Garlic Mushroom Breakfast Tart (Print Version)
# Ingredients:
→ Crust
01 -
1 sheet thawed puff pastry
→ Filling
02 -
2 tablespoons unsalted butter
03 -
1 pound white button mushrooms, cleaned and sliced
04 -
Kosher salt, to taste
05 -
Freshly ground black pepper, to taste
06 -
1 cup chopped fresh Swiss chard
07 -
3 cloves garlic, minced
08 -
1 teaspoon chopped fresh thyme
09 -
5 large eggs
10 -
3/4 cup whole milk
11 -
3/4 cup shredded mozzarella cheese
# Instructions:
01 -
Preheat oven to 350°F. Unfold puff pastry on a lightly floured surface. Roll dough to 14 inches round. Transfer dough to a 9-inch pie dish, and fold any excess dough under to form a crust. Crimp edges of dough and using a fork, poke holes in bottom. Place onto a rimmed baking sheet and set aside.
02 -
Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add mushrooms, salt, and pepper and cook, stirring occasionally, until tender, about 5 to 7 minutes. Stir in chard, garlic, and thyme, and cook until chard is wilted and garlic is fragrant, about 1 minute. Remove from heat and set aside.
03 -
Whisk eggs and milk together in a large bowl. Add mushroom mixture and mozzarella cheese. Whisk to combine.
04 -
Pour egg mixture evenly into prepared pie crust. Bake until the center is set and crust is golden-brown, about 45 to 50 minutes. Cool for 15 minutes.
05 -
Garnish with additional thyme and serve warm.
# Notes:
01 -
Easily substitute kale or spinach for Swiss chard.