New Year’s Mushroom Tart
What makes this aromatic tart special for New Year’s celebrations? Hiding a dime for good luck in the new year!
Frozen 9″ pie crust, thawed
1½ pounds fresh mushrooms (a variety mix is the best)
4 tablespoons butter
1 small onion, chopped
1 garlic clove, peeled and smashed
1 large egg
½ cup heavy cream
3 tablespoons dry sherry
1 teaspoon salt
½ cup grated fresh parmesan cheese
1 shiny dime, sterilized (optional)
Equipment: Natural gas cooktop and oven
Serves 6 for a meal or 12 as an appetizer
Preheat oven to 375 degrees.
Pierce the pie crust all over with a fork, place on a baking sheet, and bake until lightly browned, 12 to 14 minutes. Remove from the oven and cool.
Reduce oven temperature to 350 degrees.
Clean the mushrooms as needed and slice thin.
Melt the butter in a large skillet over medium heat and sauté the onion and garlic until the onion is translucent; remove and discard the garlic. Add the sliced mushrooms and cook, stirring often, until the juices have cooked out. Remove from the heat.
In a bowl beat together the egg, cream, sherry, and salt.
Spoon the cooked mushrooms into the pie crust and hide the dime among the mushrooms if using. Pour the cream mixture over the mushrooms and sprinkle parmesan cheese evenly over the top. Bake for 20 minutes or until a knife inserted in the center comes out clean.
Slice as desired and serve warm.