A delightful savory tart featuring mushrooms and cheese, perfect for any occasion.
Preheat your oven to 425°F (220°C).
Ensure the oven is fully preheated to achieve an even bake.
Place the pie crust in a pie dish and bake for 10 minutes. Remove and let it cool.
Blind bake the crust with weights to prevent it from puffing up.
Reduce the oven temperature to 350°F (175°C).
Allow the oven to cool slightly before proceeding to avoid overcooking the filling.
Sauté the mushrooms in butter until tender. Remove with a slotted spoon and set aside.
Cook the mushrooms over medium heat to release their moisture and enhance their flavor.
In a mixing bowl, toss the grated cheese with flour. Add the eggs, milk, parsley, garlic salt, and pepper, and whisk until combined.
Whisk thoroughly to ensure the flour is evenly distributed and there are no lumps.
Stir the sautéed mushrooms into the filling mixture.
Fold gently to avoid breaking the mushrooms.
Pour the filling into the prepared crust.
Spread the filling evenly for a uniform bake.
Bake the tart at 350°F (175°C) for 1 hour, or until the filling is set.
Check for doneness by inserting a knife into the center; it should come out clean.
Allow the tart to stand for 10 minutes before slicing and serving.
Letting the tart rest helps it firm up, making it easier to slice.
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