I'm giggling calling this "rustic" because it's made with a Pilsbury refrigerated pie crust. The idea for this dish came from The Peppertree, and she called it a rustic mushroom tart, once removed from Southern Living's vidalia onion tart. She substituted mushrooms for onions. I decided to use both! I had bookmarked this recipe and was waiting on the right time to make this rich dish. This was really, really good comfort food, something we both needed during a pretty tough week. We indulged in other guilty pleasures as well: a lunch at Penn Station (artichoke sub and fries!); a dinner and pitcher of margaritas at our favorite Mexican place. While we were there, we saw the guy from Salt of the Earth, though, so it didn't feel quite so bad.
Start by cooking thinly sliced mushrooms and onions in butter and olive oil until they are very tender. Salt lightly and season with rosemary and pepper.
Roll out a pre-made refrigerated pie crust. Place shredded Gruyere in the center, then top with the onions and mushrooms, leaving a two-inch border. I strained my veggies because I was worried that they would be too wet. This turned out to be a good idea, as the piecrust did break in one place and it leaked a bit. Oh well. Put more cheese on top, then fold the crust around. Brush with egg if you want to encourage browning.
Bake at 425F for 17-20 minutes. I served with no-cream creamed spinach. This was really good -- one of those recipes I can't wait to try again. I just wish the cheese wasn't so expensive and it didn't feel so unhealthy. But this is a serious yum!
That looks delicious!
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