Ingredient: Italian seasoning

Chicken Parmesan Meatloaf

Chicken parmesan, also known as chicken parmigiana, originated from Italian immigrants in the US in the 1950s. The original version made with eggplant was adapted to use chicken breast instead.

The dish has become a ubiquitous mainstay in Italian American cuisine. Variations exist, but the core ingredients remain the same: chicken breast, breadcrumbs, Italian seasonings, tomato sauce, and mozzarella cheese.

Chicken Parmesan Meatloaf combines the best of both worlds—the comforting appeal of meatloaf with the irresistible flavors of Chicken Parmesan.

Meatloaf is elemental. It’s enduring, served without undue fuss or expensive implements …. comfort food without a doubt. I think an easy meatloaf recipe is something every home ‘chef’ should have in their arsenal. This particular one consists of seasoned coarsely chopped chicken thighs nestled under a zesty tomato sauce and cheese topping. I find chicken thighs make such a nice tasting option as opposed to regular ground chicken.

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 Chicken Parmesan Meatloaf
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Course Main Dish
Cuisine Canadian
Keyword chicken parmesan meatloaf
Servings
Ingredients
Meatloaf
Topping
Course Main Dish
Cuisine Canadian
Keyword chicken parmesan meatloaf
Servings
Ingredients
Meatloaf
Topping
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Instructions
  1. Preheat oven to 400 F. Line a 8 x 4-inch loaf pan with foil & spray with cooking spray.
  2. In a saucepan, sauté onion & garlic in olive oil until softened. Cool completely.
  3. In a large bowl, mix all meatloaf ingredients just until combined. Place mixture in loaf pan. Using a fork flatten then top with marinara sauce.
  4. Bake 45 minutes.
  5. Combine topping ingredients. Top meatloaf with mozzarella & bread crumb topping. Bake an additional 15 minutes or until center reaches 165 F.
  6. Cool 10 minutes before slicing.

Scalloped Potato & Beef Lasagna

There are countless variations of lasagna across Italy and beyond. Entire cookbooks have been dedicated to this beloved dish, showcasing its multifarious nature.

 Potato slices absorb sauce and moisture so using them in place of lasagna noodles is a creative twist that can yield a delicious and hearty dish.  Along with potato slices there are a variety of alternatives to traditional lasagna noodles that you can use in your recipes. From zucchini strips and eggplant slices to portobello mushrooms and butternut squash, these alternatives offer flavorful and healthy ways to enjoy the classic Italian staple.

This beef potato lasagna combines layers of tender potato slices with creamy cheese and ground beef. Nothing but pure comfort food!

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 Scalloped Potato & Beef Lasagna
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Cuisine Italian
Keyword beef potato lasagna
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Cuisine Italian
Keyword beef potato lasagna
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Instructions
  1. Preheat oven to 350 F. Butter a 9 x 9-inch baking dish. Set aside.
  2. Microwave washed potatoes (with skins) for a few minutes to partially cook. Slice in 1/8 -inch slices & place half of them in a layer on bottom of baking dish.
  3. In a saucepan, sauté onions & garlic in oil until soft then add beef, salt, pepper & Italian seasoning. Add a layer of the meat mixture over the layer of potatoes.
  4. In a small saucepan, melt butter then add flour. Cook for a few minutes until bubbly then add 2/3 cup milk & 23 gm parmesan cheese. With a wire whisk combine into a smooth sauce.
  5. Spoon half of the butter/cheese mixture over the ground beef. Sprinkle with half of the mozzarella cheese.
  6. Repeat with remaining ingredients, layering in the same sequence. If using the cream, pour over all.
  7. Bake for 1 hour, covered with aluminum foil. Remove the foil for the last 10 minutes. Test to be sure the potatoes are soft.
  8. Remove from oven, cool for a few minutes then sprinkle with chives.

Retro Porcupine Meatballs

Porcupine meatballs are an North American casserole dish of ground beef and rice meatballs cooked in tomato sauce. This recipe, that appealed to cooks in the 1930s, appears to have been developed during World War I when rice was affordable and readily available, but meat was pricey. The recipe appeared as ‘rice meat balls’ in the 1918 cookbook ‘Conservation Recipes’, a clear forerunner of the recipe from the Better Homes and Gardens Cookbook (1939). The name comes from the appearance of the meatballs, which appear prickly when the rice pokes out of them as they cook, resembling a porcupine.

Meat, even something as mundane as ground beef, was expensive and home cooks used innovation and imaginative ways to make a small amount of protein stretch to feed a large and hungry family. Porcupine meatballs were one of the answers to the problem.  It’s great that generations later we are still enjoying them!

Of course, this simple recipe is very customizable. Other ingredients could be added to the meatballs like green pepper, mustard, celery, horseradish, Worcestershire sauce, ketchup, or other seasonings. The simple tomato sauce made with canned soup could be enriched with molasses and seasoned with chili powder and cumin. A later recipe from 1969 for ‘porcupine meatballs paprika’ replaces tomato soup with cream of mushroom, and adds other ingredients like mustard, or sour cream and paprika. ‘Porcupine meatballs Chinois’ was a variation influenced by Chinese cooking techniques and ingredients. Served with peach sauce, the Chinois meatballs are made with ground pork, shrimp, rice and green onion, seasoned with soy sauce and sherry, and steamed instead of being cooked in sauce.

Ground turkey can also be substituted for the ground beef, just add 1/4 cup oatmeal to the mix to compensate for the extra moisture in the turkey.

I recall my mother making these meatballs numerous times when I was growing up. They tasted great then and still do today. I decided to make some with the tomato sauce and some with mushroom sauce since Brion was not familiar with this meal. I think he will enjoy them.

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 Retro Porcupine Meatballs
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Course Main Dish
Cuisine American
Keyword vintage porcupine meatballs
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SERVINGS
Ingredients
Meatballs
Sauce
Alternative Tomato Sauce
Alternative Brown Mushroom Sauce
Course Main Dish
Cuisine American
Keyword vintage porcupine meatballs
Servings
SERVINGS
Ingredients
Meatballs
Sauce
Alternative Tomato Sauce
Alternative Brown Mushroom Sauce
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Instructions
Meatballs/Sauce
  1. Preheat oven to 350 F.
  2. In a medium bowl, lightly mix together all meatball ingredients. Form mixture into 12 meatballs & place in an 11 x 7-inch baking dish.
  3. In a small bowl, whisk together sauce ingredients; pour over meatballs. Cover & bake 1 1/4 hours or until rice is tender.
  4. These meatballs are nice served over rice, egg noodles, mashed or baked potatoes. Simple but tasty!
Alternative Tomato Sauce
  1. In a saucepan, heat oil over medium heat. Sauté onion until tender crisp. Add crushed tomatoes & simmer for about 5 minutes. Add seasoning to taste & sour cream; combine then whisk in chicken broth. Pour over meatballs & bake.
Alternative Brown Mushroom Sauce
  1. In a skillet, heat oil & sauté onion & mushrooms. Add beef base, pepper, garlic powder & 2 cups of the water. Bring to a boil. Combine cornstarch with remaining 1/2 cup water. Gradually add cornstarch mixture to pan & stir as you are pouring. Cook, stirring often, until thoroughly mixed. Pour over meatballs & bake.
Recipe Notes
  • The advertisement picture on the blog was from life magazine in 1948.

Chicken Zucchini Bake

Of course, you can eat casseroles all year long, but they hold a special spot in our hearts when the crisp days of fall roll around. A longtime staple in North America’s cuisine, these baked concoctions appear at family reunions, holiday gatherings, potlucks, and more.

In terms of comfort food, casseroles are high on the list of our favorite autumn dishes. Double points if they have a good amount of cheese, and triple points if they also contain veggies. There are plenty more reasons to love them. They’re hearty, super-easy to prepare, the perfect dish for freezing and keeping in stock as well as being adjustable to whatever size you need.

This chicken zucchini bake is a great combination of cheesy chicken and vegetables that can be baked individually or as one casserole.

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 Chicken Zucchini Casserole
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Keyword chicken zucchini casserole
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Course Main Dish
Keyword chicken zucchini casserole
Servings
Ingredients
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Instructions
  1. Preheat oven to 375 F.
  2. Slice chicken into thin strips.
  3. Slice green onions & mushrooms. Mince garlic & julienne zucchini. Melt butter in a large saucepan over medium heat.
  4. Add the chicken, mushrooms, zucchini, garlic, half of the green onions & salt & pepper to the saucepan. Cook & stir often, until tender, about 5 minutes. Drain in a colander.
  5. In a bowl, mix together the cheese, sour cream, remaining green onions, beaten eggs, Italian seasoning & red pepper flakes until well combined.
  6. Stir in the chicken/ veg mixture until well coated.
  7. Spray two individual baking dishes (or an 8 x 8-inch baking pan) with non-stick spray.
  8. Pour the chicken/cheese mixture into the two dishes, divided evenly.
  9. Bake 30-35 minutes.
  10. Allow to cool 5 minutes. Top with sliced green onions for garnish if you wish & serve.

Ratatouille Crepe-adillas

Quesadillas but with crepes instead of tortillas. A quesadilla (kay-suh-dee-yuh) is a popular savory Mexican turnover that consists of a heated, filled, and folded tortilla. Quesadillas originated in central and southern Mexico, where they were first made with corn tortillas and filled with Oaxaca cheese. (The name quesadilla is a combination of tortilla and queso, which means cheese in Spanish). Over the years, other fillings, such as cooked meats and vegetables, found their way into quesadilla.

Quesadillas have gone through various transformations over time, especially as they became more popular. What started as a simple combination of tortillas and fillings evolved with new ingredients and techniques. Regional differences also influenced how the dish is prepared.

Corn tortillas are the traditional option for quesadillas, though nowadays, you’re just as likely to find them made with whatever you wish. Try subbing your tortilla for something else entirely, like thin crepes. Crepe style pancakes are one of those simple culinary treasures, just some eggs, milk, butter, flour and you’ve got it.

The tortilla vs crepe debate ultimately comes down to personal preference. Both flatbreads offer unique culinary experiences and can be enjoyed in countless ways. Whether you prefer the earthy flavor and versatility of a tortilla or the delicate charm and versatility of a crepe, there’s no denying the allure of these culinary masterpieces.

If you’re accustomed to enjoying crepes when they’re soft, you’ll also love them when they’re hot and crispy! While you can make these crispy crepe-adillas with just cheese, if you’re going to get creative with the ingredients, stay away from anything that’s too chunky or watery that the crepe won’t be able to hold up.  Roasting the vegetables is such a nice option.

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 Ratatouille Crepe-adillas
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Course Lunch
Cuisine Mexican
Keyword crepe-adillas
Servings
Ingredients
Crepe Batter
Roasted Veggies
Other Ingredients
Course Lunch
Cuisine Mexican
Keyword crepe-adillas
Servings
Ingredients
Crepe Batter
Roasted Veggies
Other Ingredients
Votes: 1
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Instructions
Crepe Batter
  1. Place all the ingredients for the crepe batter into a medium/large bowl. Mix with a hand (immersion) blender or in a stand blender until smooth. You can also just whisk it by hand. Cover the bowl with a kitchen towel and let stand for 30 minutes. While the batter is resting, prepare the filling.
Roasted Veggies/Cheese
  1. Preheat oven to 450 F.
  2. Combine all vegetables in a large bowl, toss with olive oil, salt & pepper.
  3. Line 2 cookie sheets with foil, spray foil with non-stick cooking spray. Spread vegetables in a single layer over prepared cookie sheets.
  4. Place in the oven & roast for 15-20 min, or until veggies are tender & have a bit of char on them.
  5. Grate cheddar cheese.
Cooking the Crepes
  1. Whisk the crepe batter before using.
  2. Using a large nonstick skillet or crepe pan, add a small amount of butter over medium-high heat. Pour about 1/4 cup crepe batter onto skillet & form a circle with the bottom of cup or swirl it around the crepe pan so it flattens out. Cook for 30 seconds on the first side or until it firms up, then carefully flip the crepe & cook for another 15-20 seconds. Repeat until all batter is used.
Assemble/Grilling
  1. Spoon 2 Tablespoons of cottage cheese over one half of each crepe; top with 2-3 tablespoons of roasted vegetables & sprinkle with some grated cheddar cheese. Fold the crepe in half then again in half creating a triangle.
  2. Heat a small amount of butter on the griddle, add the filled crepes and cook on both sides until golden and crispy and the cheese is melted.
Recipe Notes

• For a heartier crepe-adilla, add some cooked, shredded chicken or pulled pork.
• Serve with a zesty tomato sauce if you wish.

Pork Tenderloin w/ Italian Sausage & Herb Stuffing

PORK, stuffed with PORK and wrapped in PORK bacon = a total delight for meat lovers!

Pork tenderloin is a wonderful cut of pork that when cooked well, produces a tender meal full of flavor.  Wrapping the pork in bacon simply enhances the flavor as, let’s face it – bacon makes everything taste great!!

Bacon wrapped sausage stuffed pork tenderloin is made with a lean pork tenderloin stuffed with spicy Italian pork sausages and herbs, wrapped in pieces of crispy bacon and a spicy pepper crust.

Although there were certain small differences in original Italian sausages, most consist of ground pork seasoned with some combination of fennel, anise, red bell peppers, paprika, garlic, and red pepper flakes. The red pepper flakes are what give the spicy varieties of Italian sausage their signature kick, while fennel is the hallmark flavor that makes Italian sausage distinct from other kinds of sausage.

This sausage typically comes as one of the following three kinds: hot, mild and sweet. The main difference between hot and mild is the addition of cayenne pepper or hot red pepper flakes. The difference between sweet and mild is the addition of sweet basil to the recipe.

All things considered, this combo should make a super good meal!

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 Pork Tenderloin w/ Italian Sausage & Herb Stuffing
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Course Main Dish
Cuisine American
Keyword pork tenderloin w/ sausage & herb stuffing
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Course Main Dish
Cuisine American
Keyword pork tenderloin w/ sausage & herb stuffing
Servings
Ingredients
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Instructions
  1. Butterfly pork tenderloin & pound flat with a meat mallet.
  2. In a saucepan, heat oil & add onion & garlic. Sauté until aromatic. Add Italian seasoning, sage & sausage meat. Cook until browned then add panko crumbs & vegetable broth. Season with salt & pepper to taste. Remove from heat & allow to cool.
  3. Place the sausage mixture on top of the pork tenderloin, leaving about 1-inch around the sides. Tightly wrap the tenderloin into a roll.
  4. Starting at one side, wrap the bacon around the stuffed tenderloin. Overlap, using the bacon to secure the tenderloin from coming apart.
  5. Preheat oven to 350 F.
  6. In a skillet over medium heat, sear the pork tenderloin roll in a pan on the stove top on all sides.
  7. Transfer bacon wrapped tenderloin into the oven & roast for about 25-30 minutes or until internal thermometer reads 145-150 F.
  8. Allow meat to rest under foil for about 10 minutes before carving.

Four Cheese Ravioli w/ Seafood & Veggies in Garlic Cream Sauce

Pasta-who doesn’t love it? When many of us think of pasta, we typically think of the more popular styles such as spaghetti, penne or linguine, but there are actually dozens of different types of pasta shapes, each with their own special flavor profile, culinary application and even regional origin.

If you think ravioli is only the stuff from Chef Boyardee, think again.

Ravioli, those little pillows of dough served in upscale restaurants filled with ingredients as diverse as butternut squash (with a burned sage butter) and artisan cheeses (with a wild mushroom ragout), while others feature duck liver ravioli with a brown butter and balsamic sauce.

The origin of this popular pasta shape is somewhat obscure, but legend has it that the Lombardy region in Italy, played a big role in spreading its popularity. Ravioli, a dish of stuffed pasta, is a humble but important dish in Italian cooking traditions. Humble in its ingredients of cheese and meat or vegetables found in a particular region, and special in that it is often prepared with loved ones for the feast table at Christmastime or for a family celebration.

Fresh seafood and pasta are a match made in heaven! A simple bowl of pasta with garlic cream sauce is homey and rustic. Top the same bowl with some shrimp and scallops, add a mix of zucchini, mushrooms and garlic, and you instantly elevate it to something special. 

Although this delectable Italian food is widely considered to be the main course, it can be also served as an appetizer or a side dish as well.

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 Four Cheese Ravioli w/ Seafood & Veggies in Garlic Cream Sauce
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Course Main Dish
Cuisine Italian
Keyword four cheese ravioli w/ seafood & veggies in garlic cream sauce
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Garlic Cream Sauce
Course Main Dish
Cuisine Italian
Keyword four cheese ravioli w/ seafood & veggies in garlic cream sauce
Servings
Ingredients
Garlic Cream Sauce
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Instructions
  1. Cook ravioli according to package directions & set aside.
  2. In a large saucepan, heat oil & add zucchini & mushrooms. Sauté 1-2 minutes, add garlic & a bit of salt & pepper. Sauté until garlic is fragrant.
  3. Add broth, stir well. Add cream, Worcestershire sauce, pressed garlic, salt & pepper; stir well.
  4. Add shrimp & scallops; cook until shrimp starts to turn pink then flip shrimp & scallops. Add ravioli, carefully stir in & cook until shrimp is done.
  5. Stir in parmesan & cheddar & cook for another minute. Serve immediately.

Seafood ‘Lasagna’ w/ Spring Roll Wrappers

Lasagna is one of those dishes that can be made early in the day, then baked in the evening, and the leftovers can be reheated several days later. Lasagna is also a dish where you can use your own preferences of ingredients and can also be frozen.

People who like to entertain are constantly on the lookout for a main course that is festive enough to be special yet can be made and served in one dish — thus minimizing the dreaded cleaning‐up process. A dish of lasagna is a first-rate solution to the dilemma, and it is easy to double or triple the quantities.

The fact is that with a little imagination the flavors and textures of baked lasagna can easily be taken to the next level— from a blend of seafood in a light tomato or cream sauce to a fine, lusty blend of chicken, sausage or beef.

My initial thought today was to prepare some seafood lasagna with the regular lasagna noodles then an idea popped in my head about making it using spring roll wrappers. Same kind of seafood filling and concept but a different choice of ‘pasta’. Change is good!

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 Seafood 'Lasagna' w/ Spring Roll Wrappers
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Course Main Dish
Cuisine American
Keyword seafood lasagna w/ spring roll wrappers
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Course Main Dish
Cuisine American
Keyword seafood lasagna w/ spring roll wrappers
Servings
Ingredients
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Instructions
  1. Melt 1 tbsp of butter in a skillet over medium heat and cook the celery, onion and garlic. Set aside.
  2. Melt 4 tbsp of butter in a saucepan. Add the flour and cook for 5 minutes over low heat, stirring occasionally with a wooden spoon. Add the hot broth. Stir with a whisk and simmer for 15 minutes over low heat.
  3. In another saucepan, bring the white wine to a simmer and poach the scallops for 1 minute. Remove from the wine and set aside.
  4. Add the white wine to the vegetable mixture. Stir the scallops, shrimp, crabmeat and vegetables into the sauce. Add the OLD BAY seasoning, Italian seasoning, salt and pepper to taste. Gently stir in the cream.
  5. Preheat oven to 350 F.
  6. Spoon a small quantity of sauce into an 11 x 7-inch baking dish. Place a layer of spring roll wrappers on the sauce, top with 1/3 of the filling, then add more sauce & 1/3 of the grated cheese. Repeat with 2 more layers. Cover all with another layer of spring roll wrappers, last bit of sauce & remaining cheese.
  7. Bake for 25-30 minutes, or until the top is golden. Remove from oven & allow to sit for a few minutes. Slice & serve.
Recipe Notes
  • Being spring roll wrappers are very thin, I always used 2 together as opposed to just one in each layer.

Baked Chicken Gnocchi w/ Garlic Asiago Cream Sauce

There are many regions that lay claim to the origins of gnocchi. While they are generally associated with northern Italy, the truth is that these dumplings are found all over the peninsula and in many diverse forms, made with a variety of base ingredients depending on where they come from: flour, corn meal, semolina, bread, chestnut flour, ricotta, or vegetables—from pumpkin to spinach to the classic potato.

The word gnocchi is thought to come from nocca, which means knuckles, or from the Lombard word knohha, which means knot (such as wood knot) or walnut—all words that imply the small, tight, rounded shape of gnocchi that we know today.

The most famous potato gnocchi that are known and loved world-wide date back to the sixteenth or, more likely, seventeenth century—well after Spanish explorers brought potatoes from South America and introduced them to Italian kitchens.

Some iterations of gnocchi such as gnocchi à la parisienne or gnocchi alla romana are always baked, even the classic potato iteration can be improved by a bit of oven time. This isn’t necessarily the most traditional way to make and serve gnocchi, but it’s certainly a twist on the classic and, above all, a nice way to dress up a package of prepared gnocchi, which might otherwise be a bit tough.

Another idea would be to use gnocchi as the base for a vegetarian sheet-pan dinner with roasted vegetables, baking them until they get crispy and golden brown; in another, similar recipe, the roasted gnocchi could be served on a bed of arugula for even more nutrients and flavor. 

Of course, you can bake gnocchi in a casserole with lasagna-like influences, simmering in a bubbling mass of sausage, ricotta, marinara, and mozzarella; this gnocchi bake, meanwhile, marries the dumplings with chicken, broccoli, and a rich, creamy Asiago cheese sauce.

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 Baked Chicken Gnocchi w/ Garlic Asiago Cream Sauce
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Cuisine Italian
Keyword baked chicken gnocchi w/ garlic asiago cream sauce
Servings
Ingredients
Chicken
Broccoli
Gnocchi
Garlic Asiago Cream Sauce
Cuisine Italian
Keyword baked chicken gnocchi w/ garlic asiago cream sauce
Servings
Ingredients
Chicken
Broccoli
Gnocchi
Garlic Asiago Cream Sauce
Votes: 1
Rating: 5
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Instructions
Gnocchi
  1. Cook gnocchi according to package directions. Drain in a colander & set aside.
Broccoli
  1. Cut broccoli into florets & place in a 'steamer' microwave dish. Cook in the microwave about 1 minute; drain dish & set aside.
Chicken
  1. Season chicken quarters with Italian seasoning, salt & pepper. Melt butter in a skillet over medium heat. Sear chicken on both sides, starting skin side down, until golden brown, about 2-3 minutes per side; drain & set aside.
Asiago Sauce
  1. Preheat oven to 400 F. Butter a rimmed baking dish & set aside.
  2. Melt butter in a skillet over medium heat. Add minced garlic & cook until fragrant, about 1-2 minutes. Gradually whisk in chicken broth & Italian seasoning. Cook, whisking constantly, about 1-2 minutes. Stir in half & half cream & grated asiago cheese until slightly thickened. Adjust seasoning with salt & pepper to taste.
Baking
  1. Arrange chicken quarters in prepared baking pan. Top with cooked gnocchi, broccoli florets & asiago cheese sauce. Roast until completely cooked through, about 25-30 minutes. Serve hot.

Bacon & Tomato Boursin Cheese Tart

The smell of bacon alone drifting through the kitchen is enough to make your mouth water but throwing some tomatoes and Boursin cheese into the mix makes an incredible savory tart.

Bacon has been part of the fabric of the North American culture and diet for what seems like forever. It’s added a new level of savory smokiness to sandwiches. It’s been crumbled into bits and sprinkled on salads. It’s even got its own ‘religious’ following. Bacon and tomatoes are versatile ingredients that can be paired with a wide variety of foods to create delicious dishes. Both ingredients have a rich flavor profile that can complement and enhance the taste of other ingredients.

If you’ve never had Boursin, you are definitely missing out. Originating in Normandy, France, Boursin has quite an interesting history. Boursin is perfect for this tart because it has a naturally creamy texture, is relatively easy to spread, and packs a punch of flavor just by using this one ingredient.

Then there’s that convenient, frozen puff pastry… no fuss, no muss and ready when you need it. What’s not to love about golden brown flaky-crisp layers with a rich and buttery flavor?!

So, put it all together and what have you got … an amazingly good savory tart!

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 Bacon & Tomato Boursin Cheese Tart
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Course Main Dish
Keyword bacon & tomato boursin cheese tart
Servings
PIECES
Ingredients
Course Main Dish
Keyword bacon & tomato boursin cheese tart
Servings
PIECES
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. In a saucepan, fry bacon. Drain on paper towels & crumble.
  2. In the same saucepan, add onion & sprinkle with some salt. Sauté until almost tender then add mushrooms & cook until moisture is released & evaporated.
  3. Preheat oven to 400 F.
  4. On a sheet of parchment paper, lay out the 2 sheets of puff pastry slightly overlapping about 1/2-inch to form a 16 x 9-inch rectangle (cut off any excess pastry). Press the overlapped seam together with a fork. With a sharp knife, score pastry about 1/2-inch in from edges. With any excess pastry that is left over, cut into thin strips & place around the outside edge to help form a 'lip'.
  5. Spread the Boursin cheese over pastry but NOT on the border. Sprinkle grated cheddar evenly on top.
  6. Top the cheeses with the onion/mushroom mixture. Then add seeded tomato slices & sprinkle with minced garlic. Season with salt, pepper & Italian seasoning. Distribute crumbled bacon over tart evenly. Brush edges of pastry with a bit of egg wash.
  7. Bake for about 30 minutes or until the tart is crisp & golden.