Crostata ai funghi

Although mushroom picking season is over in Tuscany by November, this month I’d like to bring you the typical autumn smell and flavour of my native woodlands.  Fresh porcini are not easily available in Canada, but for this easy and tasty tart, dried porcini offer a good alternative.

1 roll of puff pastry
2 medium onions (white or yellow)
350 g of mixed fresh mushrooms (or 260 g + 40 g of dried porcini)
1 tbsp. or red wine vinegar
4 tbsp. of extra virgin olive oil
25 g grated Parmigiano
fresh marjoram leaves
salt and pepper to taste

If using dried porcini, pre-soak them for 30 minutes in lukewarm water,  then squeeze the water out before use.

Heat oven to 200°C.
In a pan, heat 2 tbsp. of olive oil and fry the onions, thinly sliced, with he red wine vinegar for 10 minutes.
Remove the onions from the pan and transfer them on paper towel.
In the same pan add the remaining of olive oil and the thinly sliced mushrooms. Sauté them for 5 minutes, remove from pan and let them cool on paper towel, then season with salt and pepper.
Place a roll of puff pastry on a baking sheet and bake it for 10 minutes, after having pricked it with a fork.
Then spread the onions on the pastry, leaving an edge of 2 cm. Complete with mushrooms and sprinkle with fresh marjoram leaves and grated Parmigiano.
Bake the tart for 10-12 minutes, serve hot.