Onion, Mushroom, and Soft Goats' Cheese Tart

For Crust:

Mix flour, salt and pepper in medium bowl. Cut in butter using a pastry blender or fork until mixture is the consistency of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened.

Gather pastry into a ball and place on plastic wrap, press dough into a 1-inch thick flattened disk. Refrigerate for 30 minutes or until dough is slightly firm.

Meanwhile, preheat oven to 375º F.

Using a floured rolling pin, roll chilled dough out on lightly floured surface, 2 inches larger than your pie plate. Fold pastry into fourths and place in pie plate, unfold and press dough firmly against bottom and sides of the pie plate, being careful not to stretch pastry. Trim edges.

Cover dough with aluminum foil and weigh down with pie weights (may substitute dried beans or uncooked rice). Bake crust for 15 minutes. Remove foil and weights and cook for 8 to 10 minutes until just golden. Allow crust to cool before filling.

For Filling:

Preheat oven to 400º F.

Cut the onion into thin slices. Clean and slice the mushrooms.

Heat 1 tablespoon oil in a skillet set over medium heat; add onion and saute until caramelized, about 10 to 15 minutes. Transfer to a bowl and set aside. Heat remaining oil in skillet over medium-high heat. Add mushrooms and saute until they release all of their liquid and most of it boils away, about 5 to 7 minutes. Combine caramelized onions with mushrooms and saute together briefly; season to taste with salt and pepper. Remove the pan from heat source.