Morel and Onion Tart


  • ½ teaspoon(s) salt
  • ½ cup(s) best quality parmesan cheese, coarsely shredded (optional)
  • ½ cup(s) dry white wine or dry vermouth
  • 2 tablespoon(s) butter, divided
  • 2 tablespoon(s) olive oil, divided
  • 2 large onions, thinly sliced, slices halved
  • ¼ cup(s) ice water
  • + 4 more ingredients
    • 6 tablespoon(s) butter, cut into 8 - 10 pieces
    • 1 cup(s) all-purpose flour
    • salt and pepper
    • 8 ounce(s) fresh morels

To make the crust, put flour, salt and butter into a food processor and pulse until butter is rice-sized. Add ice water and pulse a few more times to mix. Scrape dough out and shape into a thick disk. Wrap and refrigerate. In a heavy pan, heat 1 tablespoon olive oil and 1 tablespoon butter. Add ...

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