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Recipe Detail Page
Morel Mushroom & Caramelized Onion Tarte Tatin with Sorrel Pesto
Early Summer 2017
Most major grocery chains carry wild mushrooms; if morels are not available, use a mixture of hen of the woods, shiitake and oyster mushrooms. Tarts can be made individually in wide foil cups, as they do at Antler. Baking time will be 10 to 15 minutes shorter.
Serves 6
1 sheet pre-rolled frozen butter puff pastry, defrosted, or 1/2 lb (250 g) frozen puff pastry, defrosted and rolled to about 1/4 inch (5 mm) thickness
1 tbsp (15 mL) vegetable oil
4 cups (1 L) thinly sliced Spanish onions, about 1 large
Pinch of salt
3 tbsp (45 mL) unsalted butter
½ lb (250 g) morels, cleaned and cut in half lengthwise
1 lb (500 g) wild mushrooms, torn into bite-sized pieces
1 tbsp (15 mL) chopped fresh thyme
Salt and freshly ground black pepper
Pinch chili flakes
1 Preheat oven to 350°F (180°C).
2 Cut out pastry into a 9-inch (23-cm) round. Reserve in the refrigerator.
3 Heat oil in an ovenproof skillet over medium heat. Add onions with salt; sauté until very tender and translucent, about 10 to 12 minutes. Increase heat to high and cook, stirring, until deep caramel in colour and sweet to taste, about 5 to 7 minutes. Set onions aside, reserving skillet.
4 Heat butter in the reserved skillet over medium heat. Add morels and wild mushrooms and sauté until liquid evaporates and mushrooms begin to brown, about 10 minutes. Stir in thyme and season well with salt, pepper and chili flakes. Arrange caramelized onions in an even layer over mushrooms. Top with reserved pastry round. Cut a few small vents in the pastry to allow steam to escape while baking.
5 Transfer skillet to the preheated oven and bake until pastry is cooked and golden brown, about 40 to 50 minutes.
6 Run a small knife around the edge of the skillet. Carefully invert the tart onto a platter so that mushrooms are on top. Cut into wedges and garnish with Sorrel Pesto (recipe follows).
Serves 6
SORREL PESTO
Fresh, tangy Sorrel Pesto adds a high note to the gorgeous mushroom tart.
2 cups (500 mL) chopped sorrel leaves, about 2 bunches
½ cup (125 mL) olive oil
¼ cup (60 mL) toasted walnuts, chopped
2 tbsp (30 mL) chopped shallot
1 tbsp (15 mL) grated Parmesan cheese
1 tsp (5 mL) chopped garlic
Salt and freshly ground black pepper
1 Blend all but salt and pepper in a blender until smooth; season to taste with salt and pepper.
Makes ¾ cup (175 mL)
