A delightful savory tart featuring a mushroom crust and a creamy cheese filling.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and the right texture for your tart.
Grease a 9-inch pie pan with butter and set aside.
Use a paper towel to evenly spread the butter and prevent sticking.
In a skillet, melt 2 tablespoons of butter over medium heat.
Ensure the butter doesn't brown to maintain its flavor.
Add the garlic powder and mix well.
Stir continuously to evenly distribute the garlic flavor.
Add the mushrooms and sauté until tender and most of the liquid is absorbed.
Cook until the mushrooms reduce in size and release their moisture.
Mix in the cracker crumbs and combine thoroughly.
Ensure the crumbs are evenly coated with the mushroom mixture.
Press the mixture into the prepared pie pan to form a crust.
Press firmly to create an even and compact crust.
In the same skillet, melt the remaining butter and sauté the green onions until soft.
Cook over medium heat to avoid burning the onions.
Spread the green onions over the mushroom crust.
Distribute evenly for consistent flavor in every bite.
Sprinkle the shredded Swiss cheese over the green onions.
Ensure an even layer for a uniform cheesy taste.
Blend the cottage cheese, eggs, and cayenne until smooth.
Use a blender for a creamy and lump-free mixture.
Pour the blended mixture over the Swiss cheese layer.
Pour slowly to avoid disturbing the layers.
Sprinkle paprika over the top for garnish.
Use smoked paprika for an extra depth of flavor.
Bake in the preheated oven for 30 minutes or until a knife inserted in the center comes out clean.
Check for doneness by gently shaking the pan; the center should be set.
Let the tart cool for 15 minutes before slicing and serving.
Cooling helps the tart set, making it easier to slice.
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