- 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
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.
Ingredients
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Directions
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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).
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Add mushrooms and continue to sauté until deep golden brown.
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Sprinkle flour over onions and mushrooms, stirring to combine. Cook for 1 minute.
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Add beef stock and 1 teaspoon thyme, stirring until it simmers and thickens.
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Turn off heat, then add about 3/4 of the diced Cooper® cheese and mix well. Set aside to cool.
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Assemble your crostata:
Preheat oven to 400°F.
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Unroll pie crust on a baking sheet lined with parchment paper.
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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.
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Place remaining diced Cooper® Sharp over the center.
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In a small bowl, beat egg with 1 teaspoon water and brush outside of pastry. Bake 24-26 minutes or until golden.
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Garnish with remaining thyme. Let cool and set for 10-15 minutes before serving.
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We promise you won’t miss the pie plate.