Mushroom Tart
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 refrigerated pie crust
1 teaspoon olive oil
8 ounces fresh mushrooms, sliced
1/2 cup shredded Swiss cheese
2 large eggs
1 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper

Preparation

1 Heat oven to 425F degrees. Prepare a 9-inch tart pan with removable bottom. 2 Line tart pan with pie crust, folding excess dough over to form double- thick sides. Prick bottom and sides with a fork. Place pan on cookie sheet and bake 7-9 minutes until set and very light golden around edges. 3 Meanwhile, heat oil in a large nonstick skillet. Add mushrooms and cook over medium heat, stirring occasionally, until tender (mushrooms will release their liquid), 4-5 minutes. Increase heat to medium-high and cook 1-2 minutes longer until liquid evaporates and mushrooms are light golden. 4 Scatter mushrooms over bottom of baked crust. Sprinkle with cheese. 5 Beat eggs, milk, salt and pepper in a small bowl with a fork until blended. Pour into crust. 6 Bake 15 minutes. Reduce oven temperature to 350F degrees and bake 10-15 minutes longer until filling is puffed and golden.

About


An elegant idea for brunch, lunch or dinner. Serve with a light salad.