Mushroom Tart
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1Whole Wheat Yeasted Olive Oil Crust (½ recipe)
- 2cups mushroom ragoût
- 3eggs
- ½cup low-fat or whole milk (¾ cup if using a 10-inch crust)
- 2ounces Gruyère, grated (½ cup)
- 1ounce Parmesan, grated (¼ cup)
Nutritional analysis per serving (6 servings)
119 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 10 grams protein; 196 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Line a 9- or 10-inch tart pan with the dough. Using a fork, pierce at regular intervals to allow for even baking. Refrigerate or freeze until ready to prebake and fill.
- Step 2
Preheat the oven to 350 degrees. Beat together the eggs in a medium bowl. Set the tart pan on a baking sheet to allow for easy handling. Using a pastry brush, lightly brush the bottom of the crust and place in the oven for 10 minutes. Remove from the oven and set aside.
- Step 3
Whisk the milk into the eggs. Add salt and pepper, and stir in the mushrooms and cheeses. Mix together well and turn into the crust, scraping every last bit out of the bowl with a rubber spatula.
- Step 4
Place in the oven and bake 30 to 45 minutes, until set and lightly browned.
- Advance preparation: The tart can be made a day ahead and reheated in a low oven, or served at room temperature. It can also be frozen. The mushroom ragoût will keep for 3 or 4 days in the refrigerator.
Private Notes
Comments
Sorry: lightly brush with what? Did I miss something?
Also, I used a big basket of mushrooms from my woodsy back yard called, unfortunately, aborted entalomas. They are delicious and insect resistant. I used my grandma's crust recipe: one cup flour, 1/3 cup butter, soft, 1/2 teaspoon salt and ice water to proper rolling consistency, and very little mixing.
olive oil.... not noted
Made this for a holiday buffet. Tastes OK, but looks unappetizing.
Made with a regular pie crust. Was good, would have benefitted from some Dijon mustard brushed on the crust or powdered mustard in the custard. Needs some zing.
The wild mushroom and egg filling is delicious. The crust is not good at all. Like not edible. I read all the comments ahead of time, rolled the dough very, very thin, and it still turned out thick, doughy and tasted like leftover pizza crust that had been in the refrigerator for too long. I'm going to try again with a traditional flakey quiche crust (pate sable).
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