Slightly caramelized onions, fresh, crisp mushrooms, and a light, airy dough are the secret to this fantastic tart. Depending on your taste, you can enjoy this dish more or less spicy and experiment with different types of cheese. Whether for lunch or dinner – it makes for a particularly Mediterranean experience when paired with a glass of red wine.
Photo by Janine, meinhaushalt.at
Read also:Â Savoy Cabbage Tart Recipe
For the shortcrust pastry base, the flour, butter, egg and salt are placed in a mixing bowl and worked with the dough hooks of a hand mixer; afterwards you can continue kneading by hand.
Finally the dough is shaped into a ball, wrapped in plastic wrap and refrigerated for about half an hour.
After the resting time, preheat the oven to 200–220 °C (top and bottom heat).
Roll the cold shortcrust pastry out as thinly as possible on a sheet of baking paper.
You can use a little flour here if the dough is too sticky.
Now place the base in a tart tin or alternatively a springform pan and form a rim about 2 cm high.
Prick the shortcrust base several times with a fork and then prebake the base on the middle rack for about 10 minutes.
In the meantime, clean the red onions, remove the skins and slice them.
Now heat the rapeseed oil in a large pan and gently sweat the onions.
Be careful to keep the onions nicely translucent and not let them brown too much.
Now sprinkle a little sugar over the onions and let everything caramelize slightly.
The mushrooms are now also cleaned and sliced.
Put the onions into a bowl; briefly sauté the mushrooms in the pan and turn them several times.
Now remove the shortcrust pastry from the oven, spread the onions, mushrooms and the pan juices over the dough, distribute evenly and arrange Camembert strips on top as a topping.
Turn the oven down to 170 °C and bake the tart for another 20 minutes.
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