Egg and Mixed Mushroom Tart
This is a great dish for breakfast, brunch, or even lunch. It has a lot of protein for you to start your day and keeps you full for hours.
You can make this a lighter, lower-fat option by replacing the cream with milk.
- For the dough
- 1 ⅔ cups all-purpose flour
- ⅔ cup butter
- ½ tsp salt
- butter (to grease the dish)
- all-purpose flour (for the work surface)
- For the topping
- 5.333 cups mixed Wild mushroom (e. portabellos, porcini mushrooms, chanterelle mushrooms, halved or sliced)
- vegetable oil (for frying)
- 2 onions (diced)
- 2 garlic cloves (diced)
- ⅞ cup heavy cream
- ⅞ cup milk
- ¼ cup Crème fraiche
- 5 eggs
- ¾ cup Gruyere (grated)
- parsley (to garnish)
Quickly knead together the flour, butter, salt, and 2-3 tbsp cold water to form a smooth dough. Wrap in cling wrap and chill for approx. 30 minutes.
Heat the oven to 350°F, and grease a baking dish.
To make the topping saute the mushrooms in hot oil until brown and season with salt and ground black pepper. Remove from the pan, set aside. In same pan fry the onions and garlic until soft and stir in the mushrooms. Leave to cool.
Mix together the cream, milk, creme fraiche, eggs, and half the cheese. Season with salt, ground black pepper, and nutmeg. Sprinkle the remaining cheese on the dough in the dish, add the mushroom mixture, and then pour the cream mixture on top. Bake for 50-60 minutes until golden brown. If the topping gets too brown cover loosely with foil. Serve sprinkled with parsley.