It’s MEATLESS MONDAY! On today’s menu: A fabulous Roasted Tomato & Caramelized Onion-Mushroom Tart. This tasty treat serves four and is the perfect light meal for a hot summer night…
Roasted Tomato & Caramelized Onion-Mushroom Tart
1 cup fresh breadcrumbs
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
1 cup shredded Asiago cheese
4 tablespoons butter, melted
salt & fresh ground pepper
2 large Vidalia onions sliced into rings
8 oz portobello mushrooms, sliced
1 tablespoon extra virgin olive oil
1 large ripe Jersey tomato, sliced thin & patted dry
Heat the oven to 375 F. In a mixing bowl combine the breadcrumbs, 1/2 tablespoon rosemary & thyme, 3/4 cup Asiago & butter. Add 1/2 teaspoon salt and some fresh ground pepper. Press into a tart dish that has been sprayed with cooking spray. Bake 12-15 minutes until nicely browned. Remove from oven and set aside. Heat oven to 425 F.
Meanwhile, in a medium skillet sauté the onions and mushrooms in a little extra virgin olive oil for 25 minutes until caramelized. Season with salt, pepper and some fresh rosemary & thyme. Spread the baked tart with the caramelized onions & mushrooms. Lay the tomato slices on top; brush with a little extra virgin olive oil and season with salt, pepper and remaining rosemary & thyme. Bake at 425 F for 20 minutes.
Remove from oven and sprinkle with 1/4 cup shredded Asiago cheese. Place back in the oven and allow cheese to melt.