• 1 recipe Pâté Brisée • 3 tablespoons unsalted butter
•1 medium onion, chopped
•4 ounces mixed white and wild mushrooms, chopped
•1 1/2 teaspoons chopped fresh thyme or 3/4 teaspoon dried
•One 3-ounce package cream cheese
•Salt and freshly ground pepper to taste
•1/2 cup half-and-half
•2 large eggs, beaten
Pâté Brisée is a classic French pastry that’s the basis for many tarts and quiche. Most recipes suggest you roll the chilled dough out on a floured surface, but some cooks like to roll it between two pieces of wax paper for ease of transferring the dough to the pan. The crusts for most tarts and quiche are baked blind (see Note).
1. Prepare the Pâté Brisée as directed. Reduce the oven temperature to 350° F.
2. In a large skillet over medium heat, melt the butter. Add the onions and cook for 4 to 5 minutes, or until soft but not browned. Add the mushrooms and cook for 8 to 10 minutes, or until browned.
3. Add the thyme, cream cheese, salt, and pepper and cook until the cheese is melted. Remove from the heat and let cool for 3 to 5 minutes. Stir in the half-and-half and eggs.
4. Pour into the prepared crust and bake for 30 to 35 minutes, or until the filling is puffed and nearly set. Remove from the oven and let cool on a wire rack for 15 minutes, before serving. Serves 6