If you have made the mushroom ragoût, this tart is quickly assembled. You need about 2 cups of the ragoût for the filling.
Whole Wheat Yeasted Olive Oil Crust (1/2 recipe)
cups mushroom ragoût
cup low-fat or whole milk (3/4 cup if using a 10-inch crust)
ounces Gruyère, grated (1/2 cup)
ounce Parmesan, grated (1/4 cup)
- Line a 9- or 10-inch tart pan with the dough. Using a fork, pierce at regular intervals to allow for even baking. Refrigerate or freeze until ready to prebake and fill.
- Preheat the oven to 350 degrees. Beat together the eggs in a medium bowl. Set the tart pan on a baking sheet to allow for easy handling. Using a pastry brush, lightly brush the bottom of the crust and place in the oven for 10 minutes. Remove from the oven and set aside.
- Whisk the milk into the eggs. Add salt and pepper, and stir in the mushrooms and cheeses. Mix together well and turn into the crust, scraping every last bit out of the bowl with a rubber spatula.
- Place in the oven and bake 30 to 45 minutes, until set and lightly browned.
Advance preparation: The tart can be made a day ahead and reheated in a low oven, or served at room temperature. It can also be frozen. The mushroom ragoût will keep for 3 or 4 days in the refrigerator.