Roasted Tomato & Caramelized Onion-Mushroom Tart

| Linda

Roasted Tomato & Caramelized Onion-Mushroom Tart

Today is 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.

Slice and serve. Delicious!
Roasted Tomato & Caramelized Onion-Mushroom Tart
Enjoy!

Linda~

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This recipe has been shared on Senior Salon, Throwback Thursday, Funatastic Friday, Fiesta Friday, The Pin Junkie and Saucy Saturday…go check it out and then visit some other great sites!

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41 thoughts on “Roasted Tomato & Caramelized Onion-Mushroom Tart”

  2. Pingback: Week In Review: July 18th – July 22nd, 2016 – Fabulous Fare Sisters

      2. A little..but surprisingly enough they were so caramelized there wasn’t a lot of juice – but if I’d added a touch of vegetable broth along the way it would have made them a little saucier – not a bad idea! Thanks Elaine 🙂

        Liked by 1 person

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