Tuesday, March 18, 2008

Mushroom and Onion Crostata

I modified a recipe I saw from Ellie Krieger for whole wheat pastry to use for this savory dish. The filling was inspired by an Everyday Italian recipe. I actually like the whole wheat for the pastry because it adds a nutty flavor to the tart and it holds up well against the moisture from the filling. I added Worcestershire because I used only button mushrooms which lack the meatier flavor of other wild mushrooms. If you're using shiitake or portobello and especially morels, you will most likely not need Worcestershire. Thyme is great in this, but if you don't have it, use rosemary.

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

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.

Mushroom and Onion Filling

½ medium yellow onion, sliced finely
2 strips of bacon, chopped
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

Preheat oven to 400 degrees F.
Sautee bacon for about 1 minute; add 1 tbsp butter and cook another minute. Add onion and salt and cook for 3-4 minutes. 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.

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