Everyday Gourmet with Justine Schofield - Mushroom Tart Recipe

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

Roughly chop a combination of mushrooms: shiitake, oyster, and enoki.

Preheat a skillet until it is hot and slightly smoking.

Add olive oil to the pan and sear the mushrooms, coating them in oil and letting them flash fry.

In a bowl, whisk together eggs, a pinch of salt, and black pepper.

Add a good glug of thickened cream to the egg mixture and mix well.

Prepare a tart tin with par-cooked short crust pastry, lining the base with gruyere cheese.

Check on the mushrooms, ensuring they have cooked down and developed color.

Add enoki mushrooms and minced garlic to the skillet with the sautéed mushrooms, along with a small pinch of salt and chopped parsley, then toss quickly.

Spread the sautéed mushrooms evenly over the cheese in the tart tin.

Pour the cream and egg custard mixture over the mushrooms in the tart tin.

Bake in the oven at 175°C (about 350°F) for 30 to 40 minutes.

Allow the tart to cool for about 10 minutes before de-molding.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens