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Make this deliciously rich treat when morels are plentiful. The crust is easy and requires no
"pie-making" skills.
Directions
- 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 onions, stir to coat well with oil, and salt lightly. Cook over medium
heat stirring occasionally, until golden brown and very soft. This may take 30 minutes or more,
depending on the onions.
While onions cook, prepare morels. Slice in half lengthwise. Rinse
if necessary to remove any grit or debris, then cut crosswise into thick slices. In a heavy
skillet, heat 1 tablespoon olive oil and 1 tablespoon butter. Add morels and stir to coat well.
Salt and pepper generously. As morels release their juices, cook and stir until the pan is almost
dry. Add wine, stir in and cook until pan is almost dry. At this point, morels should be
tender . If not. add a tablespoon or two of water and cook a bit longer. Remove from heat.
Turn on oven (375) to preheat. Remove dough from refrigerator and put on a floured rimless
baking sheet (It's easier to remove the finished tart from a rimless pan). Roll and press dough
into an elongated rectangle about 7 - 8" wide and 1/4" thick. Spread onions to within an inch of
all edges. Strew the morels on top of the onions. Top with cheese, if using. Fold the uncovered
part of the dough up to make an edge around the filling. Pinch any excess into pleats.
Bake
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