Savory Mushroom and Onion Tart

Ingredients

• Pie crust (1 (9-inch), store-bought or homemade)
• Olive oil (2 tablespoons)
• Onion (2 medium, thinly sliced)
• Mushrooms (8 ounces, sliced (any variety such as cremini or button))
• Garlic (2 cloves, minced)
• Fresh thyme (1 tablespoon, chopped (or 1 teaspoon dried thyme))
• Salt (1/2 teaspoon, plus more to taste)
• Black pepper (1/4 teaspoon, freshly cracked, plus more to taste)
• Eggs (3 large)
• Milk (1/2 cup)
• Gruyère cheese (1 cup, grated)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Roll out the pie crust and carefully press it into a 9-inch tart pan. Trim any excess crust, and use a fork to prick the base to prevent bubbling during baking.
3. In a large skillet, heat the olive oil over medium heat. Add the sliced onions and sauté, stirring occasionally, until they become caramelized and golden brown, about 10 minutes.
4. Stir in the sliced mushrooms, minced garlic, chopped thyme, salt, and pepper. Cook for an additional 5 minutes until the mushrooms are tender and any released liquid has evaporated.
5. In a separate mixing bowl, whisk together the eggs and milk until well combined. Season with a pinch of salt and pepper.
6. Spread the caramelized onion and mushroom mixture evenly over the prepared pie crust.
7. Pour the egg mixture over the filling, ensuring an even distribution across the tart.
8. Generously sprinkle the grated Gruyère cheese on top of the tart.
9. Bake in the preheated oven for 25-30 minutes, or until the tart is set and golden brown on top.
10. Allow the tart to cool for a few minutes before slicing. Serve warm with a simple green salad dressed in olive oil and lemon juice for a refreshing complement.