Mushroom Shallot Tart

Name: Mushroom Shallot Tart
Prep time: 15 min
Total time: 75 min
Yield: 8 Servings
Ingredients: 1 refrigerated piecrust; 1 Tablespoon Dijon courseu00ad grain mustard; 2 Tablespoon butter, divided; 2 medium onions, sliced lengthwise; Sprigs of fresh thyme; 4 ounces mushrooms of your choice, sliced lengthwise; 3 large eggs; 1 1/2 cups halfu00ad and u00adhalf; 1 cup shredded Gruyere cheese; 1/4 tsp sea salt; Freshly ground black pepper

By Leslie Blythe Cheese, Eggs, Mushrooms, Tart Baking, Sautéing

September 4, 2015

Try this delicious Mushroom Shallot Tart. I used a mixture of cremini, oyster and shiitake mushrooms for this tart.

Prep: 15 mins
Cook: 1 hrs
Yields: 8 Servings

Ingredients

1 refrigerated piecrust

1 Tablespoon Dijon course grain mustard

2 Tablespoon butter, divided

2 medium onions, sliced lengthwise

Sprigs of fresh thyme

4 ounces mushrooms of your choice, sliced lengthwise

3 large eggs

1 1/2 cups half and half

1 cup shredded Gruyere cheese

1/4 tsp sea salt

Freshly ground black pepper

Directions

1Preheat oven to 350F.

2Coat surface of the piecrust with mustard. Bake 10 minutes. Let cool.

3To prepare filling, melt 1 tablespoon butter in a deep skillet over medium heat. Add shallots and sauté 10 minutes. Add salt , pepper and thyme leaves. Scrape into a small bowl.

4In the same skillet, melt remaining butter. Add mushrooms and cook 10 minutes. Remove from heat and stir into the shallots.

5Combine eggs and half and half and beat until well blended.

6Sprinkle about half the cheese on the bottom of tart shell. Spoon in shallot and mushroom mixture. Pour in egg mixture. Place mushrooms all over the top, along with remaining cheese.

7Bake 40 minutes, or until tart is golden brown and filling is set. Serve warm or room temperature.

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