| • | On a lightly floured surface, roll dough into a 12-inch circle.
|
| • | Fit into a 10-by-1-1/2-inch round tart pan, pressing dough into corners.
|
| • | Transfer to freezer for 30 minutes.
|
| • | Preheat oven to 350 degree F.
|
| • | Line pastry with aluminum foil, pressing into the corners and edges.
|
| • | Fill at least two-thirds with aluminum pie weights.
|
| • | Bake first for 15 minutes, remove from oven and allow it to cool for a few minutes.
|
| • | Jerk the bottom of the pan with the tongs of a fork.
|
| • | Return to oven and bake an additional 10 minutes or until lightly golden.
|
| • | Transfer to a wire rack to cool while making filling.
|
| • | Heat oil in a large nonstick skillet over high heat.
|
| • | Add shallots and cook until it is tender and translucent but not brown, about 1 minute.
|
| • | Add mushrooms with salt and pepper.
|
| • | Cook and stir frequently, until mushrooms releases its liquid by evaporation till it turns to dark golden brown.
|
| • | Place tart pan on a baking sheet to catch any spread. Sprinkle half the cheese over the bottom of the crust. Add mushrooms over the cheese and then top with remaining cheese.
|
| • | In a medium bowl, whisk together milk, cream, and eggs. Season with nutmeg, salt, and pepper. And then pour it over cheese.
|
| • | Transfer this to oven, and bake for 30 to 35 minutes. Cool on a wire rack for about 10 minutes before slicing. |
