Chanterelle, Ricotta, Sweet Onion and Pancetta Tart - Robert Sinskey Vineyards & Wilding Farm

Ingredients

• Pâte Brisée Dough, Recipe Follows
• 1 pound Chanterelles, trimmed and washed
• 2 tablespoon unsalted butter
• 1 teaspoon minced garlic
• 1 tablespoon minced shallot
• 1 teaspoon chopped fresh thyme leaves
• Kosher salt
• Freshly ground black pepper
• ½ cup heavy cream
• 1 large egg, lightly beaten
• ½ pound fresh ricotta cheese
• 1 tablespoon chopped flat leaf parsley
• ¼ pound sliced pancetta, cooked until crisp and golden
• ½ medium sweet yellow onions, sliced into very thin wedges
• Extra virgin olive oil