Mushroom Shallot Tart

This is a terrible picture of my tart. It was pitch black outside! Anyway, I used a mixture of cremini, oyster and shiitake mushrooms for this tart.

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Mushroom Shallot Tart

Serves 12

1 refrigerated piecrust
1 Tbs Dijon course­ grain mustard
2 Tbs butter, divided
2 medium onions, sliced lengthwise
Sprigs of fresh thyme
4 oz 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

Preheat oven to 350F.

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

To 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.

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

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

Sprinkle 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.

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

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