Nutrition Information (per serving)
calories
235
protein
13 g
sodium
397 mg
carbohydrates
21 g
fat
12 g
fiber
1 g
cholesterol
137 mg
Servings
8
Ingredients
Pâte Brisée
1 cup all-purpose flour
¼ tsp sea salt
3 Tbsp cane sugar
¼ cup cold unsalted butter
6 Tbsp ice cold water
¾ cup minced shallots
1 lb thickly sliced mushrooms
4 lg eggs
4 Tbsp egg whites (2)
¾ cup nonfat milk
½ cup half and half
1 cup grated Gouda cheese
½ tsp sea salt
¼ tsp freshly ground black pepper
⅛ tsp ground nutmeg
1 Tbsp all-purpose flour
Instructions
- Preheat oven to 350F.
- Place flour in a medium bowl. Add salt and sugar and mix well. Add butter and cut into flour, using a pastry cutter until butter is the size of small peas. Add water, 1 tablespoon at a time, mixing gently after each addition. Dough will begin to form a ball when enough water has been added. Gather dough with dry hands and form into an even ball. Let rest for 5 minutes. Roll pâte brisée to a 12-inch circle. Place in a 10-inch tart pan and lightly press into pan. Bake using pie weights or 1 to 2 cups dried beans for 15 minutes.
- Spray sauté pan with canola oil, add shallots and sauté over medium heat. Add mushrooms and sauté until cooked through but not watery. Allow to cool.
- In a large bowl, whisk eggs well. Add egg whites, milk, half and half, Gouda, salt, pepper, nutmeg and flour. Mix well. Stir in mushroom mix. Pour into pre-baked shell and bake at 325F for 30 minutes, or until tart has set.
