Caramelized Onion and Wild Mushroom Tart

Caramelized Onion and Wild Mushroom Tart

Sweet onion sauce, sautéed mixed mushrooms, cheese, and optional pancetta on store-bought puff pastry. Recipe by Healthy On You — their Hit the Roast Jack coffee rub and Cini in a Bottle porcini sea salt give the filling extra umami.

Ingredients

• 1 sheet pre-made puff pastry, defrosted (Schar makes a good gluten-free option)
• 16 oz mixed mushrooms (oyster, baby bella, cremini, etc.)
• 1 tbsp olive oil
• 4 cloves garlic, minced
• ¼ tsp Healthy On You Cini in a Bottle Porcini Sea Salt (or kosher salt + a pinch of dried porcini powder)
• 2 tbsp dry sherry
• ½ cup Asiago or Gruyère, shredded
• 1 cup diced pancetta or chopped bacon (optional)
• Parmesan, for sprinkling
• Thyme sprigs, for garnish
• 1 medium onion, finely sliced
• 2 tbsp butter
• 1 tbsp Healthy On You Hit the Roast Jack Coffee Roast Rub (or a pinch of smoked paprika + finely ground coffee)
• 1 tsp coconut sugar (optional)
• A sprinkle of porcini sea salt
• 2 sprigs thyme

Method

1. Caramelize the onions: melt the butter in a Dutch oven over medium heat. Add the onions, coffee roast rub, a pinch of porcini sea salt, and the thyme sprigs.
2. Sauté about 3 minutes until translucent, then reduce the heat to low and cover. Stir every 5 minutes for about 20 minutes. Taste and add sugar if needed.
3. Remove from heat and pulse in a food processor or blender until it becomes a thick sauce.
4. Preheat the oven to 350°F. In a large skillet, cook the pancetta to a light crisp (if using). Transfer to a paper-towel-lined plate.
5. Add 1 tbsp olive oil to the pan and heat until shimmering. Add the mushrooms in a single layer and cook undisturbed for 3 minutes. Turn, then add the garlic and porcini sea salt. Cook about 5 minutes until the mushrooms reduce. Deglaze with the sherry and stir until the alcohol cooks off, 3–5 minutes. Remove from heat.
6. Roll out the puff pastry on parchment and transfer to a large baking sheet.
7. Spread the caramelized onion sauce, leaving a 1-inch border. Sprinkle the Asiago or Gruyère over the sauce, then an even layer of mushrooms, the pancetta, and Parmesan.
8. Fold the pastry edges over and press the corners firmly.
9. Bake 20 minutes, rotating the tart halfway through. Finish with fresh thyme and more Parmesan if you like.