Farm-Stand Mushroom and Cheese Tart

by becky
Created
From the cookbook Good housekeeping cookbook

Ingredients

  • Pastry for 11-inch Tart (see page 187)
  • 2 large eggs
  • 1 3/4 cups half-and-half
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon olive or vegetable oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper
  • 4 ounces Gruyere or Swiss cheese, shredded (1 cup)
  • 12 ounces shiitake mushrooms, stems removed
  • 4 ounces each fresh white or crimin mushrooms, thinly sliced
  • 4 ounces oyster mushrooms, thinly sliced

Directions

  1. Prepare Pastry for 11-inch Tart through chilling. Preheat oven to 400°F. On lightly floured surface, with floured rolling pin, roll pastry to 13-inch round. Ease into 11" by 1" round tart pan with removable bottom.
  2. Trim pastry, leaving 1/2-inch overhang. Fold overhang in and press against side of tart pan to form a rim 1/2 inch above edge of pan.
  3. Line tart shell with foil and fill with dried beans, pie weights, or uncooked rice. Bake 15 minutes; remove foil and beans. Return tart shell to oven; bake 10 minutes longer, or until golden.
  4. In nonstick 12-inch skillet, heat oil over medium-high heat; add all mushrooms and cook, stirring frequently, about 15 minutes, or until tender and liquid evaporates.
  5. Meanwhile, in medium bowl, with fork or wire whisk, beat eggs, milk, parsley, salt, and pepper until blended. Stir in half of shredded cheese.
  6. Spoon mushrooms into tart shell; top with remaining cheese, then egg mixture. Bake 25 to 30 minutes, until custard is set and top is browned.