New Year's Eve Dinner!
Porcini mushroom tart with caramelized onions
For the tart base:
- 1 1/4 cups all-purpose flour (also gluten-free option)
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 2-3 tablespoons ice water
For the filling:
- 1 cup dried The Bio Foods porcini mushrooms, soaked and chopped
- 4 spring onions, thinly sliced
- 2 tablespoons olive oil - Pamako Blend
- 1 tablespoon balsamic vinegar
- 2 tablespoons Melopeion Thyme Honey
- Salt and pepper to taste
- 1/2 cup crumbled feta cheese
- Fresh thyme leaves for garnish / Dried thyme
Prepare the tart base:
In a food processor, combine flour, diced butter, Parmesan cheese and salt. Pulse until the mixture forms coarse crumbs.
Gradually add ice water and pulse until dough comes together. Form the dough into a disc, wrap it in plastic wrap and refrigerate for at least 30 minutes.
Preheat the oven to 190°C.
Roll out the tart base:
On a floured surface, roll out the chilled dough into a circle and transfer it to a tart pan. Press the dough into the mold and trim off any excess dough.
Bake the base:
Line the tart pan with baking paper and fill with chickpeas or baking weights. Bake for about 15 minutes. Remove the weights and baking paper and bake for a further 5-7 minutes until the base is golden brown. Let cool down.
To prepare caramelized onions:
Heat olive oil in a pan over medium heat. Add the thinly sliced onions and stir occasionally until golden brown and caramelized.
Add balsamic vinegar, honey, salt and pepper. Cook for another 2-3 minutes until the flavors combine. Remove from heat.
Assemble the tart:
Spread the caramelized onions over the baked tart base.
Spread the chopped soaked porcini mushrooms over the onions.
Sprinkle the crumbled feta cheese on top.
Bake the tart in the preheated oven for about 15-20 minutes, until the cheese is melted and bubbly.
Garnish and serve:
Remove the tart from the oven, sprinkle fresh thyme leaves over it and allow to cool slightly before cutting and serving.