Triple mushroom tart^

10 servings

Ingredients

Quantity Ingredient
1 Unbaked refrigerated pie
Crust
1 cup Chopped fresh shiitake
Mushrooms
1 cup Sliced fresh white or brown
Mushrooms
1 cup Chopped fresh oyster
Mushrooms
¼ teaspoon Dried marjoram
2 tablespoons Butter
¾ cup Shredded Gruyere cheese
¾ cup Shredded Swiss cheese
½ cup Chopped Canadian bacon
2 Eggs, slightly beaten
½ cup Milk
1 tablespoon Snipped fresh chives
Canadian bacon, cut in thin
Wedges, optional

Directions

Press pastry into a 9" tart pan with removable bottom. Flute; trim evenly with

top. Line with a double layer of foil; bake at 450F. 8 minutes. Remove foil, continue baking 4-5- minutes until set and dry. Turn oven to 375F. Cook mushrooms until tender in butter, 4-5 minutes, until liquid is evaporated. Remove from heat.

Blend Gruyere, Swiss cheeses, and Canadian bacon. Add mushrooms, milk, eggs and chives. Pour into tart crust. Bake about 20 minutes until set and golden.

Cool in pan on wire rack 10-1-5 minutes. Remove. Cut into wedges and garnish with Canadian bacon wedges.

Better Homes and Gardens Holiday Appetizers 1995 Shared by Carolyn Shaw 12-95

Submitted By CAROLYN SHAW On 12-30-95

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