Just a little something I threw together

Rustic Vegetable Tart

First, start an onion caramelizing in butter and olive oil. I cut the onion in half then sliced thinly crosswise. Add a bit of dried thyme. Set aside when they are done.

While the onions are cooking, make the crust:

1/2 c. Whole wheat flour
1/2 c. White flour
1/2 tsp. Salt
1/2 tsp. Garlic powder
1/2 tsp. Dried thyme
7 Tbs. Butter, in small cubes and very cold.
1 egg yolk
3 Tbs. Water, more if necessary

In a food processor, pulse together the flours, salt, garlic powder, and thyme. Add the butter, and pulse until the mixture looks like cornmeal but with some bigger pieces. Beat the egg yolk with 3 Tbs. Water, and pour into the flour mixture while the food processor is running. The dough should hold together when you squeeze it. Form into a ball, and put in the refrigerator.

Meanwhile, slice up the mushrooms. I used baby Portabella. Add to a pan with 1 Tbs. butter. Sautee for awhile, then deglaze with white wine. Set aside.

Sautee the asparagus, but only until about halfway done. They will finish cooking in the oven.

Now, it is time to assemble. Roll the dough out. I rolled it out on a silpat, then I didn't have to transfer to the cookie sheet, just moved the silpat. Make a 12 inch or so circle. Lay the onions in the middle, up to about 2-3 inches from the edge. Put the mushrooms on top. Add some cheese. I used St. Nectare, approximately 3 ounces, sliced. Arrange the asparagus on top. Fold up the edges of the crust and pinch together. Bake at 425 for 20-30 minutes. Let sit for 5-10 minutes before slicing. I would say this serves 2, or 4 with a side salad or something.


I did just throw this together after work. It is actually less complicated than it sounds. I multitasked, and had two sautee pans going (one for the onions, one for the mushrooms). The crust is really good, you should try this!