Finally, something for the vegetarians. This Gouda and mushroom tart is great for any meal. It also makes a fantastic brunch offering. For best results find a good aged Gouda and use your favorite mushrooms. This is a great option for Phase 3.
You can get a premade crust and skip the first 4 ingredients and the first 7 steps.
Gouda and Mushroom Tart
Ingredients
- 1 cup flour unbleached, all-purpose
- 1/4 tsp salt
- 4 tbsp cold unsalted butter
- 6 tbsp ice water
- 3/4 cup shallots minced
- 1 lb mushrooms sliced thick
- 4 large eggs
- 2 large egg whites
- 3/4 cup milk low-fat
- 1/2 cup half and half
- 1 cup Gouda shredded
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/8 tsp nutmeg
- 1 tbsp flour unbleached, all-purpose
Instructions
- Preheat the over to 350
- Add flour and salt to a mixing bowl. Cut the butter into the flour using a pastry cutter until the flour is in pea-sized pieces.
- Add the water, a tablespoon at a time, mixing well after each addition.
- The dough will begin to form a ball when enough water has been added. Gather the dough with dry hands and shape into a ball. Cover and let it rest for 5 minutes.
- Roll out the dough on a lightly floured surface into a 12-inch circle.
- Place the dough in a 10-inch tart pan and press into the pan.
- Bake 15 minutes using pie weights or 1 to 2 cups of dry beans at the bottom.
- Reduce temperature to 325.
- While the crust is cooking. Add canola spray to saute pan. Saute the shallots over medium heat.
- Add the mushrooms and saute until they are cooked through and beginning to dry. Allow mixture to cool.
- Whisk eggs, egg whites. milk, half and half, Gouda, pepper, salt, nutmeg, and reserved flour in a bowl and add to the cooled mushroom mixture.
- Pour into the shell and bake 30 minutes or until the tart has set.
- Cool slightly before cutting.
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