Food & Drink

The Kitchn: Onion and Mushroom Tart

This is the time of year when I start craving savory tarts. It’s cold outside, and sometimes you just need a dinner that feels like the food equivalent of sliding on a cashmere sweater: decadent, yet perfectly functional.

This vegetarian tart has vinegar-roasted onions, mushrooms and ricotta cheese, making it a great appetizer for a group, or a dinner for two when served with a side salad.

The recipe is loosely based on one by Suzanne Goin in her magnificent book “Sunday Suppers at Lucques” (Knopf, 2005). It might sound a little complicated, but I promise it’s not. As long as you have the ingredients on hand and some time to luxuriate in the kitchen, it’s not much of a challenge.

For mushrooms, you can use a mixture of varieties or stick with one. I like to combine the common cremini with some rehydrated dried porcini. For onions, try cipolline, sweet Vidalia, or standard yellow or purple onions.

Sara Kate Gillingham is founding editor of the website Email comments or questions to