and Gruyere
Yield: 12 servings
Prep Time: 1 hour
Cook Time: 35 minutes
Wine Suggestion: Merlot
½ lb peppered bacon, cut into small dice
1 leek, cleaned, washed and cut lengthwise and then slice in half moons.
1 1/2 lb wild mushrooms (shiitakes or chanterelles or a combination of both) Remove steams and julienne.
½ cup grated Gruyere cheese
In sauté pan cook bacon until crisp. Saving the bacon fat, drain bacon and let sit on paper towel to remove excess fat. Add 2 Tbsp bacon grease back into pan and heat. Add leeks and let soften, add mushrooms and sauté until golden brown. Let filling ingredients cool. Add cooled ingredients to tart shell and sprinkle with cheese. Pour custard filling just below top of tart pan and bake in a preheat 325°F oven for about 35 minute or until golden brown and filling is set. Tart can be made 1 day ahead and reheated in a 300°F oven for about 30 minutes. Just cover loosely with foil for the first 20 minutes.
6 eggs
2 cups half and half
salt and pepper to taste
Combine all ingredients in blender. Refrigerate.
