French-Italian Mushroom Tart

Plan Z Phase: This is a Z3.5 (ZReboot 3.5) recipe. You can use the recipe as an appetizer or a brunch entrée or even a lunch or light dinner served with a salad.

Servings: 6 entrée-sized pieces or up to 8 as a side dish.

Ingredients:

  • 1 pie crust. You can go totally low carb by making a pie crust with almond flour or coconut flour. (see our almond flour crust recipe) or you can splurge and use a pre-made crust from the store. Just remember this is processed food.
  • 16 oz. sliced mushrooms. You can use a combination of button and wild if you like
  • Italian salad dressing (approximately ¼ cup)
  • 2 Tbl butter
  • 2 oz. Sliced prosciutto shredded or sliced cross-wise into thin strips
  • 1 cup grated Gruyere cheese (I use the larger side of the grater)
  • 1 cup grated Parmesan cheese, divided
  • 1 tsp dried tarragon
  • 1 cup heavy cream
  • 2 eggs

Instructions:

Put your pie crust in a 10-inch removable-bottom tart pan, working the pie crust to the edges and up the sides. Partially bake the crust at 375 degrees for 9 minutes. It will be light beige. If the sides have tilted down at all, just nudge them back up before it cools.

Put the mushroom pieces in a bowl. Pour Italian dressing on them to quickly marinate them. Don’t drown the mushrooms; just wet them completely. Let them marinate while you go on to the next step.

Saute the prosciutto in 2 tablespoons of butter just until warm. Drain the mushrooms and pour them into the pan with the prosciutto. Cook on medium for 5 minutes. Add the tarragon. Let this mixture sit while it cools. If a lot of liquid has accumulated in the bottom, drain that off.

In a bowl, mix eggs and cream. Don’t whip; just mix them with a fork until well broken up and stirred. Add half of the Parmesan cheese and all of the Gruyere cheese. Stir. Then, let this mixture sit 5 minutes.

Put mushroom filling in tart and spread it. Pour on the eggs/cream mixture.

Bake at 375 degrees for 30 minutes until set and lightly browned. I put the tart on top of a cookie sheet while it bakes. That way if it runs at all it won’t end up on the bottom of your oven. When you pull the tart out of the oven, sprinkle on the rest of the Parmesan.

Serving Suggestions: Serve warm or at room temperature. Refrigerate leftovers. Good reheated too.

Enjoy!

Cheers,