- 1 disk (pate brisee) tart dough
- 2 Tbs. unsalted butter
- 1 1/2 lb. mixed fresh mushrooms, halved or quartered
- 1 large red onion, chopped
- 2 tbsp honey
- 1/3 cup Gorgonzola cheese
- 1 tsp chopped fresh parsley
- Salt and freshly ground pepper, to taste
To bake the tart shell, preheat an oven to 375°F.
On a floured work surface, roll out the dough into a 12-inch round. Fit into a 9-inch round tart pan and trim the dough, leaving a 1/2-inch overhang. Fold the overhang back over itself and pinch to create a sturdy edge. Pierce the dough all over with a fork.
Line the pastry shell with aluminum foil or parchment paper and fill with pie weights or raw short-grain rice. Bake for 20 minutes, then lift an edge of the foil. If the dough looks wet, continue to bake, checking every 5 minutes, until the dough is pale gold, for a total baking time of 25 to 30 minutes. Transfer to a wire rack.
To make the filling, in a large fry pan over medium heat, melt the butter. Add the mushrooms and red onions and cook, stirring occasionally, until lightly browned, 8 to 10 minutes. Add the honey and parsley, season with salt and pepper, and stir to combine. Add the Gorgonzola cheese, mix and remove from heat.
Spread the mushroom mixture in the pastry shell. Garnish with a few parsley springs and cut the tart into wedges and serve with any Jerez, we had Matusalem from Spain and it was wonderful!