Berret's Mushroom Tart


Pastry Crust -
2 cups flour
1 cups cold vegetable shortening
cup ice water (plus or minus)
1 tablespoon sugar
2 teaspoons salt
Asparagus and Oyster Mushroom Filling -
1 cup sour cream
2 to 3 cups coarsely grated dry Monterey Jack cheese (about 6 ounces)
medium onion, grated (not chopped)
teaspoon nutmeg
1 teaspoon salt
1/8 teaspoon ground red pepper
6 eggs
1 cups half and half
1 cup coarsely chopped oyster mushrooms
pound asparagus, cut into -inch slices
cup pimientos


Pastry crust

Cut cold shortening into flour till mixture resembles a very coarse meal. Add sugar and salt to cold water and stir to dissolve then add to dry ingredients slowly and mix until all holds together. Divide dough into 2 pieces. Freeze or refrigerate one piece for other uses. Roll the other piece out on a floured board to inch thick. Roll dough up on rolling pin and transfer to a 10-inch tart pan, leaving -inch overhang. Set aside.


Mix sour cream and dry Monterey Jack cheese in a bowl with a spoon. Add grated onion, nutmeg, salt and ground red pepper. Mix in eggs and half and half. Add oyster mushrooms, asparagus and pimientos. Pour into prepared shell and bake at 325F for approximately 1 hour and 15 minutes, or until filling is set and puffed. Let sit for hour before cutting.

Course: Side
Cuisine: French
Uploaded by: Kevin Smith
Added on: 2006-11-15 11:00:40