I think my fascination with tarts is coming to a close soon. I’m sure it’ll make a resurgence after I’ve had some caloric recovery time from the holidays! I can only eat so much creamed cheese before the new pants I got last week won’t fit anymore.
Anyway, the gist of it is this:
First, the crust is more ground up pretzels (I think stores need to start selling bags of those) with grated parmesan, flour, cream, and butter.
The filling is creme fresh, brie cheese, and yes, more parmesan.
The topping is caramelized onions and mushrooms cooked in butter, garlic, and Worcestershire sauce.
Savory, creamy, sweet, salty, and yummy! I like this flavor combo!
Ingredients
For the crust
1 cup ground pretzel
2 tbsp grated parmesan cheese
2 tbsp flour
1/2 cup softened butter
1 1/2 tbsp heavy cream
For the filling
5 oz creme fresh (2.5 oz sour cream + 2.5 oz cream cheese is an okay substitute)
4 oz brie cheese, rind removed
3 tbsp grated parmesan cheese
Truffle salt or oil (optional)
For the topping
1 medium yellow onion
2 tbsp butter, divided
8 oz portobello mushrooms, sliced
3 cloves garlic, minced
1/2 tbsp Worcestershire sauce
Instructions
For the crust
Combine all ingredients by hand until dough is soft and malleable. Press into an 8″ tart or springform pan. Bake for 10 minutes at 375F. Cool in the pan for at least 10 minutes.
For the filling
Using a hand mixer, mix the creme fresh, brie, and parmesan together until well blended. Add your desired amount of truffle if using. Spread over slightly cooled crust.
For the topping
Caramelize onions by slow cooking them in 1 tbsp butter in a heavy bottomed pan on low heat for about an hour. Stir often enough so onions do not burn, but not so often that they don’t brown.
Arrange caramelized onions over the filling.
In the same pan, melt the remaining butter. When hot, add the portobello mushrooms and garlic, stirring until mushrooms are shrunken and golden. Add Worcestershire sauce and continue stirring for another 2-3 minutes.
Spoon the mushrooms over the caramelized onions.
Remove tart pan wall and serve.
I’m loving these recipes and I really want to try to make your caramelized onion and mushroom tart because those are my two favorite foods! But I’m not a big fan of Brie or other soft cheeses. Do you have any alternative filling recommendations I could use instead?
Thanks, for the question, Kaylee! I think you could easily substitute the brie in this recipe with cream cheese! And if you really like white cheddar or another semi-hard or hard cheese, you could add a quarter cup of that cheese to the cream cheese to get a more interesting flavor profile than just cream cheese on its own. I think bleu cheese might be yummy if you like that!