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Categories:
butter olive oil By salt If Potatoes salt ground black pepper butter butter olive oil mushrooms eggs milk Mascarpone cheese Fontina cheese salt Dijon mustard tomato Parmesan cheese
Viewed: 58 - Published at: 8 years agoIngredients
- 1 Tablespoon Butter
- 1 Tablespoon Olive Oil
- 1 whole Large Yellow Onion; Halved, Peeled, And Thinly Sliced By Hand, Not On A Mandoline
- 1/4 teaspoons Salt
- 1 whole Very Large Russet Potato (or Double This If Potatoes Are Medium-sized), Peeled
- 1/4 teaspoons Salt
- 1/4 teaspoons Ground Black Pepper
- 1- 1/2 Tablespoon Softened Butter Or Olive Oil
- 1 Tablespoon Butter
- 1 Tablespoon Olive Oil
- 4 cups Thinly Sliced White Button Or Cremini Mushrooms
- 2 whole Large Eggs
- 1/2 cups Half And Half (or Whole Milk Or Heavy Cream)
- 8 ounces, weight Mascarpone Cheese
- 1 cup Shredded Fontina Cheese
- Salt And Pepper, to taste
- 1- 1/2 Tablespoon Dijon Mustard
- 1 whole Tomato (optional), Seeded And Thinly Sliced Into Rounds
- 13 cups Grated Parmesan Cheese
Method
- Start caramelizing the onions, since they take the longest.
- In a heavy, large skillet or pot, heat half of the butter and olive oil over medium-low heat.
- Add the sliced onions and stir.
- Sprinkle lightly with salt.
- Cook for 40 to 60 minutes, stirring occasionally, until the onions are browning and very stringy.
- During cooking, you should hear a constant, very gentle sizzle.
- Using too much heat will brown the onions before theyre caramelized, so theyll be missing the sweet taste.
- Remove them from the pan and set aside in a bowl when done.
- Dont clean the pan because youll need it in a bit.
- To make the crust (while the onions caramelize), preheat the oven to 400 degrees F and shred the potato on a box grater or using the grating disc of a food processor.
- Place in a colander and sprinkle with salt and pepper.
- Wait a few minutes, then use your (clean) hands to squeeze the potatoes into a ball, pressing out as much liquid as possible.
- Grease a standard-sized pie plate (glass preferred) generously with softened butter or olive oil.
- Sprinkle the grated potato evenly around the pie plate, then press down into a firm layer on the bottom of the pan.
- Bake for about 40 minutes, until the bottom of the crust is browning and the top appears dry.
- Remove it from the oven and set aside.
- Reduce oven temperature to 350 degrees F and place the oven rack just above the middle position.
- For the mushrooms, in the pan used to caramelize the onions, heat the butter and olive oil over medium-high heat.
- Add sliced mushrooms and stir.
- Cook, stirring infrequently, until the mushrooms release their juices and then the juices have evaporated entirely (patience).
- They should be just starting to stick to the pan.
- Remove from heat and set aside.
- For the egg mixture, in a medium bowl, whisk the eggs, half-and-half, and mascarpone until blended.
- Add the shredded Fontina and salt and pepper (to your preference, or 1/4 teaspoon each).
- To build the tart (the fun part), use a brush to spread the mustard in a thin layer over the cooled crust.
- Spread the caramelized onions in an even layer over the crust, then add the cooked mushrooms.
- Pour the egg mixture into the pan.
- It should work its way into the nooks and crannies, but if not, tilt the pan slightly to help it along.
- Arrange the tomato slices gently over the top and sprinkle with salt, pepper and the Parmesan cheese.
- Put it into the oven and bake for about 40 minutes, or until the tart is set (it should only jiggle slightly in the middle) and browned on top.
- If youre using a different pan size, such as for a double recipe, check the tart earlier and be prepared for a shorter or longer cooking time.
- Remove from oven.
- Allow to cool before serving so the tart can set up more, giving you nicer-looking pieces.
