Mushroom Tart

Mushroom Tart

Mushroom Tart

45 minutes

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Details
  • Serving Size:   6
  • Weight Watchers:   8 Points
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Ingredients
  • 2 large eggs
  • 8 ounces fresh mushrooms, sliced
  • 1 cup milk
  • 1 tablespoon olive oil
  • 1/2 teaspoon pepper
  • 1 refrigerated pie crust
  • 1/2 teaspoon salt
  • 1/2 cup shredded Swiss cheese
Instructions

Heat oven to 425F degrees. Prepare a 9-inch tart pan with removable bottom.Line tart pan with pie crust, folding excess dough over to form double- thick sides. Prick bottom and sides with a fork.

Place pan on cookie sheet and bake 7-9 minutes until set and very light golden around edges.Meanwhile, heat oil in a large nonstick skillet.

Add mushrooms and cook over medium heat, stirring occasionally, until tender (mushrooms will release their liquid), 4-5 minutes. Increase heat to medium-high and cook 1-2 minutes longer until liquid evaporates and mushrooms are light golden.Scatter mushrooms over bottom of baked crust.

Sprinkle with cheese.Beat eggs, milk, salt and pepper in a small bowl with a fork until blended.

Pour into crust.

Bake 15 minutes. Reduce oven temperature to 350F degrees and bake 10-15 minutes longer until filling is puffed and golden.

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