Tuesday, January 12, 2010

Mushroom Tart

M and I love going out to breakfast on Sunday mornings and one of our favorite places is Scratch. Everything they make is wonderful, but their mushroom quiche is by far the best. It's just out of this world. The only problem with it is I bet there are about 1,000 calories in one slice. It's rich and creamy and buttery and well...that about says it. It's definitely worth it as a splurge, but neither of us would want to eat it all that frequently. Well, we would. But we won't.

For our seven month anniversary, we decided we wanted to cook breakfast together at home and then go for a hike. All the holiday extravagance and traveling had caught up with us and we were looking for something more simple and low key. While searching for recipes, M pulled out his new Canyon Ranch cookbook, Nourish. It's full of recipes that look and sound delicious but without making you feel too guilty. As we flipped through, we had a lot to choose from. Once we found this recipe, though, we knew it was the one.

The ingredient list looked right on track to give us a breakfast reminiscent of the delicious mushroom quiche we love. It was great! Of course, it wasn't as rich as the mushroom quiche, but it was so. darn. good. Served with a simple salad dressed with my lemon vinaigrette, it made a perfect anniversary breakfast.

Mushroom Tart
from Canyon Ranch Spa executive chef Scott Uehlein, Nourish
printer-friendly recipe

For the crust:
1 c. unbleached all-purpose flour
1/4 tsp. salt
4 TBSP (1/2 stick) unsalted butter, cold and cut into pieces
4-6 TBSP water

For the filling:
olive oil cooking spray
2 large shallots, minced (about 1 c.)
1 lb. mushrooms, cleaned and thickly sliced (I used button and cremini)
4 large eggs
2 egg whites
3/4 c. nonfat or 1% milk
1/2 c. half and half
1 c. aged gouda, shredded
1/2 tsp. salt
1/2 tsp. freshly-ground black pepper
1/4 tsp. freshly-grated nutmeg

1. Preheat oven to 350 degrees.

2. In a food processor, pulse flour, salt, and butter pieces until it resembles coarse sand. A few pea-sized pieces may remain. Stream in water, one TBSP at a time, until the dough mostly comes together. Pour dough out onto a floured surface and allow to rest five minutes.

3. Roll dough out until it is about 14 inches across. Fit into a ten-inch tart pan. Fill with pie weights or dry beans.

4. Bake for 12-15 minutes, or until crust just starts to brown. Remove weights or beans and allow to cool. Decrease oven temperature to 325 degrees.

5. Spray a large saute pan with cooking spray and place over medium heat. Saute shallots and mushrooms until shallots become transparent and mushrooms release their juices. Allow to cool slightly.

6. Meanwhile, whisk together eggs, egg whites, milk, half and half, gouda, salt, pepper, and nutmeg.

7. Once shallots and mushrooms have cooled a bit, pour into bottom of tart shell. Pour egg mixture over the top and shake slightly to distribute ingredients.

8. Place tart pan on a rimmed baking sheet to catch any spills and place in the oven. Bake for 30 minutes. The center should be set, but still jiggly.

9. Allow tart to cool for about five minutes. Cut into eight wedges and enjoy!

One year ago: lemon chicken soup with orzo


Bridget said...

You guys are so darn cute with all your month anniversaries. This looks great!

brannyboilsover said...

Ditto bridget!

katie said...

This looks amazing~ cannot wait to try it

Mo Diva said...

that looks phenom!

I love mushrooms and eggs!

Josie said...

I love hearing stories about you and M! Super adorable! And the tart looks delicious!