Have you ever heard of a Beef, Mushroom and Onion Tart? Every once in a while, a recipe taps you on the shoulder and says, “Hey… remember me?” That’s exactly what happened when I opened a Better Homes and Gardens magazine from March 2010 and discovered a humble little gem tucked away on page 175. It was part of their Hearty in a Hurry series—a beef, mushroom, and onion tart that somehow has slipped out of the spotlight over the years. Practical, comforting, and wonderfully adaptable, this tart deserves another moment to shine in the Serendipity Farmhouse Kitchen.
So today, we’re giving it the comeback it deserves.
Simple Ingredients, Big Comfort
One of the reasons this tart caught my eye back in 2010 is the ingredient list—nothing fancy, nothing fussy. Just good, honest food. The original recipe calls for 12 ounces of lean ground beef, but around here we don’t leave four ounces of beef sitting in the fridge, so I go with a full pound. Mushrooms bring earthiness, and instead of the suggested red onion, I often substitute shallots. They work well because of their gentle blend of onion‑meets‑garlic flavor.
A refrigerated pizza dough becomes the crust—quick, sturdy, and perfect for a weeknight meal. And then there’s the finishing touch: crumbled blue cheese. Trust me, that tangy pop against the savory filling is worth every sprinkle.
Cooking the Filling
We start by sautéing the beef in a little olive oil—my workaround for lean beef that doesn’t give off much fat. Once it’s browned, in go the shallots and mushrooms. After 8–10 minutes, everything softens, mingles, and smells downright irresistible. A little salt and pepper, and the filling is ready.
Shaping the Tart
While the filling cooks, I warm up the oven. The original recipe says 425°F, but my oven—affectionately known as Mr. Clyde—runs hot, so I drop it to 375°F. A lightly oiled baking sheet, a carefully unrolled rectangle of pizza dough, and we’re ready to assemble. The filling gets spooned on, leaving a border for folding. Sous Chef Fuzzy steps in here, pleating the edges like a pro.
Baking, Finishing, and Serving
After 20–25 minutes, the crust turns golden and the kitchen smells like comfort itself. That’s when the magic happens: a generous snowfall of blue cheese and a pinch of dried oregano from our garden. Slice it with a pizza cutter, pour a glass of Chardonnay, and you’ve got a cozy dinner that feels both rustic and a little special.
Why This Recipe Still Matters
This tart has been a quiet staple in our kitchen since 2010. It’s simple, flexible, and deeply satisfying—the kind of recipe that adapts to your pantry and your mood. Maybe it disappeared from the magazine pages, but it never disappeared from our table. And now, I hope it finds a place at yours too.
Happy cooking from Serendipity Farmhouse!
Beef, Mushroom, and Onion Tart
Notes
Note #1 - We often substitute shallots for the red onion.
Note #2 - With our oven, we've found 375°F works better.
Ingredients
- 12 oz. lean ground beef
- 1 8-oz. pkg. sliced mushrooms
- ½ medium red onion, cut in thin wedges - Note #1
- ¼ tsp. salt
- ¼ tsp. ground black pepper
- 1 13.8-oz. pkg. refrigerated pizza dough
- 3 oz. blue cheese, crumbled
- Fresh oregano and/or pizza seasoning (optional)
Instructions
- Heat oven to 425°F. (Note #2) In a 12-inch skillet cook beef, mushrooms, and onion over medium heat about 8 minutes or until beef is browned and onion is tender, stirring occasionally. Drain off fat. Stir in salt and pepper.
- Meanwhile, grease a large baking sheet or line with parchment. Unroll pizza dough on baking sheet. Roll or pat dough to a 15x12-inch rectangle. Top dough with beef mixture, keeping filling within 11/2 inches of all edges. Fold edges over the filling, pleating as needed.
- Bake tart 15 minutes or until crust is golden. Top with blue cheese, oregano, and pizza seasoning.
Nutrition Facts
Beef, Mushroom, and Onion Tart
Serves: 4 persons
| Amount Per Serving: | ||
|---|---|---|
| Calories | 525 | |
| % Daily Value* | ||
| Total Fat 23 g | 35.4% | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol 74 mg | 24.7% | |
| Sodium 1,041 | 0% | |
| Total Carbohydrate 49 g | 16.3% | |
| Dietary Fiber 2 g | 8% | |
| Sugars | ||
| Protein 31 g | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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