“New from the Kitchen”
Recipe of the Month – February 2016
Accompaniments: Rustic Tart with Mushrooms, Caramelized Onions, Goat Cheese & Thyme
While they’re not difficult, it takes some time to make the caramelized onions. Once made you can use them several ways. They will last for a week in the fridge and are great in salads. You might also try my recipe for pork chops with caramelized onions and Gorgonzola cheese in the cookbook section of The Recipe Collection.
With the addition of some sauteed mushrooms, goat cheese and thyme this makes a wonderful start to a meal.
1 1/4 c flour
6 Tbs unsalted butter
1/4 tsp salt
1 to 3 Tbs water
2 Tbs unsalted butter
1 Tbs peanut oil
1 1/2 poundS red onions, peeled and sliced thin
1 Tbs sugar
1/4 cup red wine vinegar
1/2 cup chicken broth
8 ounces variety mushrooms
1 teaspoon fresh thyme
6 ounces goat cheese, crumbled
1 egg white beaten
Mix flour and salt. Cut in butter till it resembles course meal. Add enough water to combine pastry. Wrap and chill. Roll into 12 -13 inch circle and place on a parchment lined baking sheet, set aside to prepare filling.
Heat 1 tablespoon butter and oil in a large saute pan, add the onions, stir and cook until golden brown. Be careful not to burn. Add sugar, vinegar and stock and cook over very low heat until all liquid had evaporated. Remove from heat.
This process can take as much as 45 minutes. The onions can be made a day ahead and refrigerated.
Saute mushrooms separately in 1 tablespoon butter and add to onions. Add fresh thyme to mushroom mixture.
Scatter onion/mushroom filling over pastry leaving 2 inch rim. Sprinkle with goat cheese. Working around the edge fold up the pastry pleating it as you go to form the top. Brush lightly with beaten egg white and sprinkle with kosher salt prior to baking.
Bake in a 375′ oven for 45-50 min.
Garnish with fresh thyme sprig.