Description
A savory Cheesy Mushroom Tart with Eggs featuring a flaky pastry, sautéed mushrooms, and perfectly set eggs, ideal for brunch or a light meal
Ingredients
- All Purpose Flour: 1 1/4 cups, provides structure for the pastry
- Unsalted Butter: 1/2 cup cold cubed, creates a flaky, golden crust
- Salt: 1/4 teaspoon, enhances flavor
- Ice Water: 3 to 4 tablespoons, binds the dough while keeping it tender
- Mushrooms: 1 cup sliced and sautéed, add earthy, savory flavor
- Gruyere Cheese: 1/2 cup shredded, melts with nutty richness
- Cheddar Cheese: 1/2 cup shredded, adds sharpness and depth
- Eggs: 3 large, provide richness and structure to the filling
- Heavy Cream: 1/4 cup, keeps the egg mixture silky
- Black Pepper: 1/4 teaspoon freshly cracked, enhances flavor
- Olive Oil: 1 teaspoon, for sautéing mushrooms
Instructions
- Preheat Your Equipment: Preheat oven to 400 degrees F and line a baking sheet with parchment
- Combine Ingredients: Mix flour and salt, cut in butter until crumbly, add ice water to form dough, chill 20 minutes
- Prepare Your Cooking Vessel: Roll dough into a circle and place on parchment-lined baking sheet
- Assemble the Dish: Sauté mushrooms, spread cheese mixture over pastry, top with mushrooms, create wells and crack eggs, season with black pepper, fold edges slightly
- Cook to Perfection: Bake 25 to 30 minutes until crust is golden and eggs are just set
- Finishing Touches: Let tart cool slightly before slicing
- Serve and Enjoy: Cut into wedges and serve warm
Notes
- Keep dough cold to maintain flakiness
- Sauté mushrooms to remove excess moisture
- Bake eggs until just set for creamy texture
- Use a mix of cheeses for depth
Nutrition
- Serving Size: 1 wedge
- Calories: 350
- Sugar: 2g
- Sodium: 220mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 110mg