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Parve
Medium
4 Servings
Allergens 
1 Hour, 30 Minutes
Diets
Rustic tarts are flavorful and show-stopping. You can put anything inside and they always look beautiful. I use this crust for both savory and sweet dishes, from onion tarts to apple tarts. Mushrooms and asparagus are highlighted in this tart, which makes a perfect side dish to any meal.
1 and 1/2 cups Glicks Flour
10 tablespoons Earth Balance (or other margarine)
1 egg yolk
2 tablespoons Gefen Almond Milk
1/4 cup Tuscanini Olive Oil
2 red onions, sliced thin
2 cups portabella mushrooms, sliced thin
1/2 teaspoon dried thyme
1/2 pound fresh asparagus, washed and hard stems and triangular tips removed, cut into 1-inch pieces
salt, to taste
pepper, to taste
1 egg, whisked
In a food processor, pulse flour, margarine, egg yolk, and almond milk until it forms a ball of dough. Place dough on a piece of Gefen Parchment Paper and place another piece on top. Roll the dough into a circle between the two pieces of parchment paper until it’s 12 inches in diameter. Place in refrigerator for about 15 minutes.
Preheat oven to 375 degrees Fahrenheit. Heat olive oil in a frying pan over medium-high heat. Add onions and sauté until slightly golden brown and caramelized. Add mushrooms and sauté until soft, about three minutes.
Add thyme and asparagus and season with salt and pepper. Stir and pour over crust, leaving a two-inch border on the edge. Fold the border up over the filling.
Brush pastry with whisked egg. Transfer parchment paper with tart to a cookie sheet. Bake for 45 minutes until golden brown.
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