Mushroom Crusted Garden Tart
This delicious tart was served at the 2012 Women’s Retreat with Molly Sabourin.
5 tbs butter or olive oil
1/3 cup bread crumbs
2 TBS wheat germ
1/2 pound mushrooms, thinly sliced
1 cup cottage cheese
2 cups jarlsberg swiss cheese, grated (about 1/2 pound)
1/4 tsp thyme
1/4 tsp marjoram
3/4 cup green onions, thinly sliced
1 tsp salt (optional)
fresh pepper paprika (for top)
Grease a 9 inch tart or pie pan. Saute mushrooms in 3 TBS butter or oil on high. Cook till golden and limp, turn off heat, add wheat germ and bread crumbs, and mix together. Press evenly onto bottom and sides of tart pan. Add remaining 2 TBS butter or oil to pan and cook green onions till soft. Spread onions over crust evenly. Grate swiss cheese and spread over onions. In food processor, blend cottage cheese, herbs, salt and pepper (if desired), then eggs, till well blended. Pour mixture over cheese and onions. Sprinkle with paprika. Bake @ 350 for 25-30 minutes, or till inserted knife comes out clean. Let stand 10 minutes before cutting. ENJOY!
Submitted by Kendall M.