Weekend Recipe: Vidalia Onion, Cèpe, and Arugula Tarts

This lovely and tasty recipe is from Wine Mondays: Simple Wine Pairings with Seasonal Menus by Frank McClelland and Christie Matheson (The Harvard Common Press, 2008), a book overflowing with wine and food pairings, taken from the popular reoccurrence of the same name (Wine Mondays, that is), which they introduced in 2002 at Boston’s renowned L’Espalier restaurant. The book makes it easy to learn about how to serve wine that complements the meal, without being stuffy about it. For example, this combination of cèpe mushrooms (which are also known as porcinis) and caramelized vidalias and peppery arugula is delcious, and goes perfectly with the suggested wine, Louis Bouillot, “Grande Réserve,” Brut. Mr. McClelland says that the wine choice is “refreshing to sip and cuts through the richness of the pastry element in this dish. Or you could try another dry sparkling wine.” Sounds like a perfect fall party pairing to me.

Ingredients:
1 tablespoon olive oil
2 tablespoons butter
4 medium-size Vidalia onions, thickly sliced
3 garlic cloves, minced
4 ounces fresh cèpes, or 3/4 ounce dried, reconstituted cépes (see below), thinly sliced
1 tablespoon fresh thyme leaves
1/4 cup sherry
1/4 cup freshly grated Parmigiano-Reggiano cheese, plus extra for sprinkling
Juice and zest of 1 lemon
Pinch of ground nutmeg
1 tablespoon balsamic vinegar
4 ounces arugula
Salt and freshly ground black pepper
10 sprigs fresh flat-leaf parsley, finely minced
Three 8-inch puff pastry sheets
1 large egg, lightly beaten

Directions:
1. Preheat the oven to 400ºF.

2. Heat the oil and butter in a medium-size saucepan over medium-low heat. Add the onions and turn the heat to medium-high, then cook until they begin to caramelize and turn brown, 6 to 8 minutes. Add the garlic and stir for 10 seconds, then add the cèpes and cook for 3 minutes.

3. Add the thyme, sherry, cheese, lemon juice and zest, and nutmeg. Cook for 2 minutes, then add the vinegar and remove from the heat. Place the arugula in a medium-size bowl and pour the mixture over it. Season with salt and pepper and add the parsley. Stir to combine.

4. Place the puff pastry sheets on baking sheets (there is no need to roll them out). Pierce the pastry sheets with the tines of a fork, then brush the tops with the beaten egg. Parbake the puff pastry for 13 minutes.

5. Remove from the oven and distribute the filling evenly over the pastry sheets. Sprinkle a bit of cheese and a dash of black pepper over the top. Bake for 6 minutes. Remove from the oven, let cool, and serve at room temperature.

A Note: Cooking With Dried Mushrooms
To reconstitute dried mushrooms, soak them in hot water for 20 to 30 minutes, then drain before using.

--A.J. Rathbun