Green Bean Casserole Tart
A remake of the classic green bean casserole, with mushrooms, onions, cream, green beans nestled in a sage pie crust.
- Pie Dough see link for recipe below
- 1 cup fresh green beans
- grapeseed or olive oil
- 1 onion sliced
- 2 cups mushrooms sliced
- 1/3 cup heavy cream
- salt and pepper for seasoning
- few sprigs of fresh thyme or 1/2 teaspoon dried thyme
- 1/4 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.