This crust is one you will be making over and over again, regardless of the filling. It’s the perfect base for vegetable tarts or quiches. If you favor sweet over savory, sub the dried thyme for a pinch of sugar.
Ingredients
- 1 cup Bob's Red Mill whole wheat flour
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp dried thyme
- 1/4 cup olive oil
- 1/2 cup cold water
- 1 tsp oil
- 1 onion, thinly sliced
- 16 oz mushrooms, thinly sliced
- 1/4 tsp red pepper flakes (optional for an extra kick)
- salt and pepper
- 3/4 cup gorgonzola cheese
Directions
- Combine the flour, salt, and thyme in a large bowl. Drizzle in the oil and mix well with a fork. Drizzle in the cold water and mix until the liquid is absorbed. Lightly knead the dough into a ball and then turn dough out onto a pastry board or cutting board and continue to knead a few times until it comes together. Wrap with plastic wrap and place in the fridge for 30 minutes.
- While the tart is cooling, prepare the onions and mushrooms.
- In a large sauce pan, heat the oil over medium heat. Add the onions and a pinch of salt. Stirring often, let the onions cook until reduced and browned, about 20 minutes.
- Remove the onions from the pan and add the mushrooms in a single layer. Cook the mushrooms over medium heat and cook until browned on both sides. Add in a pinch of freshly ground black pepper and red pepper flakes (if using).
- Remove the dough from the fridge and roll until a large circle, about ¼ inch thick.
- Press into a lightly greased tart pan, removing any excess dough around the edges.
- Sprinkle on ½ of the cheese and then layer in the onions and mushrooms.
- Cover with remaining cheese and place in a 400 degree oven and bake for 20-25 minutes until golden, hot and bubbly.
- Serve warm or at warm temperature.
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