Random moosages as I see fit.

I like throwing together cobblers when I have extra fruit to get rid of.  But the other day, I happened across a Sorted Food recipe for chicken and mushroom cobbler.  A savory cobbler.  Had to try it.

It turned out pretty good.  But the thing is, I don’t know if I’d really call it a cobbler.  It’s more of a casserole with a biscuit top.  I know cobbler as kind of like a pie-ish dish with the fruit poking out of the crusty part.  And the crust isn’t really like a crust.  It’s almost like a biscuit.  Granted, I was born and raised in the US and the Sorted Food guys are from the UK.  We have different definitions of things.

Anyway, it’s pretty good.  I didn’t have any white wine, so I just used chicken stock.  The “streaky bacon” was replaced with random bacon I had in the fridge.  The phrase “random bacon” makes me laugh.  The dried herbs in the biscuit dough were whatever I had in the pantry.  I think it was mostly thyme.  I like tarragon a lot, but I don’t have any right now.  I would make said cobbler, or something similar again.

You know how sometimes you have a Costco bag of Texas sweet onions in your pantry and you really need to do something to get rid of them?  Oh, maybe it’s just me?  Well, I did find myself in such a predicament recently and I decided that I would make a sweet onion tart.  Because you know…I have tart pans and I want to use them.  And I had an excessive number of onions sitting in my pantry.

Tada!  This one obviously is a baked tart and it doesn’t use a crumb tart shell like the previous fruit tarts I’ve been making.

I made the crust from this French Onion Tarte recipe because I was too lazy to find the one I normally use.  It’s not a bad crust.  It bakes up very nice and crisp.  It isn’t terribly flaky, but then again, it’s not a pie crust either.  It is VERY buttery though.  I probably won’t be using this crust recipe again.  Also, remember to dock and weight when you blind bake.  I…may have forgotten.

For the filling, I decided to sauté two onions, thinly sliced, and threw in the remaining bacon pieces I had from something else.  I also ended up throwing in about 1.5 tbsp of dried thyme in an effort to get rid of some thyme.  Salt and pepper per usual.

For a little more flavor, I did end up spreading a thin layer of whole grain mustard on the bottom of the crust before dumping the onion mixture in.  And then as I was looking at it, I decided that I needed something to bind the filling together, so I whisked up two eggs and poured that over the onion mixture.  And then I remembered I had some sheep’s milk feta still in the fridge and that would go well with everything already in the tart, so I crumbled up about 2oz of that and sprinkled it over the top.  And then I finally put it in the oven at 425degF for about 30min before I ended up throwing half the contents of my fridge on top of the tart.

End result was very good.  I think I’d made this again.  I’ve had it both as a light dinner paired with a salad and also for breakfast.  It would work really well for brunch too.

I do not much feel like writing this into a recipe format.

Oh and here’s a bonus fruit tart that I made with the other tart pan that I have.  Fruit tarts just look so nice.