Mushroom, Olive and Hazelnut Tart Recipe

Ingredients:

1 pre-baked tart shell
2 tablespoons olive oil
1 onion, sliced
2 garlic cloves, minced
1 cup sliced mushrooms
1/2 cup pitted and sliced black olives
1/2 cup chopped hazelnuts
4 eggs
1/2 cup heavy cream
1/2 cup grated parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper

Instructions:

Preheat the oven to 375°F (190°C).
In a large frying pan, heat the olive oil over medium heat. Add the onions and garlic and sauté for 2-3 minutes until softened.
Add the mushrooms to the pan and sauté until they are tender and browned, about 5-7 minutes.
Remove the pan from heat and stir in the olives and hazelnuts.
In a separate bowl, whisk together the eggs, heavy cream, parmesan cheese, salt and pepper.
Pour the egg mixture over the mushroom mixture and stir gently to combine.
Pour the mixture into the pre-baked tart shell.
Bake the tart for 30-35 minutes, or until the filling is set and the top is golden brown.
Allow the tart to cool for a few minutes before slicing and serving.

Verdict:

This mushroom, olive and hazelnut tart is a perfect combination of savory and nutty flavors. The creamy egg filling pairs wonderfully with the mushrooms and olives, while the hazelnuts add a delightful crunch. This tart can be served as a main dish or as a side dish to a larger meal. It also makes a great option for a vegetarian or gluten-free meal.