My craving for pesto is unremitting. In fact, every year I put out a new crop of basil that finds its way in dishes I prepare for the fam. Of course, in an attempt to preserve it’s goodness for the winter months, I bring the basil plant in when the fall begins to subject the nights with a light sparkle of frost. But the basil production seems to slow a bit and I’m left to the mercy of the store’s not so steady supply.
If only I had the resources, I’d surely make an indoor growing field full of my favorite herbs. It would certainly break up the dreaded “doldrums of doom” a.k.a winter. Why am I talking about winter? It could be that while I enjoyed waking up to the beautiful sounds of birds chirping and early summer sunshine mornings gazing out my window that overlooks the truest embodiment of summer–my pool, I could hear every news station I flipped through blasting that the first day of summer has arrived and happens to be the longest day of the year which means every day that follows will be shorter than the day before. That is so not where I like my focus to be. And yet, my mind seems to sneak in a word or two of that very fact. I must digress for to stay here is not to progress and I’m all about moving forward. Basil might be my favorite herb it’s so aromatically pungent and boasts my most adored color–green. Even when dead (dried) it still packs a sweet flavor that imparts a unique delicate Italian extract to any dish. Fresh picked it’s like no other. It’s lush essence divulges a healthy, sharp, green sweetness to salads, pastas, tomatoes and more notably today a delicious onion and mushroom tart. Somehow, even though it’s baked into this tart, it still manages to retain the refreshing goodness–one of the many reasons I love fresh herbs and find as many ways possible to include it in my recipes. Easy, aromatic, full of flavor, comfort food at it’s finest, this onion and mushroom tart hit the spot.
Onion And Mushroom Tart
By Published: June 26, 2010
- Yield: 6 Servings
- Prep: 10 mins
Easy, aromatic, full of flavor, comfort food at it’s finest, this onion and mushroom tart hit the spot.
Ingredients
- 2 vidalia onions sliced
- 1 can mushrooms drained
- 1 small tomato sliced thin
- 1 cup fresh basil leaves
- 1/3 cup olive oil
- 1 lemon juiced
- 1 T. lemon zest
- 3 cloves garlic
- 1 prepared pizza dough
- 1/4 tsp. red pepper flakes
- 1 cup shredded cheese a variety
Instructions
- Drizzle a pan with olive oil and saute the onions until they’re carmelized (5-8 minutes). In a food processor combine the leaves and garlic and puree’. Drizzle in the olive oil and lemon juice.
Roll out the pizza dough. Spread pesto sauce. Top with mushrooms, onions, tomato, cheese. Bake for 10-15 minutes until golden brown.
