Mushroom Tart with Dried Onion Recipe
This delicious recipe can come in handy in the mushroom season. The presence of whole-grain flour in the dough enriches it with useful fiber. A pan-dried onion with 1 tablespoon of oil reduces the formation of trans fats. A dish with a high protein content due to the presence of eggs is provided to you. This dish is suitable for ovo-vegetarians.
Servings
8
Cook Time
270minutes
Servings
8
Cook Time
270minutes
Ingredients
Filling:
Dough:
Instructions
  1. Sift the flour to enrich it with air and then measure 1 cup for the dough. Add a glass of whole-grain flour (you can also sift it, but first you need to measure 1 cup, since when sifting, the bran will remain in the sieve and they must be returned to the sifted flour). If you use a bread maker to knead the dough, then pour in 0.7 cups of warm water, a spoonful of butter, salt, sugar, flour and yeast. Just 7-10 minutes and the dough is ready. You can leave it there for an hour, as when stirring, the bread maker warms up the dough. If you knead by hand, then the dough must be closed loosely with a lid so that it “breathes” and leave for an hour in a warm place. Note on flour: Flour dryness and density may vary significantly depending on the country of origin. In this recipe, I used white unbleached flour, which may not be as dry as bleached flour. When kneading the dough, you may need a little more or less water. You should get a soft dough that sticks slightly to your hands, so I recommend gradually adding flour when kneading the dough for the first time according to this recipe.
  2. Peel the onion and finely chop it. Add the oil to the pan and dry the onion over low heat (stirring it from time to time). The time may take about 20-25 minutes.
  3. As soon as it turns yellow and dries, you can turn off the heating of the stove. You do not need to add any sugar, as it will burn, and the onion will not dry out. You do not need to fry the onion over high heat, as it will dry out unevenly and may burn in some places. Excessive heating of the oil will only lead to the production of trans fats.
  4. Wash, peel and chop the mushrooms into thin slices.
  5. Let the mushrooms dry in a frying pan without oil over low heat, stirring occasionally. This can take 20-30 minutes (if there are 2 pans, then this step can be done in parallel with the shrinkage of the onion). As time passes, not all of the mushroom liquid can evaporate. It can be removed by placing the mushrooms in a colander. Mushroom broth can be used for other dishes as a base for a sauce or to give a mushroom flavor to a dish.
  6. The main necessary ingredients for the filling are ready.
  7. The dough has already come up a little and you can roll out the cakes. I used 2 oblong shapes (28x23cm shown in the photo and 23x12cm). Be sure to make high sides (about 3 cm), so that the egg mixture does not flow out of the tart. After rolling out the cakes, we give the dough to come up in a warm place for about 30 minutes (I do this in a warm oven, where the minimum heating was turned on for 2-3 minutes). During this time, some sections of the sides may fall. In this case, they must be carefully returned to their place. Laying out the mushrooms in the next step can help in maintaining the sides. The top layer of the dough will also dry out a little during this time and will be better baked (moisture from mushrooms and eggs will not excessively moisten the dough).
  8. Carefully lay out a layer of mushrooms, so as not to squeeze the raised dough. If desired, you can pre-mix the mushrooms with dried onions and add salt to taste.
  9. Spread a layer of onions.
  10. Beat the eggs and pour over the onion. Sprinkle with spices. Bake in the oven (shelf closer to the top, heating from the bottom) at 180C for 30 minutes. I didn’t preheat the oven.
  11. Mushroom tart is ready.
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