I love to skim through magazines to find new recipes When I find one that looks good I save it -- or rather I save the entire magazine which is how I ended up with a huge bundle that stacked up three feet high!
Tonight's dinner is a recipe I found in Better Homes and Gardens (3/10). With the weather getting grayer and cooler I was looking for a hot and hearty meal. Really delicious and easy to make -- I served it with some garlicky sauteed spinach.
Beef, Mushroom, and Onion Tart
Yield: 4 servings
12 oz. lean ground beef
8 oz package sliced mushrooms (I used baby portabellos)
1/2 medium red onion, cut in thin wedges
1/4 tsp salt
1/4 tsp pepper
13.8 oz package refrigerated pizza dough
3 oz. blue cheese, crumbled
Fresh Oregano and/or pizza seasoning (optional)
Preheat Oven to 425F. In a 12" skillet cook beef, mushrooms, and onion over medium heat until beef is browned and onion is tender, stirring occasionally. Drain off fat. Stir in salt and pepper.
Meanwhile, grease a large baking sheet or line with parchment. Unroll pizza dough on baking sheet. Roll or pat dough to a 15x12 inch rectangle. Top dough with beef mixture, keeping filling within 1 1/2 inches of all edges. Fold edges over the filling, pleating as needed.
Bake tart 15 minutes or until crust is golden. Top with blue cheese, oregano, and pizza seasoning.
Changes/Substitutions: I cooked the ground beef with some oregano, 3 thinly sliced garlic cloves, red onion wedges, and salt/pepper to taste. I removed the beef mixture, reserving the cooking liquids which I used to cook the mushrooms (I really hate an overloaded skillet). I didn't have any blue cheese on-hand so I sprinkled a handful of shredded Parmesan before I put it in the oven (delicious!) and I made my own pizza dough -- really easy to do, and tastes so much better. (You can find the recipe here.) I didn't roll my dough out to a rectangle -- just tossed it into a round and baked on my greased air bake sheet.