French-Italian Mushroom Tart
- One pre-made refrigerated pie crust
- 16 oz. button mushrooms
- Italian salad dressing
- 2 Tbs. butter
- 2 oz. sliced proscuitto shredded or sliced cross-wise into thin strips
- 1 C. gruyere cheese shredded
- 1 C. grated parmesan cheese divided
- 1 tsp dried tarragon
- 1 C. heavy cream
- 2 eggs
Put your pie crust in a 10" removable-bottom tart pan working the pie crust to the edges and up the sides. Partially bake the crust at 375 degrees for 9 minutes. It will be light beige. If the sides have tilted down at all just nudge them back up before it cools.
Cut the cleaned mushrooms in half and put them in a bowl. Pour Italian dressing on them to quickly marinate them. Don't drown the mushrooms; just wet them completely. Let them marinate while you go onto the next step.
Sauté the proscuitto in 2 Tbs. of butter just until warm. Drain the mushrooms and pour them into the pan with the proscuitto. Cook on medium for 5 minutes. Add the tarragon. Let this mixture sit while it cools.
In a bowl mix eggs and cream. Don't whip; just mix them with a fork until well broken up and stirred. Add half of the parmesan cheese and the gruyere cheese. Let this mixture sit 5 minutes. Put mushroom filling in tart and spread it. Pour on eggs/cream mixture. Bake at 375 degrees for 30 minutes until set and lightly browned. When you pull the tart out of the oven sprinkle on the rest of the parmesan. Serve warm or at room temperature. Refrigerate leftovers. Good reheated too.