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Cipollini And Mushroom Tart

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brunch low carb nut free vegetarian


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2 cups unbleached all-purpose flour

1/4 teaspoon salt

3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small cubes

2 tablespoons ice water

1 pound Cipollini onions, peeled and quartered

2 tablespoons olive oil

2 tablespoons balsamic vinegar

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons butter

1/4 teaspoons freshly ground black pepper

1 1/2 pounds mixed wild or cultivated mushrooms,

1 egg yolk (reserve egg white for topping, see below)

3/4 cup ricotta cheese

1 tablespoon olive oil

1/2 cup Parmesan cheese

1/4 cup chives

1 egg white

1/4 cup cream

1/4 cup Parmesan

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