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Plan Z Phase: This is a Z3.5(ZReboot3.5) recipe.

This makes a lovely lunch or dinner with a salad on the side. Tastes very French or Italian.* And vegetarians who eat dairy will love it. This can also be served as a side dish with grilled meat. It really does stand well on its own though.

Servings: Serves 6 – 8

Ingredients:

• 1 refrigerated pie crust, softened on the counter at room temp for at least 15 – 30 minutes
• 1 Tbl of butter
• 1/2 cup of chopped shallots
• 3 tsp of minced garlic
• 8 oz of sliced mushrooms
• 1 cup of corn kernels (I didn’t have cooked corn so I used canned corn. Be sure to drain it.)
• 1 tsp of Italian seasoning
• 1/2 cup of sour cream
• Grated sea salt and pepper to taste
• 3/4 cup of gruyere cheese, grated on the larger setting on a tower grater

Instructions:

Preheat the oven to 450 degrees. Unroll the pie crust and position it in a tart pan or a pie pan. Make sure some of it runs up the sides. Prick it in about a half dozen places with a fork. Bake the crust for 10 minutes. Remove it from the oven and let it cool. Turn the oven down to 350 degrees.

In a large saute pan add the butter and turn it on to melt. Add the corn, shallots, and garlic. Stir on medium heat until everything softens. Add the mushrooms and the seasoning. Saute for four to five minutes more. Remove from heat, stir the sour cream into the veggie mixture, and let it sit so the mixture will dry out some. This will take another five minutes. Check for flavor and add more seasoning if you think it needs it.

Pour the filling into the crust and spread it edge to edge. Sprinkle the cheese on top. Bake the tart for approx. 40 minutes until the top is lightly browned. Take it out of the oven. Let it sit on a cool surface for 10 – 15 minutes before cutting. This will allow it to firm up some more and cool a bit so you don’t burn your mouth.

Tarts like this can be served hot or even closer to room temperature you want to serve them as part of a buffet. In this case, you can cut it into several wedges.

*You can vary the veggies if you are creative. Options like bell pepper bits, zucchini, and summer squash come to mind.

Enjoy!

Cheers,