Wild Mushroom & Aged Gouda Tart

Written by 
The Canyon Ranch Kitchen

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 
  1. Preheat oven to 350F. 
  2. 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.
  3. 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.
  4. 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. 
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.