Caramelized onions and mushrooms on a biscuit crust. Country version of a fancy schmancy French tart. And that’s all I have to say. 😉 Oh, one more thing. It was yummy.
2 c. sweet onions, julienne
2 c. crimini mushrooms, sliced
2 cloves of garlic, minced
1/4 c. butter
Salt and Pepper to taste
1 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 c. butter cut into small pieces
1/2 c. buttermilk
1/2 c. grated Swiss cheese
Heat oven to 350 degrees.
Over medium heat, melt the butter in a skillet. Add the garlic and cook until translucent. Put in all of the onions and mushrooms and slowly caramelize, reducing heat. Let them soften and color slowly over a 30 to 40 minute period of time to develop the flavor, seasoning with salt and pepper to taste.
To make the crust. Sift together the dry ingredients. Work in the butter with your hands to incorporate it. Add the buttermilk and mix just until the dough sticks together.
Press into a round, deep dish baking pan, forming an edge with your fingers.
Add filling. Top with cheese. Bake for 30 minutes or until crust is firm and cheese is golden brown.
Makes 8 servings.