Hmmm, who doesn't love Onions, Mushrooms, Garlic and cheese? OK, maybe there are a few people out there, but won't stop me from enjoying it. Here's my take on a fancy French onion tart.
Enjoy!
Sweet Onion & Mushroom Pie
Ingredients:
1 stick unsalted butter (1/2 cup or 4 oz)
1 1/2 pounds Vidalia onions, thinly sliced (or any other super sweet onion, like Walla, Walla)
8 oz Baby Bella mushrooms, cleaned and thinly sliced (might be called crimini mushrooms - can sub white ones, if needed)
1 - 2 tsp minced Garlic
1 cup sour cream (or plain yogurt)
2 eggs, beaten
1/4 tsp salt
1/2 tsp freshly ground black pepper
a dash or two "hot" pepper sauce (to your taste)
pie dough for a 9" - 10" pie dish (homemade, fresh or frozen)
1/4 cup grated parmesan cheese (no powdered stuff)
Instructions:
Preheat your oven to 450F. Prepare pie shell (rolling, placing in pan, pricking, etc.) To help prevent crust from becoming soggy - brush with beaten egg white before filling. If desired, you can pre-bake the crust for 10 minutes before filling.
Heat butter in a large skillet over medium heat until bubbly/frothy; add onions, mushrooms and garlic and cook until the onions are soft/tender (no color to them). Let cool slightly. Combine sour cream, eggs, salt, pepper, and hot peper sauce. Stir into onion mixture. Pour into pie shell and sprinkle with the Parmesan Cheese.
Bake at 450F for 20 minutes, then reduce heat to 325F and continue baking for another 20 minutes. Let stand 5 - 10 minutes before slicing to serve.
Serves 6 as main course (light dinner or luncheon - just add a nice salad and a simple dessert) or will make 12 servings as an appetizer.
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