Mushroom and Onion Crostata

Mushroom and Onion Crostata
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 289.5
  • Total Fat: 17.9 g
  • Cholesterol: 47.0 mg
  • Sodium: 117.0 mg
  • Total Carbs: 26.8 g
  • Dietary Fiber: 3.0 g
  • Protein: 5.5 g

View full nutritional breakdown of Mushroom and Onion Crostata calories by ingredient


Introduction

A savory tart made with caramelized onions and sauteed mushrooms. Perfect with a side salad for a light dinner! A savory tart made with caramelized onions and sauteed mushrooms. Perfect with a side salad for a light dinner!
Number of Servings: 4

Ingredients

    Whole Wheat Pastry

    ½ cup whole wheat pastry flour
    ½ cup AP flour
    1/8 tsp salt
    6 tbsp cold butter
    3-4 tbsp ice cold water

    Mushroom and Onion Filling

    ½ medium yellow onion, sliced finely
    1 clove garlic, minced
    2 tbsp butter
    8 oz button and/or other mushrooms, sliced
    1 tsp salt
    2 tsp Worcestershire
    1 tbsp chopped flat-leaf parsley
    ½ tsp chopped thyme


    1 egg with 1 tsp water for eggwash

    (If you don't have thyme, rosemary is great too).

Directions

To make the pastry:

Mix salt and both flours, then in a food processor, pulse the flour with the butter (cut into small cubes) until small “pebbles” form. Remove the dough from the processor and add 3-4 tbsp of cold water. Shape into a large disc, cover in plastic, and refrigerate for 30 minutes.

For the filling and final preparation:

Preheat oven to 400 degrees F.
Heat 1 tbsp butter over medium heat. Add onion and salt and cook for 4-5 minutes, until the onion is translucent and begins to caramelize. Add garlic and cook another minute.
Add the remaining butter, melt, then add the mushrooms and Worcestershire. Cook 3-4 minutes, add parsley and thyme and cook another minute.

Roll out the pastry dough into a 12” wide circle. Transfer the dough to a lined baking sheet. Spread the filling out in the center of the pastry, leaving a 2 inch border. Fold up the border over the filling. Top with parmesan cheese and brush the crust with eggwash. Bake for 25 minutes or till the crust is golden brown. Slice and serve.



Number of Servings: 4

Recipe submitted by SparkPeople user KS76017.