**Mushroom and Cheese Tart Recipe**

**Mushroom and Cheese Tart Recipe**

**Ingredients:**

**For the Crust:**
– 1 1/2 cups (190g) all-purpose flour
– 1/2 teaspoon salt
– 1/2 cup (115g) cold unsalted butter, cut into small pieces
– 4-5 tablespoons ice water

**For the Filling:**
– 2 tablespoons olive oil
– 1 tablespoon unsalted butter
– 1 large onion, thinly sliced
– 2 cloves garlic, minced
– 12 oz (340g) mushrooms (such as cremini, button, or a mix), sliced
– 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
– Salt and pepper to taste
– 1/2 cup (120ml) heavy cream
– 2 large eggs
– 1/2 cup (50g) grated Gruyère cheese (or Swiss cheese)
– 1/4 cup (25g) Parmesan cheese, grated
– Fresh thyme sprigs for garnish (optional)

**Instructions:**

1. **Prepare the Crust:**
– In a large bowl, whisk together the flour and salt. Add the cold butter pieces and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
– Gradually add the ice water, one tablespoon at a time, and mix until the dough just comes together. Be careful not to overwork the dough.
– Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. **Prepare the Filling:**
– Heat the olive oil and butter in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until they are caramelized, about 20 minutes.
– Add the garlic and cook for another 1-2 minutes until fragrant.
– Add the sliced mushrooms and thyme to the skillet. Cook until the mushrooms are soft and have released their moisture, about 10 minutes. Season with salt and pepper to taste.
– Remove the skillet from the heat and let the mixture cool slightly.

3. **Assemble the Tart:**
– Preheat your oven to 375°F (190°C).
– On a lightly floured surface, roll out the chilled dough to fit a 9-inch (23cm) tart pan. Press the dough into the pan and trim any excess dough from the edges.
– In a small bowl, whisk together the heavy cream and eggs. Stir in the grated Gruyère and Parmesan cheeses.
– Spread the mushroom and onion mixture evenly over the tart crust. Pour the cream and egg mixture over the top, making sure it is evenly distributed.

4. **Bake the Tart:**
– Place the tart in the preheated oven and bake for 30-35 minutes, or until the filling is set and the top is golden brown.

5. **Serve:**
– Allow the tart to cool slightly before slicing. Garnish with fresh thyme sprigs if desired.

This mushroom and cheese tart is savory and rich, perfect for serving with a side salad or as part of a larger spread. Enjoy your homemade tart!