Triple mushroom tart^
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Unbaked refrigerated pie | |
| Crust | ||
| 1 | cup | Chopped fresh shiitake |
| Mushrooms | ||
| 1 | cup | Sliced fresh white or brown |
| Mushrooms | ||
| 1 | cup | Chopped fresh oyster |
| Mushrooms | ||
| ¼ | teaspoon | Dried marjoram |
| 2 | tablespoons | Butter |
| ¾ | cup | Shredded Gruyere cheese |
| ¾ | cup | Shredded Swiss cheese |
| ½ | cup | Chopped Canadian bacon |
| 2 | Eggs, slightly beaten | |
| ½ | cup | Milk |
| 1 | tablespoon | Snipped fresh chives |
| Canadian bacon, cut in thin | ||
| Wedges, optional | ||
Directions
Press pastry into a 9" tart pan with removable bottom. Flute; trim evenly with
top. Line with a double layer of foil; bake at 450F. 8 minutes. Remove foil, continue baking 4-5- minutes until set and dry. Turn oven to 375F. Cook mushrooms until tender in butter, 4-5 minutes, until liquid is evaporated. Remove from heat.
Blend Gruyere, Swiss cheeses, and Canadian bacon. Add mushrooms, milk, eggs and chives. Pour into tart crust. Bake about 20 minutes until set and golden.
Cool in pan on wire rack 10-1-5 minutes. Remove. Cut into wedges and garnish with Canadian bacon wedges.
Better Homes and Gardens Holiday Appetizers 1995 Shared by Carolyn Shaw 12-95
Submitted By CAROLYN SHAW On 12-30-95