Triple Mushroom Tart^ Recipe
Yield: 10 servingsRecipe by luhu.jp
Ingredients:
1: Unbaked refrigerated pie,
2 tbsp: Butter,
Crust,
3/4 cup: Shredded Gruyere cheese,
1 cup: Chopped fresh shiitake,
3/4 cup: Shredded Swiss cheese,
Mushrooms,
1/2 cup: Chopped Canadian bacon,
1 cup: Sliced fresh white or brown,
2: Eggs, slightly beaten
Mushrooms,
1/2 cup: Milk,
1 cup: Chopped fresh oyster,
1 tbsp: Snipped fresh chives,
Mushrooms,
Canadian bacon, cut in thin
1/4 tsp: Dried marjoram,
Wedges, optional
Directions:
Press pastry into a 9" tart pan with removable bottom. Flute; trim
evenly with
top. Line with a double layer of foil; bake at 450F. 8 minutes. Remove
foil, continue baking 4-5- minutes until set and dry. Turn oven to
375F. Cook mushrooms until tender in butter, 4-5 minutes, until liquid
is evaporated. Remove from heat.
Blend Gruyere, Swiss cheeses, and Canadian bacon. Add mushrooms,
milk, eggs and chives. Pour into tart crust. Bake about 20 minutes
until set and golden.
Cool in pan on wire rack 10-1-5 minutes. Remove. Cut into wedges and
garnish with Canadian bacon wedges.
Better Homes and Gardens Holiday Appetizers 1995
Shared by Carolyn Shaw 12-95
Submitted By CAROLYN SHAW On 12-30-95
Source from luhu.jp
evenly with
top. Line with a double layer of foil; bake at 450F. 8 minutes. Remove
foil, continue baking 4-5- minutes until set and dry. Turn oven to
375F. Cook mushrooms until tender in butter, 4-5 minutes, until liquid
is evaporated. Remove from heat.
Blend Gruyere, Swiss cheeses, and Canadian bacon. Add mushrooms,
milk, eggs and chives. Pour into tart crust. Bake about 20 minutes
until set and golden.
Cool in pan on wire rack 10-1-5 minutes. Remove. Cut into wedges and
garnish with Canadian bacon wedges.
Better Homes and Gardens Holiday Appetizers 1995
Shared by Carolyn Shaw 12-95
Submitted By CAROLYN SHAW On 12-30-95
Source from luhu.jp