Cooper® French Onion and Mushroom Crostata

Rating:

Part pie, part tart, this crostata is a rustic cheese and mushroom flavor bomb. Using a refrigerated pie crust makes it easy, and using your favorite Cooper® makes it sure to please everyone around your table.

Serves
Serves: 6
Prep Time
Prep Time: 10 min
Cook Time
Cook Time: 60 min
Total Time
Total Time: 70 min

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

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

Directions

  1. 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).

  2. Add mushrooms and continue to sauté until deep golden brown.

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

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

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

  6. Assemble your crostata:

    Preheat oven to 400°F.

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

  8. 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.

  9. Place remaining diced Cooper® Sharp over the center.

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

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

  12. We promise you won’t miss the pie plate.

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