch thick pieces
Salt and pepper, to taste
1 tablespoon fresh oregano, minced
1 tablespoon fresh thyme, minced
3 tablespoons balsamic vinegar
Pie crust, prepared (see following recipe)
½ cup shredded cheese, Gruyère, Swiss or other flavor (optional)

Preheat oven 350°.

In a heavy sauté pan over low heat, melt the butter. Add onions to butter, increase heat to medium and sauté for 5 minutes, stirring frequently. Once translucent, remove onions and set aside. Add mushrooms to pan and cook for 2 minutes, stirring frequently. Add asparagus and cook for an additional 2 minutes. Sprinkle with salt, pepper, oregano and thyme and if needed, add more butter by tablespoon, to lightly brown the vegetables. Once brown, remove from heat and add balsamic vinegar; stir to coat. Pour into prepared crust, top with onions and, if using, cheese.

Bake for 25 minutes.

—Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald

 

Pie Crust

Use this recipe for the Asparagus, Mushroom and Onion Tart above. Save the dough scraps to use in Roasted Strawberry and Rhubarb Pie Ice Cream  .

Yield: 1 crust

1⅓ cups all-purpose flour
¼ teaspoon salt
⅓ cup lard
1 egg
1 teaspoon vinegar

In a medium bowl, stir together the flour and salt. Use a pastry blender to cut in the lard until the mixture is crumbly. Using a fork, gently stir in the egg and vinegar until dough sticks together and pulls away from the sides of the bowl. If dough is not sticking together right away, add 1 teaspoon of cold water at a time until dough pulls away from sides of bowl. With floured hands, remove dough from bowl and form into a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Lightly coat a 9-inch pie plate with nonstick spray.

Remove dough from refrigerator and roll out on flat, floured surface until ⅛-inch thick. Move crust to pie plate, covering the bottom and sides of plate. Trim off any excess crust and save dough scraps. Pinch crust every 2 inches along the top edge to form a scallop pattern. Fill and bake according to your pie recipe.

—Recipe by Joyce Birks

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