Modes

Ingredients

• 1 each pie crust, rolled out to fit a 9–10 inch tart pan

• 3 each large eggs

• 2 cups heavy cream

• 1 ½ teaspoons Kosher salt

• ½ teaspoon white pepper

• ¼ teaspoon ground nutmeg

• 1 tablespoon Italian parsley, chopped

• 2 cups gruyère or Swiss cheese, grated

• ½ cup caramelized onions

• ½ pound crimini mushrooms

• ½ pound chanterelle or morel mushrooms

Instructions

Crust

Line the tart pan with the pie crust, add a piece of parchment to the center, and place light weights such as dried beans or rice to keep the crust from puffing up during the pre-bake process.

Preheat Wolf Oven on Convection Mode to 325°F.

Bake the crust for 15–20 minutes, removing the weights at 15 minutes, until the crust is light golden brown.

Set aside to cool while preparing the filling.

Filling

Sauté the onions and both types of mushrooms until fragrant and beginning to caramelize. Set aside to cool.

Whisk the eggs together, then add the cream and whisk.

Then whisk in salt, nutmeg, white pepper, and parsley.

In a mixing bowl, combine the shredded cheese, parsley, onions, and mushrooms, and toss to mix well.

Assemble the Tart

Spread the mushroom mixture evenly in the bottom of the pie crust.

Pour the custard mixture over the filling.

Bake and serve

Bake for 30–35 minutes, until set and the top is dark golden brown.

Let stand at room temperature for 15–20 minutes before slicing.

Serve warm, garnished with a simple salad or fresh fruit if desired.