September is here and the days are getting shorter, happy memories of summer are fading away, and I'm wondering how on earth it's 82° today, and why I contemplated wearing a pair of shorts with my ghost-like white skin.
I live in San Francisco. A city known for its anomalous fog and cool weather. Except in September. It's our Indian summer. Come to San Francisco in July? Have some fog and wind with your fireworks. Don't forget your gloves!
Having grown up on the East Coast, I still cannot wrap my head around a month that should bring cooler temperatures, wool sweaters, and the appearance of brightly colored foliage. Today I am sweaty and uncomfortable, but just felt like cooking something that screamed fall. Or maybe I was just hungry. Either way, mushrooms, bacon and onion felt right to me.
This tart is my "go to" recipe when I have people over and want to serve a great hors d'oeuvre. It usually vanishes before I have time to grab a piece though. It's extremely versatile - it can be eaten warm or at room temperature. Serve it for brunch along side scrambled eggs, or pair it with a simple arugula salad for a quick dinner. For a vegetarian version just omit the bacon. You can also play around with the filling - I had an extra ear of corn lurking in the fridge, grilled it, cut the corn off the cob and incorporated it into the mushroom filling. It was great.
This tart is so good that maybe I once ate half of it while watching an episode of Ray Donovan. In my underwear. It's hard to resist.
Try it and let me know if it tastes better while eating it in your underwear...
MUSHROOM, BACON & CARAMELIZED ONION TART
serves 6 as an appetizer
- 1/2 recipe of Easy Butter Crust rolled into a 9" x 12" rectangle
- 1 tbs olive oil
- 3/4 cup slab bacon, diced
- 1 large yellow onion, sliced thin
- 2 cloves garlic, minced
- 2 tbs unsalted butter
- 2 1/2 cups thinly sliced cremini mushrooms
- 1 tbs dijon mustard
- 1/4 cup heavy cream
- 2 tbs fresh thyme, chopped
- 3 tbs Italian parsley, chopped
- truffle salt to taste (optional - sub sea salt instead)
- black pepper to taste
- 1 cup shredded Gruyere cheese
- 1/2 cup crumbled goat cheese
- 1 egg, beaten
Preheat oven to 425°
Prepare filling by adding olive oil to a large sauté pan over medium-high heat. Add bacon and cook until crisp, remove from pan onto a paper towel to drain.
Reduce heat to medium-low, adding 1 tbs butter, sliced onions and garlic. Sauté until soft and caramelized. Inrease heat to medium-high and add remaining 1 tbs of butter and mushrooms. Cook until softened. Stir in mustard, cream, herbs, and salt & pepper. Simmer for 1-2 minutes then remove from heat and cool. Add bacon to cooled mixture.
Place disk of dough onto a floured surface and roll into a 9" x 12" rectangle. Transfer to parchment paper lined sheet pan and spread cooled mushroom mixture over dough, leaving a 2" border. Sprinkle with cheeses and fold in edges forming a rectangle. Brush crust with beaten egg. Bake until golden brown and bubbly, roughly 35 minutes.