Onion - Mushroom Tart

I use refrigerated pie crusts. Home-made pie crust works well, if you have the preparation time.

Yield: 8 servings
Community Recipe from


  • 1 pie crust rested at room temperature
  • 2 pound(s) yellow onions, thinly sliced
  • 1 tablespoon(s) canola or olive oil
  • 1 tablespoon(s) granulated sugar
  • salt & cracked black pepper to taste
  • 1/2 pound(s) mushrooms, sliced
  • 4 ounce(s) emmanthaler or swiss cheese, shredded
  • 1 egg, beaten with 1 tablespoon water


  1. Heat oil in large saute pan and add onions.
  2. Sprinkle with sugar and salt & pepper.
  3. Stir to coat; cover and cook until onions are wilted and lightly golden. They should reduce by about 1/3 in volume. Allow to cool.
  4. Mix cooled onions with mushrooms.

  5. Preheat oven to 400 degrees F.
  6. Place pie crust on parchment-lined baking sheet.
  7. If necessary, drain any liquid from onion mixture before proceeding.
  8. Spread about half of the onion mixture in the middle of the crust, staying about 1 inch way from the edge of the crust. Sprinkle with half of the cheese. Repeat with remaining onion mixture and cheese.
  9. Fold edge of crust up to make a border around mixture. Do not cover the onions completely. Brush with egg mixture.
  10. Bake for 30 - 35 minutes or until golden brown.
  11. Remove from oven and allow to rest for 15 minutes.
  12. Transfer to serving plate and slice into 8 wedges. Can be served warm or cold.
October 2012

This recipe is a personal recipe added by marl35 and has not been tested or endorsed by MyRecipes.

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