Caramelized Onion and Roasted Mushroom Galette with Fresh Goat Cheese

  • 6 large yellow or white onions, thinly sliced from root to stem
  • 8 oz fresh chèvre
  • 1 lb mixed wild mushrooms, sliced
  • 1 Tbsp fresh thyme, chopped
  • 1 large shallot, finely diced
  • 1-2 Tbsp butter
  • Olive oil
  • 1 pastry dough, homemade or purchased
  • Kosher salt and fresh cracked black pepper

If you are making your own crust, do this first as you will want to allow time for your dough to rest.

In a large skillet with a lid over very low heat, add the onions and a sprinkle of salt and pepper.  Mix and cover.  Caramelized onions are best if they cook very slowly over low heat for about an hour.  Let them cook, stirring them every 10-15 minutes until they are golden brown and very soft.  When they are done, set them aside to cool.

For the mushrooms:  In a large, heavy bottomed skillet, heat the oil over high heat.  Make sure you oil is hot!  Add the mushrooms.  When you add them, do not move them around in the pan at all for at least 60 seconds.  This will give them a lovely brown crust!  After a minute, begin to move them gently wit a wooden spoon, turning them every minute or so until they are tender, about 4 minutes.  Add the shallots and thyme, a sprinkle of salt and pepper and the butter.  Cook one minute more, stirring constantly.  Remove from the heat and drain on a paper towel lines plate.

To assemble the tart, roll out your pastry dough. On a cookie sheet lined with parchment paper, lay your pie crust out flat.  Trim the edges so it is a rough circle shape.  About 3 inches from the edge, spread the caramelized onions evenly in a circle.  Arrange the roasted mushrooms on top of the caramelized. Crumble the goat cheese on top. Fold the edges of the crust in overlapping leaves. The center will be left open so people can see what is inside the tart!  Place the tart in a (preheated) 400º F oven for 50-60 minutes or until the crust is golden brown.  Remove from the oven and serve hot, drizzled with balsamic vinegar.  Goes great with a fresh green salad or as a side dish with hot soup.