Beef and Bleu Tart


By Shannon O'Donnell

The famous Oakville Grocery in the Napa Valley features a 'Beef and Bleu' deli sandwich, and I've been a fan of this flavor combination ever since I picked up one of these sannies on a lazy wine country afternoon.  This savory tart was recently featured in Better Homes & Gardens magazine, and paired with a green salad, makes for a quick and delicious weeknight meal.

Beef and Bleu Tart


  • 12  oz.  lean ground beef
  • 1  8-oz. pkg.  sliced mushrooms
  • 1/2  of a medium  red onion, cut in thin wedges
  • 1/4  tsp.  salt
  • 1/4  tsp.  ground black pepper
  • 1  13.8-oz. pkg.  refrigerated pizza dough
  • 3  oz.  blue cheese, crumbled
  • Fresh oregano and/or pizza seasoning (optional)


1. Heat oven to 425 degrees F. 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.

2. 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 1-1/2 inches of all edges. Fold edges over the filling, pleating as needed.

3. Bake tart 15 minutes or until crust is golden. Top with blue cheese, oregano, and pizza seasoning. Makes 4 servings.

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About Shannon


When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.

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