Contributed by Chef Sharon Van Meter, W.M.C.S, Milestone Culinary Arts Center
Yield: 6–8 Servings
4 oz. bacon, cut into small pieces
1 lb. fresh morel mushrooms
2 tablespoons butter
6 oz. Gruyère cheese, shredded
1/4 cup Parmesan cheese, freshly grated
2 cups heavy cream
2 whole eggs and 3 yolks
1/4 teaspoon freshly grated nutmeg
2 tablespoons dry bread crumbs
salt and freshly ground pepper to taste
1 prepared 10–11 inch tart shell
Soak mushrooms in warm salted water for 20 minutes. Drain and set aside on paper towel.
Roll pastry to a 1⁄8 inch thickness and line a 10-11 inch tart pan. Prick the bottom with a fork. Line pastry with parchment paper, fill with pie weights. Bake in preheated 425 degree oven for about 15 minutes. Remove weights and paper and bake an additional 4 minutes. Take out of oven and reduce temperature to 300 degrees.
Sauté bacon until crisp. Drain and set aside. Slice morels and sauté in butter. Add bacon and Gruyère cheese.
Scald cream and cool. Mix the eggs and yolks together and add the cream. Season with salt, pepper and nutmeg.
Sprinkle the bread crumbs on the baked tart shell. Spread the mushroom mixture on top of them. Spoon in the egg and cream mixture.
Bake until tart is barely firm to the touch. Turn off oven and leave until the tart is well set. Remove from the oven, sprinkle with grated Parmesan cheese and serve hot.
