Rustic Mushroom Tart

This tart is stunning as an appetizer when sliced and served with wine, and is hearty enough as a full meal.

Recipe Ingredients:

Béchamel Sauce:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/4 cups milk, heated
Pinch of salt

Tart:
1 to 2 tablespoons extra virgin olive oil
1/2 onion, minced
8 ounces button mushrooms, sliced
Salt and ground black pepper
1 tablespoon fresh thyme
1 refrigerated pie crust
1/4 cup prepared béchamel sauce
1 large egg, beaten

Cooking Directions:

1. For Béchamel Sauce: Into a small sauce pan add butter and melt over medium heat. Add flour and salt, and stir with a wooden spoon. Cook for approximately two minutes, stirring constantly. Add heated milk and whisk to combine. Continue cooking until mixture has thickened.
2. For Tart: Add olive oil to a medium sauté pan. Heat over medium-high. Add onion and sauté until softened. Add mushrooms. Season with salt and ground black pepper. Reduce heat to low and cook until mushrooms are tender. Add thyme. Set aside.
3. Place pie crust onto a rimmed cookie sheet that has been lined with a silicone mat or parchment paper. Place 1/4 cup Béchamel sauce into center of pie crust. Top with mushrooms. Carefully fold pie crust so that it overlaps mushrooms but does not enclose.
   
4. Brush top of pie crust with beaten egg.
5. Bake for approximately 30 minutes or until crust is golden.
6. Serve drizzled with the remaining béchamel sauce, if desired.

Makes 4 servings.

Recipe and photograph courtesy of the Mushroom Council.