I cook every month with a group of talented bloggers. We are challenged with a concept and asked to remake it into a Five Star Makeover.
I was not happy this month with our mission to remake the green bean casserole that is typically served at Thanksgiving. The components of the green bean casserole are cream of mushroom soup, canned green beans, french fried canned onion rings. Frankly, there was a time I would use these “cream of ” soups to make dishes, but I abandoned that long ago, and I’ve opted for fresher ingredients, so even thinking about this casserole didn’t inspire me. But, not to miss a challenge, I knew I could find a way to make it my own.
The purist in me just wanted to roast onions, mushrooms and green beans together, making it a more farm to table dish. I did that twice, ate it all, but then thought I might want to still do something a little extra. I did what I always do when I want to make things special.
I get out the rolling pin. I made the same sage sprinkled pie crust I used in these little turkey pies. I used fresh green beans, fresh mushrooms, panko bread crumbs, Spanish onions and heavy cream. If you’ve ever caramelized onions in a frying pan, you know how good that is. Try adding in heavy cream at the end and take this to a whole new place. Heavy cream tends to just make everything better and you don’t need much.
This was put together without a real recipe, and you can play around with it. In retrospect, I could have added in a dash of nutmeg and used white pepper.
Of course, the beauty of a tart depends on a nice pie crust, and I promise you a perfect pie crust here. Just make a half recipe, and make sure you add in the chopped fresh sage (or dried) with the flour, before adding in the butter.
hosted by & Lazaro Cooks! Check out the round up this week.
GET PIE CRUST RECIPE HERE. Make 1/2 and add in herbs with flour before you add the butter.
- Pie Dough (see link for recipe below)
- 1 cup fresh green beans
- grapeseed or olive oil
- 1 onion sliced
- 2 cups mushrooms sliced
- ⅓ cup heavy cream
- salt and pepper for seasoning
- few sprigs of fresh thyme or ½ teaspoon dried thyme
- ¼ cup panko crumbs
- Steam green beans until softened (10 minutes) Plunge into ice bath to keep green color. Set Aside.
- In heavy frying or cast iron pan, saute mushrooms until golden brown. Remove from pan. Set aside. In same pan, add onions tossed with olive oil. Cook on low heat 20-30 minutes until softened and caramelized.
- You can make four small tarts, or one larger tart. Layer with onions, mushrooms, heavy cream, cream beans. Top with panko bread crumbs and bake for 20 minutes at 400 if making small tarts, 40 minutes if making one large tart.