The Kitchn: Onion and Mushroom Tart
This is the time of year when I start craving savory tarts. This vegetarian tart has vinegar-roasted onions, mushrooms and ricotta cheese, making it a great appetizer for a group, or a dinner for two when served with a side salad. Why not? It's cold outside, and sometimes you just need a dinner that feels like the food equivalent of sliding on a cashmere sweater: decadent and yet perfectly functional.
The recipe is loosely based on one by Suzanne Goin in her magnificent book, "Sunday Suppers at Lucques" (Knopf, 2005). It might sound a little complicated, but I promise it's not. As long as you have the ingredients on hand and some time to luxuriate in the kitchen, it's really not much of a challenge.
For mushrooms, you can use a mixture of varieties or stick with one. I like to combine the common cremini with some rehydrated dried porcini. For onions, try cipolline, sweet Vidalia, or standard yellow or purple onions.
Onion and Mushroom Tart
Makes one 9-inch tart.
For the crust:
2 cups unbleached all-purpose flour
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small cubes
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