French Onion Mushroom Tart: Roland Garros Recipes from Culinary Tours

The red clay season is in full swing, with action across picturesque European destinations live on Tennis Channel, culminating at Roland Garros. There’s only one problem: all these images of Spain, Italy and France have us craving the signature cuisines and recipes from those countries.

Now, thanks to our partner Culinary Tours, fans can elevate their tennis watch parties just in time for Paris using their repertoire of gourmet flavors and specialty ingredients.

Culinary Tours takes shoppers on a flavorful adventure as it brings high-end cheeses, olives, pastas and more to U.S. supermarkets, with every product connected to a culture, cuisine, recipe or story. And with these three French-inspired recipes, tennis fans can feel like they’re watching a fifth set courtside on Chatrier—all without the trip.

Check out our step-by-step guide for how to make French Onion Mushroom Tart, Blue Cheese Steak Frites Bites, and Goat Cheese Prosciutto Cups.

French Onion Mushroom Tart

• Prep time: 50 minutes
• Total time: 1 hour, 15 minutes
• Yield: 2 tarts (24 servings)

Ingredients:

• 2 large onions, thinly sliced
• 3 tablespoons butter, divided
• 1/2 cup Champagne
• 8 ounces mixed mushrooms of choice, sliced
• 1 tablespoon fresh thyme leaves
• 3 cloves garlic, minced
• 1 (17-ounce) package puffed pastry, thawed in refrigerator
• 1/4 cup Dijon mustard, divided
• 8 ounces Gruyere cheese
• 1/4 cup grated Parmesan
• 1 egg, whisked for egg wash
• Salt and pepper, to taste

Preparation:

1. Preheat oven to 400 F degrees.
2. In a heavy-bottom skillet over medium-low heat, caramelize onions with 2 tablespoons butter for about 30 minutes, stirring occasionally. Turn heat to medium-high and add Champagne; stir. Continue cooking until liquid is absorbed and onions are golden brown and jammy. Season with salt and set aside to cool.
3. Add mushrooms and remaining butter to skillet. Cook over medium-high heat, stirring gently until golden brown and softened, about 5 minutes. Stir in thyme, minced garlic and season with salt and pepper, set aside.
4. Line two baking sheets with parchment. Unfold both sheets of puff pastry and lightly score a ½-inch border around edges, leaving a light mark. Prick the center area with a fork. Spread 2 tablespoons mustard on each pastry and transfer to the baking sheets. Evenly divide Gruyere cheese, caramelized onions, mushrooms and Parmesan cheese, leaving space at the border.
5. Brush border of tarts with egg wash and bake for 25 to 30 minutes or until pastry is puffed and edges are golden brown. Let cool 10 minutes before cutting tart and topping with more thyme, if desired.

Options: Onions and mushrooms can be made ahead of time before adding to thawed puff pastry. Tart can be baked ahead and frozen.

To reheat, bake for 15 to 20 minutes at 350 F degrees.