Mushroom Tart with Caramelized Onion Cream Recipe
Photo: © Kathleen Finlay
The crispy, golden phyllo crust is a great contrast to the deep, sweet flavor of the caramelized onion cream and mushrooms. The caramelized onion cream on its own is a delicious sauce to serve with simple roasted pork or chicken.
Serves 4
For the onion cream:1 white onion, thinly sliced
4 cloves garlic, sliced
1 Tbsp. coconut oil
1/2 tsp. salt
1/2 tsp. red- or white-wine vinegar
1/2 cup coconut milk
For the tart shell: 1/4 cup coconut oil, melted
10 sheets phyllo pastry, thawed
For the toppings: 1 small zucchini, shaved in strips with a vegetable peeler
4 green onions (or 1 small red onion), thinly sliced
1/4 pound mushrooms, sliced or torn in small pieces
To finish: 2 cups arugula
1/2 bunch fresh chives, snipped
Juice of 1/2 lemon
Extra-virgin olive oil
Make the onion cream: In a large frying pan over medium-high heat, combine onion, garlic, coconut oil, salt and vinegar. Cook, stirring occasionally, until onion is soft and golden brown, about 10 minutes. Let onions cool slightly.
Transfer about half the onions to a tall container. Add coconut milk. Using an immersion blender, blend until smooth. Set aside onions and onion cream.
Preheat oven to 400° F.
Prepare the tart shell: Brush some of the coconut oil on a baking sheet, then lay one sheet of phyllo on the baking sheet. (Keep remaining phyllo covered with a barely damp kitchen towel so it does not dry out.) Brush phyllo with coconut oil. Top with another sheet and brush with oil. Repeat with remaining phyllo. Trim to fit your baking sheet if necessary.
Spread onion cream evenly over phyllo, leaving a 1/2-inch border. Top with reserved caramelized onions. Top with zucchini, green onions and mushrooms.
Bake for 15 to 20 minutes, or until phyllo is golden and crisp.
Meanwhile, toss together arugula, chives, lemon juice and olive oil. Scatter arugula over tart and serve immediately.
Reprinted from Coconut Every Day: Cooking with Nature's Miracle Superfood (Pintail; June 3, 2014). Photos: © Kathleen Finlay. Recipe: © Sasha Seymour, 2014.
Serves 4
Ingredients
For the onion cream:
For the tart shell:
For the toppings:
To finish:
Directions
Make the onion cream: In a large frying pan over medium-high heat, combine onion, garlic, coconut oil, salt and vinegar. Cook, stirring occasionally, until onion is soft and golden brown, about 10 minutes. Let onions cool slightly.
Transfer about half the onions to a tall container. Add coconut milk. Using an immersion blender, blend until smooth. Set aside onions and onion cream.
Preheat oven to 400° F.
Prepare the tart shell: Brush some of the coconut oil on a baking sheet, then lay one sheet of phyllo on the baking sheet. (Keep remaining phyllo covered with a barely damp kitchen towel so it does not dry out.) Brush phyllo with coconut oil. Top with another sheet and brush with oil. Repeat with remaining phyllo. Trim to fit your baking sheet if necessary.
Spread onion cream evenly over phyllo, leaving a 1/2-inch border. Top with reserved caramelized onions. Top with zucchini, green onions and mushrooms.
Bake for 15 to 20 minutes, or until phyllo is golden and crisp.
Meanwhile, toss together arugula, chives, lemon juice and olive oil. Scatter arugula over tart and serve immediately.
Reprinted from Coconut Every Day: Cooking with Nature's Miracle Superfood (Pintail; June 3, 2014). Photos: © Kathleen Finlay. Recipe: © Sasha Seymour, 2014.
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