Mushroom Tart

Lesson Eight Mushroom Tart

This is the first savory tart I have ever made.

The lesson focused on

another use of butter with pate sablee

which means sweetened pastry dough.

I chose the savory option using the

all butter dough.

I'm so used to Rose's cream cheese pie dough

that it was a little odd working with an entirely

different texture

but got it in the tart pan without mishap.

And out of the oven the same.

It was difficult to tell when it was done.

Quiche is fully baked at 160 F which sounded close

enough, even though this had only one egg in the ricotta mixture.

The flavor is amazing, 

both the crust and mushroom filling.

The last really good slice of 

quiche I had was $10 per slice

which would be $80 for the entire thing.

I doubt the ingredients in this cost ten dollars total.

It never ceases to astonish me

when something I've wanted to make

for years but felt too intimidated

not only isn't difficult when instructions

are easy to follow

but tastes as good as a favorite restaurant's.

You have to know that I was only allowed to 

bring store bought rolls to 

Thanksgiving dinners

while the family matriarchs

were alive and well at the helm.

They wouldn't believe this!