Cooper® French Onion and Mushroom Crostata Recipe – Cooper Cheese

Name: Cooper® French Onion and Mushroom Crostata
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6
Ingredients: 2 tablespoons butter; 3 large onions, sliced; 1 teaspoon salt; 1/4 teaspoon ground pepper; 8 ounces baby bella mushrooms; 1 tablespoon flour; 1/4 cup beef stock; 2 teaspoons fresh thyme leaves, divided; 5 ounces Cooper® Sharp White cheese, diced; 1 refrigerated (rolled) pie crust, at room temperature; 1 egg*; 1 teaspoon water

Cooper® French Onion and Mushroom Crostata

Rated 3.3 stars by 14 users

Servings

Prep Time

10 minutes

Cook Time

60 minutes

Part pie, part tart, this crostata is a rustic cheese and mushroom flavor bomb. Using a refrigerated pie crust makes it easy, and using your favorite Cooper® makes it sure to please everyone around your table.

Author:

Cooper® Sharp

Image of Cooper® French Onion and Mushroom Crostata

Ingredients

2 tablespoons butter
3 large onions, sliced
1 teaspoon salt
1/4 teaspoon ground pepper
8 ounces baby bella mushrooms
1 tablespoon flour
1/4 cup beef stock
2 teaspoons fresh thyme leaves, divided
5 ounces Cooper® Sharp White cheese, diced
1 refrigerated (rolled) pie crust, at room temperature
1 egg*
1 teaspoon water

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Directions

FOR THE FILLING:

In a large sauté pan, melt butter over medium heat. Add onions, season with salt and pepper, and cook, stirring occasionally, until onions start to caramelize (20-25 minutes).
Add mushrooms and continue to sauté until deep golden brown.
Sprinkle flour over onions and mushrooms, stirring to combine. Cook for 1 minute.
Add beef stock and 1 teaspoon thyme, stirring until it simmers and thickens.
Turn off heat, then add about 3/4 of the diced Cooper® cheese and mix well. Set aside to cool.

ASSEMBLE YOUR CROSTATA:

Preheat oven to 400°F.
Unroll pie crust on a baking sheet lined with parchment paper.
Heap cooled onion mixture in center of crust. Then fold edges up and over, leaving the center open. Pleat crust every 1-2 inches all the way around.
Place remaining diced Cooper® Sharp over the center.
In a small bowl, beat egg with 1 teaspoon water and brush outside of pastry. Bake 24-26 minutes or until golden.
Garnish with remaining thyme. Let cool and set for 10-15 minutes before serving.
We promise you won’t miss the pie plate.

Recipe Note

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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