Puff pastry for tart shell
2 Tbls butter
250 g white mushrooms, sliced
Salt and pepper
4 eggs 🥚
3/4 cup heavy cream
1/2 cup milk
150 g ham, sliced into (matchsticks)
1 cup shredded gruyère cheese
Preheat oven to 180 degrees C. On a lightly floured surface, roll out flour. Fit into the tart tin with removable bottom.
Blind bake until golden brown around edges. Remove ‘rice ‘ and bake shell for about 18 minutes longer, or till golden brown on the bottom. Remove and leave to cool completely. Melt butter in a pan, sauté mushrooms. Add in ham. Stir.
In a bowl, mix eggs and cream together. Adjust seasoning.
Spoon mushroom mixture into tart case. Pour over the egg mixture.
Sprinkle with cheese.
Bake for 30-35 minutes or until set and golden brown.
Serve warm with Salad