NATIONAL ONION ASSOCIATION
Onion-Chanterelle Mushroom Tart with Seared Dayboat Sea Scallops and Caramelized Butternut Squash
Yield: 4 tarts (24 servings.
TART SHELLS:
2 cups unsalted butter, diced
7 cups all-purpose flour
11/2 cups cold water
as needed, egg wash
ONION TART:
1/2 cup canola oil
2 quarts onion (4 onions), thinly sliced
7 cups chanterelle mushrooms, washed, diced
1 quart heavy cream
8 eggs
1/4 cup fresh thyme leaves
as needed, kosher salt, pepper
2 butternut squash
1/2 cup unsalted butter
71/2 pounds (24 5-oz. portions) fresh sea scallops
as needed, canola oil
For tart shells: Thoroughly cut butter into flour. Add just enough water to bind dough. Divide into 4 balls and roll each into 1/4" thickness. Place in 4 lightly buttered and floured 9" fluted tart pans, trimming excess dough at edge of pans. Line bottom of pastry with parchment and add pie weights. Bake at 350°F for 20 or 30 minutes, or until edges are golden. Remove parchment and weights and return to oven for 5 minutes. Remove shells from oven and brush egg wash over. Return to oven and bake 10 minutes longer, or until shells are golden. Cool.
For tart filling: Heat 1/4 cup canola oil in heavy-bottomed sautè pan large enough to hold onions. Add onions and cook over medium heat until lightly caramelized. Drain in strainer to remove any excess oil or moisture. Cool.
In similar pan, heat 1/4 cup canola oil, add diced chanterelles and sautè until tender. Cool. Whisk together cream, eggs and thyme; add onions and mushrooms. Season with salt and pepper and turn into tart shells. Bake at 350°F for 35-50 minutes, or until custard is firm.
Pare squash and cube. In large sautè pan, melt butter until it starts to turn light brown. Add squash and cook, stirring frequently until golden brown. Drain any excess fat and keep warm. For each serving, season 5 oz. scallops with salt and pepper. Heat some oil in sautè pan until smoking, place scallops in pan and sear for 3-4 minutes on each side.
To serve, cut each tart into 6 wedges. Place tart wedge on one side of plate and squash next to it. Top squash with scallops. Garnish with fresh herb sprigs and extra sautèed sliced onions if desired.
Recipe Provided By: Jeremy Sewall, chef/partner, Lark Creek Inn, Larkspur, Calif.