Beefy Onion Tart
The Beefy Onion Tart is my from-scratch variation of the pot pies most of us have had when we were growing up. I think you will find this far better then the processed foods that come from the freezers at your local grocery store.
Ingredients:
14 ounces of a lean beef or bison
8 oz sliced mushrooms
1 cup broccoli flowerets
1 small onion, thinly sliced
1 small Roma tomato seeded and chopped
1 tsp minced garlic
1 tsp Italian seasoning
1/4 cup Parmesan Cheese
1 cup shredded Mozzarella Cheese
Salt and Pepper to taste
1 13 oz roll refrigerated pizza dough
1 egg scrambled and 1 tbs water for egg wash (optional).
Directions:
Place a trivet into the bottom of your Dutch oven then line the inside of your 10 inch Dutch oven with parchment paper. Trim away the excess. Roll out the pizza dough into the Dutch oven, covering bottom and 1½ inches up the side. Brown your beef or bison, onions, garlic, broccoli and mushrooms in another Dutch oven or cast iron skillet until thoroughly cooked then drain the mixture. Add salt, pepper, Italian seasoning and mix well. Place the meat mixture towards center of pizza dough leaving a 1 inch ring towards the sides. Top with Parmesan cheese, tomato and shredded Mozzarella cheese. Take remaining dough from sides and pinch pleat over to make an open pocket. Brush egg wash lightly over dough.
Bake at 350° for 20 minutes or until crust is golden. If camp cooking outdoors, use 22 charcoal briquettes, 13 on top and 9 beneath your Dutch oven.
Serves 4