Mushroom And Shallot Tart

1. 1

   Preheat oven to 400u00b0F. Line tart shell with parchment paper and fill with pie weights. Blind bake for 15 mins. Remove paper and weights. Cook for 10 mins, until golden brown. Let cool slightly.

2. 2

   Meanwhile, heat 1 tbsp oil in a frying pan. Saute shallots for 4 mins. Add sugar and cook for 3 mins, until softened. Set aside. Add remaining oil and saute mushrooms for 4-5 mins, until golden brown and softened. Return shallots to pan. Season. Transfer to tart shell.

3. 3

   Garnish with chives and creme fraiche. Serve with mixed greens.

* Per serving · 4 servings · Values may vary.

No additional tips available.