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| Onion Tart with Porcini, Cauliflower and Asiago |
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| Ingredients (For the pate brisse) |
11/4 cup pastry flour
3 oz soft butter
1 1/2 tsp water
1 1/2 salt
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| For the filling: |
2 1/2 lb white onions, thinly sliced
1/4 cup butter
2 eggs
4 oz fresh chantrelle mushrooms
1/4 head cauliflower
4 oz Asiago cheese
1/4 cup cream
pinch fresh nutmeg
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| Method |
Cut butter into flour. Add salt and water to bind.
Wrap well and let rest overnight.
Remove from fridge 1hr before use
Roll out pastry and line a greased 11” flan tin, bake blind at 350°F
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| Method |
Melt butter in a heavy bottomed pan.
Add onions and cook slowly stirring constantly for 8 min.
Cover reduce heat and continue to cook for about 15 min until
the onions are very soft boil cauliflower in salted water until
tender.
Drain and puree adding the cream towards the end.
Pass the puree through a fine strainer, When cool add eggs and
combine well.
Fold in onions, nutmeg and chopped mushrooms
Crumble in Asiago.
Adjust seasoning if needed.
Fill pie shell spreading mixture evenly.
Bake at 350°F for 20-25 min or until set.
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