Recipe for November: Mushroom Herb Tart

 Seasonal Produce: Cardoon, Frisee, Curly Endive, Baby Turnips, Parsnips, Rutabagas, Nevis Carrots, Celery, Late-harvest Granny Smith Apples, Fairchild Tangerines, Kumquats

Mushroom Herb Tart

Yield 12” tart

 

Ingredients in order of preparation:

 

3 leeks (white part only, sliced thin)

1 small onion, minced fine

1 red pepper, diced

salt and pepper to taste

 

1 1/2 T herbs de Provence

Mixed mushrooms of choice, sliced 1/4” thin

 

3 egg yolks

1 C heavy cream

½ nutmeg, grated

salt and pepper to taste

 

Butter pastry shell

 

Goat cheese, crumbled

 

Cooking procedure:

1. In a sauté pan heat olive oil, sauté leeks, onions, and peppers until cooked but with no color, about 20 minutes. Salt and pepper to taste.

2. Add herbs de Provence and mushrooms; continue cooking until all liquid has evaporated. Cool.

3. Combine egg yolks, heavy cream, nutmeg, salt and pepper to taste. Set aside.

4. Roll out pasty to 1/8” thickness. Line 12” quiche pan with pastry. Dock with tines of fork, line with foil and pie weights. Bake at 350 degrees for 15-20 minutes. Remove foil and bake 5-10 minutes until almost finished. Fill with mushroom mixture and custard. Bake until just set, approximately 15-20 minutes

5. Crumble goat cheese on top. Finish baking until cheese just begins to melt. Cool to lukewarm and serve with a small salad.

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