Mushroom Tart (Quiche) with Blue Cheese and Garlic Confit

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cream cheese

Nutritional yeast adds a cheesy flavor with fewer calories

Add garlic cloves to a saucepan and cover with extra virgin olive oil.

Add a couple sprigs of thyme and rosemary to the saucepan.

Add a teaspoon of salt to the oil.

Put the saucepan over the lowest heat setting for 45 minutes, ensuring only the slowest stream of bubbles is visible.

Store the garlic confit in an airtight jar or plastic container.

On a large working surface, add all purpose flour and cube unsalted butter.

Use a pastry cutter to cut the butter into the flour until the pieces are the size of peas.

Create a small well in the flour and add the egg yolk and ice-cold water mixed with kosher salt.

Mix the egg yolk into the water using your fingers, allowing the flour to incorporate.

Fold in the rest of the flour until the mixture becomes thick.

Use the pastry cutter and your hands to incorporate the flour into the dough until just combined.

Form the dough into a disc, cover with plastic wrap, and refrigerate for at least one hour.

After an hour, roll out the dough to around an eighth of an inch in thickness, ensuring at least two inches extend beyond the tart pan.

Transfer the dough into the tart pan, pressing firmly into the corners and sides, then cut off the excess dough with a rolling pin.

Prick the bottom of the dough with a fork and refrigerate for at least 30 minutes to prevent shrinking.

In a pan over medium heat, add 2 tablespoons of butter and any combination of mixed mushrooms, roughly chopped.

Stir the mushrooms to coat them with butter, then season with a pinch of salt and pepper, and add chopped sage, rosemary, and thyme.

Saute the mushrooms for about 5 to 7 minutes until fully cooked but still with some bite, shrunken slightly and darkened in color.

In a small mixing bowl, add ricotta cheese, about 7 to 10 cloves of garlic confit, and a spoonful of the garlic confit oil, mixing until smooth and seasoned with kosher salt.

Heat heavy cream over low to medium heat until it begins to simmer, then turn off the burner.

Slowly add beaten eggs to the hot cream, stirring until it thickens slightly, then mix in creme fraiche and kosher salt.

Spread the garlic confit mixture evenly on the base of the tart, then distribute the sauteed mushrooms evenly.

Scatter sliced crumbled blue cheese over the mushrooms.

Pour in the custard filling when the tart is on a baking sheet.

Bake at 350 degrees for 35 to 45 minutes or until the top is golden brown.

Rest the tart on a cooling rack for 25 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens