1 lb. small cremini mushrooms, stems removed, caps thinly sliced
2 shallots (2 inches of green removed), thinly sliced
2 extra-large eggs
2 extra-large egg yolks
1-1/2 cups heavy cream
2 Tbs. finely minced fresh thyme
1 Tbs. finely minced chives
1/3 cup finely grated Parmigiano-Reggiano
1 tsp. kosher salt
1/4 tsp. freshly ground pepper (preferably white)
1 sheet of puff pastry
Reserve Pinot Noir
In a 10-inch skillet, melt half of the butter over medium heat. Raise the heat to medium high. Add the sliced mushrooms and sauté, stirring frequently, until they’re nicely browned around the edges and somewhat softened. Add the rest of the butter and the shallots and cook until the shallots are soft. Set aside to cool.
In a bowl, whisk the eggs, yolks, and heavy cream until smooth and well blended. Add the mushroom-shallot mixture, the minced herbs, and the Parmigiano. Season with the salt and pepper.
Heat the oven to 400°F with a sheet tray in oven. Roll out puff pastry until evenly thin and gently press into 10” tart shell, cutting edges evenly and tucking in extra along edge. Pour the mushroom mixture into the prepared shell, making sure that the filling is evenly distributed, and place on hot baking sheet in oven. Bake until the custard is set and the tip of a knife comes out clean and the top is golden brown, 40 to 45 minutes. Let cool for 15 to 20 minutes before serving.
Serves 8 – 10
~Chef Teresa Garcia