Mushroom, Feta and Tomato Tart
1 recipe Flaky Pastry Dough (or 1 disk from a 14-ounce box of refrigerated pie dough)
1 cup cherry or grape tomatoes, assorted colors
2 tablespoons olive oil
1 garlic clove, finely chopped
10 ounces baby bella mushrooms, sliced
1 cup crumbled feta cheese
2 tablespoons snipped chives
Salt and freshly ground pepper
Heat oven to 350 degrees. Roll out the dough and fit it into a 9-inch wide, 11/4-inch deep tart pan. Prick bottom with a fork. Chill in refrigerator for 15 minutes. Cover the dough with a piece of parchment paper, and fill with pie weights or dried, uncooked beans. Bake 10 to 15 minutes until the shell is set. Remove the paper and weight and bake for another 10 minutes. Remove from oven and set aside, leaving the oven on.
Cut the tomatoes in half and place them in a roasting pan. Bake for 10 minutes, or until the tomatoes start to soften slightly. Set aside and leave the oven on.
Heat the olive oil in a skillet. Add the garlic and mushrooms and sauté over gentle heat for 10 minutes, stirring occasionally. Pat the mushrooms dry with paper towels, if necessary, and set aside.
Beat the eggs in a bowl, add the feta cheese, and mix well. Stir in the mushrooms and chives, then season with salt and pepper.
Pour the mixture into the baked pastry shell and arrange the roasted tomatoes on top. Bake for 25 to 30 minutes, or until golden. Makes 6 servings.
Source: Adapted from “Tart It Up! Sweet & Savory Tarts & Pies” by Eric Lanlard (Mitchell Beazley).
Per serving: 502 calories (58 percent from fat), 33 g fat (16.8 g saturated, 9.8 g monounsaturated), 222 mg cholesterol, 16 g protein, 36.7 g carbohydrates, 3.4 g fiber, 717 mg sodium.