The porcini mushrooms in this tart along with the roasted garlic gives a deep earthy flavor that accents the crisp fruit in the wine. You can use store bought puff pastry or another non-sweet pastry of your choice. This recipe is for a standard 10-inch tart pan. Serve with a tossed green salad for a light entrée.
2 tablespoons butter
8 Shiitake mushrooms, sliced
2 cups button mushrooms, chopped
¼ cup dried porcini mushrooms, reconstituted
in hot water and chopped
¼ cup green onions sliced
1 tablespoon roasted garlic (recipe below)
½ cup Swiss cheese, shredded
3 whole large eggs
1 cup milk
Pinch salt and fresh ground black pepper
10-inch pre-baked tart shell
Preheat oven to 350 degrees. In a heavy bottomed saucepot, cook the shiitakes with 1 tablespoon of butter over a low flame until softened, about 5 minutes. Remove the shiitake from the pan. Heat the remaining butter in the pan and cook the button mushrooms about 10 minutes or until the liquid has evaporated. Add the chopped porcini mushrooms, the green onions and roasted garlic. Cook a few more minutes until the onions are soft. Spread the cheese over the bottom of the tart shell. Sprinkle the mushroom and green onion mix over the cheese. Spread the cooked shiitake over the top. In a mixing bowl, whisk the egg and milk together. Season with salt and pepper. Pour the egg mixture over the tart filling. Bake for 20-25 minutes or until golden brown and the tart filling has puffed up some.
20 cloves of garlic
1 tablespoon olive oil
“Roast” the garlic by covering them with water in a small non-stick sauté pan. Add a tablespoon of olive oil. Bring the water to a simmer and cook until the water evaporates. Wait until the garlic starts to brown, stirring until they are browned all over, and then add a few drops of water to loosen the clove from the pan.