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- 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 45 - 60 minutes, or
until the crust has cooked through and is browned on the bottom (lift a corner with a wide spatula
to check the bottom).
Let cool slightly on pan, then slide off onto a cooling rack. Cut into
8 slices and serve warm or room temperature.
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