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RECIPE
15 INGREDIENTS16 STEPS1HR

Mushroom, Broccolini, and Jack Cheese Custard Tart

4.3
3 Ratings

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"Earthy mushrooms and fresh-from the-garden Broccolini combined with aromatic rosemary, while a touch of maple syrup adds depth and just the right amount of sweetness to balance the flavors. It’s like springtime on a plate, perfect for brunch or a light supper." - Chef Casey Thompson
1HR
Total Time

Chef'd

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Ingredients

US / METRIC
Servings:
2
Serves 2
1 Tbsp
2 pckg
1
Pie Crust
1 3/4 cups
Broccolini
1 Tbsp
Balsamic Vinegar
2 cloves
2 Tbsp
Whipping Cream
4 oz
Cremini Mushrooms
3/4 cup
Jack and Cheddar Cheese
1/2 tsp
1 Tbsp

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Nutrition Per Serving

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CALORIES
1961
FAT
147.6 g
PROTEIN
47.0 g
CARBS
103.5 g

Cooking Instructions

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Step 1
Preheat into 350 degrees F (180 degrees C).
Step 2
To create the egg wash: Carefully crack 1 Egg (1) into a medium bowl and whisk.
Step 3
Brush crust with egg wash and prick the bottom of the Pie Crust (1) with a fork several times.
Step 4
Bake for 18 to 20 minutes or until deeply golden and fragrant. Remove from oven and set aside to cool.
Step 5
Into the same medium bowl carefully crack the remaining Egg (3). Whisk in the Sour Cream (2 package), Whipping Cream (2 tablespoon), and Salt (1/2 teaspoon), and Ground Black Pepper (1/2 teaspoon). Set the egg mixture aside.
Step 6
Roughly chop Broccolini (8 ounce) into 1/2 inch diced pieces; set aside.
Step 7
Remove the stems from the Cremini Mushroom (4 ounce) and discard. Slice the mushroom caps into 1/2 inch pieces; set aside. Roughly chop Garlic (2 clove); set aside.
Step 8
Heat a medium sauté pan over medium high heat and add Olive Oil (1 tablespoon).
Step 9
When oil is hot, add the mushrooms and cook for 5 minutes until caramelized and golden brown.
Step 10
Add the garlic and Fresh Rosemary (0.25 ounce) and stir to combine.
Step 11
Deglaze the pan with the Balsamic Vinegar (1 tablespoon) and Maple Syrup (1 tablespoon). Add the Unsalted Butter (2 tablespoon), stir and remove from heat. Season with salt and pepper.
Step 12
Drizzle Olive Oil into a second medium sauté pan over medium high heat. When hot, add the broccolini to the pan and sauté just until barely cooked; about 2 minutes.
Step 13
Season with salt and pepper. Remove from heat and set aside.
Step 14
Evenly distribute the Jack and Cheddar Cheese (3 ounce) over the pie crust. Top with the mushroom mixture and place in the oven.
Step 15
Bake for 22 to 25 minutes, until the egg is firm and doesn't ooze when you cut into the center.
Step 16
Slice the mushroom, broccolini and cheese tart into equal sized slices. Serve and enjoy!

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Nutrition Per Serving
Calories
1961
% Daily Value*
Fat
147.6 g
189%
Saturated Fat
92.4 g
462%
Trans Fat
0.2 g
--
Cholesterol
761.6 mg
254%
Carbohydrates
103.5 g
38%
Fiber
5.5 g
20%
Sugars
41.4 g
--
Protein
47.0 g
94%
Sodium
2300.0 mg
100%
Vitamin D
2.3 µg
12%
Calcium
1076.7 mg
83%
Iron
4.3 mg
24%
Potassium
848.3 mg
18%
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