Caramelized Onion and Wild Mushroom Tart

Oh the smells of fall! That’s when home cooking is that much more comforting as we begin to spend even more time inside. I say “even more” because we’ve spent ALOT of time indoors this past year with the pandemic.

Now we are looking at the cooler days here in Southern California, and baking our meals is one of the fun things we do for variety in our meals. This beautiful Caramelized Onion and Wild Mushroom tart is a winner. It’s Savory, a little sweet and 100% delicious.

Since we like to inspire your creative taste buds, we add our Our Hit the Roast Jack Coffee Roast Rub and Cini in a Bottle Porcini Sea Salt to amp up the umami flavors of the mushrooms and onions. You must try this!


Makes 4 servings

  • 1
    pre-made puff pastry filling (Shar brand makes a great gluten-free option), defrosted
  • 16 oz
    mixed mushrooms (oyster, baby bellas, crimini, etc.)
  • 1 tbsp
    olive oil
  • 4 cloves
    garlic, minced
  • ¼ tsp
  • 2 tbsp
    dry sherry
  • ½  cup
    Asiago or gruyere cheese, shredded
  • 1 cup
    diced pancetta or chopped bacon
  • Parmesan cheese for sprinkling, at the end.
  • thyme sprigs for garnish

For the Caramelized Onions


  1. Caramelize the onions: Melt the butter in a dutch oven over medium heat. Add the onions, Coffee Roast Rub, a pinch of Porcini Sea Salt and the thyme sprigs.
  2. Gently sauté for three minutes until translucent, reduce the heat to low and cover. Stir every 5 minutes for 20 minutes. Taste the onions and add sugar if needed.
  3. Remove from heat and pulse in a food processor or blender to turn into a sauce.
  4. Preheat oven the 350˚F and start the mushroom filling: in a large skillet, add the pancetta and cooked to a light crisp. Remove from heat to a paper towel-lined plate. set aside.
  5. Add a tbsp olive oil to the pan and heat until shimmering and add the mushroom mix and spread out in the pan. Allow to cook undisturbed for 3 minutes. Turn, then add the garlic and Porcini Sea Salt. Cook for 5 minutes until the mushrooms reduce and add the sherry to deglaze the pan. Stir continuously until the liquid alcohol burns off (3-5 minutes) then remove from heat.
  6. Assemble the tart: Roll out the puff pastry dough, and place on parchment paper and then onto a large baking sheet.
  7. Spread the caramelized onion sauce leaving a 1" space at the edges. Sprinkle a layer of the Asiago or Gruyere cheese over the sauce. Add the mushroom in an even layer. Sprinkle the cooked pancetta/bacon and lastly, sprinkle the parmesan cheese.
  8. Fold over the edges of the pastry, securing the corners by pressing firmly.
  9. Place in the oven and bake for 20 minutes, turning the tart halfway after 10 minutes. Remove from oven and sprinkle with the fresh thyme sprigs and more parmesan cheese if needed. Enjoy!  
Samantha Binkley