Advertisement

Ingredients

Directions

  • Prepare tart crust. . Preheat oven to 425°F. On a lightly floured surface roll dough to a 16x8-inch rectangle about 1/8-inch thick. Press pastry into a 14x41/2-inch rectangular tart pan with a removable bottom; trim edges. Line with a double thickness of aluminum foil. Chill 15 minutes. Place on a large baking sheet.

    Ads will not print with your recipe
  • Bake for 8 minutes. Remove foil; bake 8 minutes more or until just golden brown. Cool on baking sheet on a wire rack. Reduce oven temperature to 350°F.

    Ads will not print with your recipe
  • Meanwhile, in a very large nonstick skillet, cook onions in 1 tablespoon hot olive oil over medium heat about 3 minutes or until a rich golden hue, stirring occasionally. Add 1 tablespoon water; sprinkle with salt. Cover; cook just until tender, about 2 minutes more. Remove from skillet; set aside. Discard any liquid.

    Ads will not print with your recipe
  • In the same skillet heat remaining olive oil over medium-high heat. Add mushrooms; cook for 6 minutes or until tender, stirring occasionally. Sprinkle lightly with salt and pepper. Remove from heat and cool; set aside.

    Ads will not print with your recipe
  • In a small bowl whisk together creme fraiche, egg yolks, and cooled melted butter. Set aside.

    Ads will not print with your recipe
  • In pastry-lined tart pan evenly arrange mushrooms and onions. Slowly pour creme fraiche mixture into tart pan. Bake on the baking sheet for 40 minutes or until filling is set and top is golden. Cool on wire rack. Remove sides from tart pan. Sprinkle with shaved Parmesan cheese and baby arugula, if desired. Serve warm or at room temperature.

    Ads will not print with your recipe

Nutrition Facts

350 calories, 26 g fat (13 g saturated fat, 2 g polyunsaturated fat, 8 g monounsaturated fat), 122 mg cholesterol, 328 mg sodium, 23 g carbohydrates, 3 g fiber, 2 g sugar, 4 g protein.

Reviews