With a bag of morel mushrooms that I found in the woods on my recent trip home to Indiana and a tub of Philadelphia Cooking Creme in my fridge, I was inspired to come up with this simple, savory, dinner tart. Made with refrigerated pizza crust, it comes together in a snap and the whole family loved the combination of flavors.
Last year I competed in The Real Women of Philadelphia cooking contest. If I had time to make and edit a video submission this year, I would've entered this recipe in the running for the entree category. It was a delicious way to use the new Philly Cooking Creme and showcase my favorite fungi. As you read through this post, you will realize that this tart certainly cannot be considered health food. However, since Ms. Paula Deen never discriminates against recipes with lots of butter (or cheese), I'm declaring this one a winner!
Here's what I did:
First, I browned a pound of lean ground beef, seasoned with minced garlic, salt, and pepper. Then I tossed in 1/2 of a sliced red onion and stir-fried it for a couple of minutes until the onion started to get a little tender.
Next, I grabbed a tub of Italian Cheese and Herb Cooking Creme.
I oiled a baking sheet and then pressed a tube of refrigerated pizza dough (I used Pillsbury Thin Crust) to fit. Spread 1/2 of the tub of cooking cream onto the pizza dough.
Then top with the browned beef and onion (drained of excess fat).
Drop the remaining cooking creme by spoonfuls over the beef and onion.
Fold up the sides of the pizza dough to form the tart. Bake at 425 degrees for 15 minutes or until the crust is golden brown.
Meanwhile, heat a stick of butter in a skillet. Toss morel mushrooms with flour, shaking off the excess flour before placing them in the hot butter. Fry until golden brown and a crispy around the edges, then remove to a plate lined with paper towel to drain. Salt to taste.
Top the pizza with some of the fried morels and serve the rest around the tart.
Garnish with freshly chopped parsley.
Slice it like a pizza to serve and enjoy!
Rustic Beef and Onion Tart with Crispy Fried Morels
1 lb. lean ground beef
1-2 cloves garlic, minced
salt and pepper to taste
1/2 of a medium red onion, cut into thin slices
1 tube refrigerated pizza dough
1 tub Italian Cheese and Herb Philadelphia Cooking Creme
1 lb. morel mushrooms, halved
1/2 cup flour
1 stick butter
fresh parsley, chopped (for garnish)
1. Heat oven to 425 degrees F. In a skillet, brown beef with garlic, salt, and pepper. Add onion stir-fry over medium heat until onion is tender. Drain off fat.
2. 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. Spread with 1/2 of cooking creme. Top with beef mixture, keeping filling within 1-1/2 inches of all edges. Drop remaining cooking creme over the beef by spoonfuls. Fold edges over the filling, pleating as needed.
3. Bake tart 15 minutes or until crust is golden.
4. Meanwhile, heat butter in a heavy skillet. Toss morels with flour, shaking off the excess. Fry in the butter until golden brown and crisp around the edges. Remove to a paper towel lined plate to drain and salt to taste.
5. Top the tart with some of the fried morels and serve the rest around the tart. Sprinkle with chopped parsley.
Note: If you don't have morel mushrooms, you can use regular button mushrooms. Either slice and toss them into the beef with the onion and bake into the tart or quarter and fry in butter just like I did with the morels, adding them to the tart after it bakes.