Categories: Vegan Mushroom Tart

Ingredients

• Olive oil cooking spray
• 1 (9-inch) frozen piecrust, thawed for about 10 to 15 minutes
• 1 1/2 cups grated Parmesan cheese, divided
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 cup thinly sliced shallots
• 3/4 pound mixed wild mushrooms (such as chanterelles, hedgehogs and creminis), roughly chopped
• Salt and pepper to taste
• 1/4 cup dry sherry or white wine
• 1/2 cup vegetable or low-sodium chicken broth
• 1/2 cup crème fraîche

Directions

1. Preheat oven to 450°F. Spray a 9-inch tart pan with cooking spray. Remove pie crust from aluminum tin and press into bottom and sides of tart pan. Prick the bottom of the crust all over with a fork then line crust with parchment paper and fill with pie weights or dried beans. Transfer pan to a rimmed baking sheet and bake for 10 minutes. Gently remove paper and beans, then sprinkle 1/2 cup of the cheese evenly over the bottom of the crust and set aside. Reduce oven temperature to 350°F.

2. Heat butter and oil in a large skillet over medium heat. Add shallots and cook until golden, about 5 minutes. Stir in mushrooms, salt and pepper and cook until soft, 6 to 8 minutes. Add sherry and broth and simmer, stirring often, until liquid has almost evaporated, 6 to 8 minutes more. Stir in crème fraîche and simmer again until liquid has almost evaporated, about 10 minutes.

3. Transfer contents of skillet to tart pan and spread out evenly. Sprinkle remaining 1 cup cheese over mushroom mixture, arrange pan on a baking sheet and bake until crust is golden and tart is bubbly, 35 to 45 minutes. Set aside to let rest for 10 minutes then cut into slices and serve.

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