Swiss Mushroom Olive & Semi-Dried Tomato Tart Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and prepare a tart pan by greasing it with butter.
• STEP 2.In a large skillet, melt butter over medium heat. Add sliced mushrooms and cook until they release their moisture and become golden brown.
• STEP 3.In a separate bowl, whisk together eggs, cream, salt, and pepper. Stir in the Swiss cheese and cooked mushrooms.
• STEP 4.Pour the mixture into the prepared tart pan and arrange olives and semi-dried tomatoes on top.
• STEP 5.Bake in the preheated oven for 25-30 minutes, or until the tart is golden brown and set.
• STEP 6.Allow the tart to cool for a few minutes before serving. Serve warm or at room temperature.
• STEP 7.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• You can use any variety of mushrooms for this tart, such as button mushrooms, cremini mushrooms, or shiitake mushrooms.
• If you don't have a tart pan, you can use a pie dish or a rectangular baking dish instead.
• For added flavor, you can sprinkle some grated Parmesan cheese on top of the tart before baking.
• Serve the tart with a side salad for a complete meal.

Storage and Serving

• This tart is best served warm or at room temperature.
• To reheat the tart, place it in a preheated oven at 350°F (175°C) for about 10 minutes.
• You can also enjoy the tart cold straight from the refrigerator.
• Serve the tart as an appetizer for a dinner party or as a light lunch with a side salad.