Onion Mushroom Tart

Every few weekends, we skip the usual grocery run. It is one of those small things that significantly reduces food waste by giving us opportunity to "eat down" the food stash and forces us to use up every last bit of produce. The bonus is that we have one less errand to do and a couple more hours to laze about, always a good thing.

It is a bit of a game for me to look around the kitchen and say, "How many meals can I make from the food that we already have"? I am always amazed at how food can be creatively stretched and how even vegetables that are past their prime can be eaten up instead of being tossed out. A few onions were just starting to get a little old, so I caramelized them and made a modified pizza for a tasty Sunday night supper.

The pizza crust is essentially the same recipe I have posted before but now that I own a lifetime supply of instant yeast (a one lb bag), the first proofing step is unnecessary. This dough is kneaded entirely in the food processor.

Onion Mushroom Tart

1. Pizza dough (start this step 3-4 hours of time)
In a food processor bowl fitted with a metal blade, add
1.5 cups all-purpose flour
1 cup whole wheat flour
1 tsp. instant yeast
1 tsp. sugar
1 tsp. salt
Pulse to combine. Then, with the motor running, feed in 1 tbsp. olive oiland drizzle in warm water (half cup or a little more as needed) to make a soft elastic dough. Place it in an oiled bowl, cover it and let it rise for 2-3 hours.

2. Make the topping:
-Saute 3-4 thinly sliced medium onions in olive oil for 30-35 minutes over medium-low heat until they are beautifully caramelized.
-Add 4 cups diced cremini mushrooms, dried oregano, dried thyme, red peper flakes, salt and pepper to taste and continue to saute until the mixture is quite dry.
-In the last few minutes of cooking, stir in 2 tbsp. balsamic vinegar.
-Turn off the heat and stir in a handful of coarsely chopped olives. Let the topping cool down.

3. To make the tart: Preheat oven to 475F.

4. Grease a rectangular 11x17 inch (or so) sheet pan very well with olive oil. Place the risen dough on the pan and spread it to fill the entire pan in a single layer. You may have to pause intermittenly to allow the dough to rest so it can be rolled out well.

5. Spread the topping in an even layer. Sprinkle with parmesan cheese. Bake for 10-15 minutes or until the crust is done and the cheese is bubbling. Cut in squares and serve right away.

The flavors of the sweet smoky onions, juicy mushrooms, salty olives against the crunch of the freshly baked crust were simply irresistible.

Cut into diagonal strips, this tart would be a lovely appetizer. The filling is very versatile, and could be used as a sandwich spread, or in a festive puff pastry braid like this one.

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