Cooper® French Onion and Mushroom Crostata

Cube Cube CUBE 6-8 6-8 SERVES: 6-8
Prep Time: 10 MIN
Cook Time: 60 MIN
Total Time: 70 MIN
Rating:
3/5 (1 Review)
Hakuna matata, it’s a Cooper® crostata. It’s a pie! It’s a tart! It’s a rustic, freeform, cheese and mushroom flavor bomb. And it means no worries, thanks to a refrigerated pie crust and ever-reliable Cooper® cheese—just consider it your problem-free philosophy.

INGREDIENTS

2 tablespoons butter
3 large onions, sliced
1 teaspoon salt
1/4 teaspoon ground pepper
8 ounces baby bella mushrooms
1 tablespoon flour
1/4 cup beef stock
2 teaspoons fresh thyme leaves, divided
5 ounces Cooper® Sharp White cheese, diced
1 refrigerated (rolled) pie crust, at room temperature
1 egg*
1 teaspoon water

DIRECTIONS

For the filling:
In a large sauté pan, melt butter over medium heat. Add onions, season with salt and pepper, and cook, stirring occasionally, until onions start to caramelize (20-25 minutes).

Add mushrooms and continue to sauté until deep golden brown.

Sprinkle flour over onions and mushrooms, stirring to combine. Cook for 1 minute.

Add beef stock and 1 teaspoon thyme, stirring until it simmers and thickens.

Turn off heat, then add about 3/4 of the diced Cooper® cheese and mix well. Set aside to cool.

Assemble your crostata:
Preheat oven to 400°F.

Unroll pie crust on a baking sheet lined with parchment paper.

Heap cooled onion mixture in center of crust. Then fold edges up and over, leaving the center open. Pleat crust every 1-2 inches all the way around.

Place remaining diced Cooper® Sharp over the center.

In a small bowl, beat egg with 1 teaspoon water and brush outside of pastry. Bake 24-26 minutes or until golden.

Garnish with remaining thyme. Let cool and set for 10-15 minutes before serving.

We promise you won’t miss the pie plate.

 

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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