- 5 tablespoons cold butter
- 3/4 cup all-purpose flour
- Scant 1/2 cup whole wheat flour
- 5 tablespoons small-curd cottage cheese
- 1/2 teaspoon salt
- 1/2 tablespoon cold water
- 3 large yellow onions
- 2 tablespoons butter
- 1-1/2 tablespoons granulated sugar
- 1/4 cup good-quality balsamic vinegar
- Salt and pepper
- 2 ounces mixed wild mushrooms
- 15–20 sage leaves
- 3 large eggs
- 1/3 cup whole milk
- 1/3 cup heavy cream
- 1/4 cup finely grated Parmesan
- Cut the butter for the pie dough into cubes. In a food processor, quickly pulse the flours and butter together until small clumps form (if mixing by hand in a bowl, use a fork). Add the cottage cheese and salt and pulse until combined. Finally, add the water and pulse until the dough comes together. Turn the dough out and knead until smooth. Wrap in plastic and let rest in the fridge for 20 minutes.
- Place the dough on a lightly floured work surface, knead it a bit, and roll out into a disk about 1/8-inch thick. If needed, add more flour to the surface so that the dough doesn’t stick. Line a 9-inch springform or pie pan with the dough. Be certain to press the dough into the corners of the pan. Cut away any extra pie dough that may be hanging over the sides. Cover the shell with plastic wrap and let it rest in the fridge for about 30 minutes.
- Preheat the oven to 400 degrees F. Take the pie shell out of the fridge and remove the plastic wrap. Prick the bottom with a fork, cover the top edges with aluminum foil, and prebake the shell in the middle of the oven for about 15 minutes or until the bottom is baked through and begins to brown. Take the pie shell out of the oven and remove the aluminum foil.
- Thinly slice the onion for the filling. Heat a frying pan with the butter and fry the onions until soft without letting them brown. Add the sugar and vinegar and let the liquid boil down. Season with salt and pepper. Chop the mushrooms and sage and stir them together with the eggs, milk, and cream in a bowl. Season with salt and black pepper. Pour the egg custard into the pie shell, distribute the cooked onions over the custard, and top with Parmesan cheese.
- Bake the tart in the middle of the oven until the filling has set, about 20 minutes.
More from The Summer Table:• Grilled Artichokes Recipe with Gremolata • Vegetable Summer Salad Recipe with Cauliflower Crumbles
This excerpt has been reprinted with permission from The Summer Table, by Lisa Lemke and published by Sterling Epicure, 2015.
As soon as it gets warm enough to sit outside, we all want to dine al fresco. In The Summer Table (Sterling Epicure, 2015), Lisa Lemke has grouped delicious recipes into eleven convenient menus for a variety of occasions. Whether you want to host a fabulous vegetarian lunch or serve simple and delicious hors d’ouvres, your summer appetite will thank you for preparing these dishes. This Mushroom, Sage and Onion Custard Tart Recipe is from the section, “A Grand Summer Brunch Buffet.”
Mushroom, Sage and Onion Custard Tart Recipe
This flavorful tart is perfect for baking the day before you serve it. All you need to do is warm it up when it’s time for brunch. If you can find them, use seasonal mushrooms.