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