Modes

Ingredients

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

• 3 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

Prepare the Crust

Line a 9–10 inch tart pan with the pie crust. Place a piece of parchment paper in the center and fill with light weights such as dried beans or rice to prevent the crust from puffing up during the pre-bake.

Preheat the Oven

Set the Wolf Oven to Convection Mode at 325°F.

Blind Bake the Crust

Bake the crust for 15–20 minutes, removing the weights after 15 minutes. Continue baking until the crust is a light golden brown. Set aside to cool while you prepare the filling.

Sauté the Vegetables

In a pan over medium heat, sauté the onions and both types of mushrooms until fragrant and beginning to caramelize. Set aside to cool.

Mix the Filling

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

Prepare the Custard

In a separate bowl, whisk the eggs, then add the heavy cream, Kosher salt, white pepper, nutmeg, and parsley. Whisk until fully combined.

Assemble the Tart

Spread the vegetable and cheese mixture evenly over the bottom of the cooled pie crust. Pour the custard mixture over the top.

Bake the Tart

Bake for 30–35 minutes, or until the custard is fully set and the top is a deep golden brown.

Cool and Serve

Allow the tart to rest at room temperature for 15–20 minutes before slicing. Serve with a light salad or fresh fruit, if desired.