Mushroom Tart Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1: Refrigerated Pie crust,
1 tsp: Olive oil,
8 ounce: Fresh mushrooms (4 cups), Thinly sliced
1/2 cup: Shredded Swiss cheese, (2 ounces)
2 large: Eggs,
1 cup: Milk,
1/2 tsp: Salt,
1/2 tsp: Pepper,
Directions:
1. Heat oven to 425F. Have ready a 9-inch tart pan with removable bottom
and cookie sheet.
2. Line tart pan with pie crust, folding excess dough over to form double-
thick sides. Prick bottom and sides with a fork. Place 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 and bake 10-15 minutes
longer until filling is puffed and golden.
Recipe by: Womans Day 4/22/97
Posted to recipelu-digest by Rodeo46898 on Mar 2, 1998
Source from luhu.jp
and cookie sheet.
2. Line tart pan with pie crust, folding excess dough over to form double-
thick sides. Prick bottom and sides with a fork. Place 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 and bake 10-15 minutes
longer until filling is puffed and golden.
Recipe by: Womans Day 4/22/97
Posted to recipelu-digest by Rodeo46898
Source from luhu.jp