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Prep Time: 50 Minutes Cook Time: 25 Minutes |
Ready In: 75 Minutes Servings: 8 |
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I truly love mushrooms, and I truly love quiches and custard tarts. This is for those of a like mind. From Good Food Magazine May 1988. For the prepared tart shell, I recommend my recipe for Basic Tart Shell. Ingredients:
1 prepared tart shell for filled pastry dough or 1 custard-filled pastry dough |
1 ounce dried porcini mushrooms |
4 tablespoons unsalted butter |
2 garlic cloves, minced |
4 ounces fresh shiitake mushrooms, stems removed, caps sliced |
6 ounces fresh button mushrooms, sliced |
1/2 teaspoon salt |
fresh ground black pepper |
1/2 teaspoon dried rosemary, crumbled |
2 large eggs |
1 large egg yolk |
3/4 cup light cream |
1/4 cup freshly grated parmesan cheese |
Directions:
1. Make tart shell.
2. Meanwhile, soak porcini mushrooms in warm water to cover for 20 minutes. Squeeze liquid from mushrooms and reserve. Chop mushrooms.
3. Heat butter in large skillet over medium-high heat. Add garlic and cook 2 minutes. Add all mushrooms, half the salt, the pepper, and rosemary; cook, stirring frequently, until liquid evaporates, about 5-10 minutes. Add mushroom soaking liquid, and cook until liquid is absorbed, about 7 minutes.
4. Heat oven to 375 degrees.
5. Whisk eggs, egg yolk, cream, Parmesan, remaining salt, and pepper to taste in mixing bowl until blended.
6. Spread mushroom mixture evenly in tart shell and pour egg mixture over top.
7. Bake tart until custard is set and pastry is lightly browned, about 25 minutes. Transfer to wire rack and let cool at least 10 minutes before serving.
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