Total Time: 1 h 45 min
Prep: 15 min
Baking: 1 h
Chilling: 30 min
Yield: 4 - 6 servings
Level: Easy medium
Ingredients:
Prep: 15 min
Baking: 1 h
Chilling: 30 min
Yield: 4 - 6 servings
Level: Easy medium
Ingredients:
Tarte crust
|
Filling
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Directions:
- To make the crust, mix flour and salt in a bowl.
- Dice the cold butter and add into flour.
- Work until it resembles coarse sand with a few pea-sized pieces of butter still visible.
- Sprinkle the water evenly over the mixture and toss gently a few times, just until it forms a dough that holds together.
- Wrap the dough in plastic wrap, and chill for 30 minutes in the freezer before working with it.
- Preheat the oven to 350 degrees F.
- Roll out the dough and transfer to prepared tart pan.
- Bake the crust for about 20 minutes or until firm.
- Remove the pan from the oven and brush with the beaten egg.
- Place once again the pan into oven and bake for about 5 minutes.
- To make a filling, melt the butter in a skillet over medium-high heat.
- Add shallots or onion.
- When onion turns translucent, sauté mushrooms for about 5 - 7 minutes.
- Strain the mixture and set aside to cool.
- In a bowl whisk the eggs, cream and parsley. Incorporate cheese.
- Spread the mushroom mixture over the baked tart crust. Season to taste with salt and pepper.
- Pour the egg mixture over mushrooms.
- Bake for about 25-30 minutes until the center of the tarte has set or the knife inserted comes out clean.
- Place on a wire rack to cool slightly.
- 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.