Caramelized onion and mushroom tart! The perfect vegetarian dish. Whole wheat tart layered with onions, mushrooms, and gorgonzola cheese.
You know those dishes you have for the first time in a restaurant and then spend hours and hours afterward in the kitchen trying to recreate? This is that recipe.
After having the #bestmealever in Vegas a few weeks ago, my dreams have been haunted by mushrooms. Perfectly browned mushrooms to be exact, paired with sweet caramelized onions and gorgonzola cheese. Which, is ironic in itself because if you would have asked me last month —> I don’t even like gorgonzola cheese. But then I tried that pizza, and it’s been downhill ever since.
When Bob’s Red Mill asked me to create a holiday recipe with whole wheat flour, my mind immediately went sweet. Maybe apple pie, pumpkin muffins, or cranberry bread? But then I took a quick peek at my recipe calendar for December and almost fell outta my chair. Umm…I think I can hit the pause button on the sweet front (the past two weeks have brought us ginger chocolate truffles, apple pie cinnamon rolls, cranberry pecan thumbprints and pumpkin pie pecan bars.)
So, how about something savory instead?
I attempted to capture the flavors I loved so much at Giada’s restaurant and place them in a healthier tart. Great success! This tart works either plated as a signature vegetarian entree or served in reduced portions for small plates or appetizers. Pair with a simple side salad, and dinner is served.
There are a few steps involved, and while it might sound complicated, I promise it’s not. As long as you have the ingredients and a little time to enjoy in the kitchen, it’s not much of a challenge.
This crust is one you will be making over and over again, regardless of the filling. It’s the perfect base for vegetable tarts or quiches. If you favor sweet over savory, sub the dried thyme for a pinch of sugar.
The base is a traditional olive oil tart crust made with whole-wheat flour. Whenever I’m baking I like to add at least a 1:2 ratio of whole-wheat flour to all-purpose flour. Whole wheat flour is ideal for baking and can be combined with regular flour to create a healthy twist on your favorite baked goods. Every recipe, even a delicate pastry like this tart, can benefit from a bit of whole wheat flour.
Plus, whole wheat flour is a robust, full-flavored flour that contains vitamins, minerals and protein. It pairs perfectly with this hearty filling of mushrooms, onions, and a little cheese. For my vegan and dairy-free friends, try this tart with my creamy-garlic sauce instead of the gorgonzola.
Either way, this tart is a show-stopper!
Try it yourself using Bob’s Red Mill Whole Wheat Flour. Click here for a $1 off coupon!
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
- 1 cup Bob’s Red Mill whole wheat flour
- 1 cup all-purpose flour
- 1 tsp. salt
- 1 tsp. dried thyme
- 1/4 cup olive oil
- 1/2 cup cold water
- 1 tsp. oil
- 1 onion, thinly sliced
- 16 oz. mushrooms, thinly sliced
- 1/4 tsp. red pepper flakes (optional for an extra kick)
- 3/4 cup gorgonzola cheese
- Combine the flour, salt, and thyme in a large bowl. Drizzle in the oil and mix well with a fork. Drizzle in the cold water and mix until the liquid is absorbed. Lightly knead the dough into a ball and then turn dough out onto a pastry board or cutting board and continue to knead a few times until it comes together. Wrap with plastic wrap and place in the fridge for 30 minutes.
- While the tart is cooling, prepare the onions and mushrooms.
- In a large sauce pan, heat the oil over medium heat. Add the onions and a pinch of salt. Stirring often, let the onions cook until reduced and browned, about 20 minutes.
- Remove the onions from the pan and add the mushrooms in a single layer. Cook the mushrooms over medium heat and cook until browned on both sides. Add in a pinch of freshly ground black pepper and red pepper flakes (if using).
- Remove the dough from the fridge and roll until a large circle, about 1/4 inch thick.
- Press into a lightly greased tart pan, removing any excess dough around the edges.
- Sprinkle on 1/2 of the cheese and then layer in the onions and mushrooms.
- Cover with remaining cheese and place in a 400 degree oven and bake for 20-25 minutes until golden, hot and bubbly.
- Serve warm or at warm temperature.
I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.