It is official Nummy Num Num has gone international! Liz Laws in Barcelona is a fan and shares her signature Mushroom Gruyere Tart. Since she has been making this for years, she does not know measurements; she only knows the ingredients. I was lucky enough to have her whip this up while vacationing with her in Southern France this past January. This picture is the finished product and it was insanely amazing. I took her ingredient list and very simple steps to create a recipe for everyone to try out. Serve along side some haricot verts, roasted pork tenderloin, and Rosé, and you have yourself a winning meal. -ts
1 – 1 ½ lbs mixed mushrooms
½ cup Gruyere Cheese (rough estimate, most likely more)
1 large onion chopped
¼ cup or more heavy cream (rough estimate, most likely more)
Salt and pepper
- Pre-heat tart crust with pie weights. In a pan, heat olive oil and sauté mushrooms and onions. Add salt and pepper to taste.
- Mix egg, cream and cheese in a bowl. Add sautéed onions, mushrooms, and cream mixture to bowl and transfer to tart crust; sprinkle a more cheese over it.