Total Time: 1 h 45 min
Prep:          15 min
Baking:       1 h
Chilling:       30 min
Yield:          4 - 6 servings
Level:          Easy medium


Ingredients:

Tarte crust

• 2 1/2 cup all-purpose flour
  
• 1 1/4  cup cold butter
• 1/3 cold water
• 1/2 tsp salt

Filling

• 1/4 cup butter
  
• 4 cup mushrooms (any combination) cut into slices
• 2 shallots or 1/2 medium onion finely chopped
  
• 3 eggs
  
• 1/3 cup heavy cream
  
• 1 cup  parsley
• 1 cup finely shredded Gruyère
• 1 tsp pepper
• 2 tsp salt

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Directions:

1. To make the crust, mix flour and salt in a bowl. 
   
2. Dice  the cold butter and add into flour. 
   
3. Work until it resembles coarse sand with a few pea-sized pieces of butter still visible. 
   
4. Sprinkle the water evenly over the mixture and toss gently a few times, just until it forms a dough that holds together.
   
5. Wrap the dough in plastic wrap, and chill for 30 minutes in the freezer before working with it. 
   
6. Preheat the oven to 350 degrees F. 
   
7. Roll out the dough and transfer to prepared tart pan. 
   
8. Bake the crust for about 20 minutes or until firm. 
   
9. Remove the pan from the oven and brush with the beaten egg.
   
10. Place once again the pan into oven and bake for about 5 minutes.
    
11. To make a filling, melt the butter in a skillet over medium-high heat.
    
12. Add shallots or onion. 
    
13. When onion turns translucent, sauté  mushrooms for about 5 - 7 minutes. 
    
14. Strain the mixture and set aside to cool.
    
15. In a bowl whisk the eggs, cream and parsley. Incorporate cheese. 
    
16. Spread the mushroom mixture over the baked tart crust. Season to taste with salt and pepper.
    
17. Pour the egg mixture over mushrooms. 
    
18. Bake for about 25-30 minutes until the center of the tarte has set or the knife inserted comes out clean. 
    
19. Place on a wire rack to cool slightly. 
20. Remove from the tarte pan and enjoy. 

Tips:

• Clean mushroom with a damp paper towel. If it necessary, rinse with cold water and dry well.
• When using more than one type of mushroom, sauté separately.  

• To make the  tarte crust I double or even triple ingredients, then I freeze. It saves my time. 
• When cooking  mushroom you can add 1/2  cup of  white wine and then allow to reduce for about 10 minutes or so until it will be absorbed.