Carmelized Onion-Chanterelle Tart

By á-42947

(per serving: 202 calories, 15g fat, 75mg chol, 6g protein, 11g carbs, 1g fiber, 370 mg sodium)

Ingredients

• 1 refrigerated piecrust
• 1 TBSP Dijon country style (course grain) mustard
• 2 TBSP butter, divided
• 2 medium onions, sliced lengthwise
• sprigs of fresh thyme
• 4 oz chanterelle mushrooms sliced lengthwise
• 2 eggs
• 1 cup half and half
• 1 cup gruyere cheese
• 1/4 tsp seal salt
• freshly ground black pepper

Details

Adapted from nancyvienneau.com

Preparation

Step 1

1. Preheat oven to 350 degrees.
2. Roll out pie crust to fit in a 12 inch tart pan. Place in pan and press into sides. Coat surface with mustard. Bake 10 minute, and then let cool.
3. To prepare filling, melt 1 TBSP butter in deep skillet over medium heat. Add onions and sauté 15 minutes. Add salt and pepper and thyme leaves. Scrape into a small bowl.
4. In the same skillet, melt remaining butter. Add mushrooms and cook 10 minutes. Remove from heat
5. Combine eggs and half and half and beat well until blended.
6. Sprinkle about half the cheese on bottom of tart shell. Spoon in onions. Pour in egg mixture and place mushrooms all over top, along with remaining cheese.
7. Bake 40 minute, or until tart is golden brown and filling is set. Serve warm or room temp.