Blue Bison Tomato Tart recipe, Appetizer & Snack recipe

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Blue Bison Tomato Tart

Category: Appetizer & Snack

Author: Lily Julow

Date Posted: 11/23/2009

Rating:

(2.8) votes 40

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Ingredients

Order Bison Meat
1 tablespoon olive oil
1 pound ground Blue Bison
1 small onion, halved and sliced thin
1 refrigerated pie crust (one half of a 15-ounce package)
4 tablespoons Parmesan cheese
1 teaspoon chopped fresh rosemary (or 1/4 teaspoon dried rosemary)
1 cup rinsed, drained cannellini beans
3 plum tomatoes, sliced thin (about 3/4 pound)
4 ounces mozzarella cheese, sliced into 1/4-inch thick slices
3/4 teaspoon garlic powder
1/2 teaspoon onion salt
Pinch of freshly ground black pepper

Instructions

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper.

In a large, nonstick skillet, heat the olive oil for 20 seconds over medium heat. Add the onion, reduce the heat to low, and cook for about 15 to 20 minutes, stirring occasionally. When the onion is golden, remove the pan from the heat and set it aside. Add ground Bison and cook, breaking it up as it cooks until cooked through. Stir in cooked onion and set aside.

Unroll the pie crust and arrange it on the parchment paper. Sprinkle the pie crust with half the Parmesan cheese and 1/2 teaspoon of rosemary.

Spoon the Bison-onion mixture and the beans over the dough, spreading it out evenly and leaving about 1 inch of space around the edges. Arrange the tomato slices over the beans. Top with the mozzarella slices.

Sprinkle the tart with the remaining Parmesan cheese, the remaining rosemary, the garlic powder, onion salt and pepper.

Carefully fold the edges of the dough slightly toward the center of the tart, crimping the edges. The dough should not cover the tomato mixture.

Bake the tart for 20 to 25 minutes, until the crust is lightly brown and the cheese is melted. Let the tart stand for about 10 minutes before cutting it into wedges

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