21/2 cups all purpose flour
1 T. sugar
1 t. salt
1 cup (2 sticks) cold unsalted butter cut into small pieces
About 6-8 T. ice water
Blend flour, salt, and sugar in food processor. Add butter and pulse until mixture resembles coarse meal. Transfer to large bowl, sprinkle 6 T. over mixture and toss until moist clumps form. Add more water if mixture is dry. Lightly knead to form a disk. Do not overwork or crust will be tough. Refrigerate at least 2 hours before using.
2 oz goat cheese
2 Medium yellow onions, julienne
2 tbsp olive oil
2 tbsp balsamic vinegar
Sauté onions in oil under medium heat until golden brown and tender, add balsamic.
Remove from heat and mince.
1# Assorted wild mushrooms
2 sprigs rosemary, chopped
2 sprigs thyme, chopped
1 garlic clove, minced
2 tbls olive oil
Pinch of salt and pepper
Clean and slice mushrooms. Add oil, herbs and garlic to sauté pan and brown garlic. Add mushrooms and continue to sauté until tender.
Roll out dough to desired thickness, and cut into 4 inch by 4 inch squares. Spread the caramelized onions in the center, top with mushrooms and goat cheese and fold the corners up and press together where they meet. Bake in oven at 375 degrees until golden brown around edges approximately 10 - 15 minutes.
