You know, I love the idea of this savory tart but I do not love the reality of this savory tart. I am a fan of all of the main components (shiitake mushrooms, corn, and the Cornmeal Pâte Brisée) but the ultimate tart itself was lacking a certain je ne sais quoi, I guess, and it just disappointed. The blandness and heaviness reminded me a cheap pot pie you buy in the freezer section, the kind that has no identifiable flavor other than “mushy.”
I had to drive to Cheyenne to find shiitake mushrooms. This is dedication, people.
I used my old-school version of the Slap-Chop to make quick work of my onions. (Yes, I mentioned that just so I could link to that Slap-Chop video. Stop eating boring tuna!)
All the veggies and corn are sauteed and seasoned with salt & pepper.
The prepared veggies, mushrooms, and custard go into a pre-baked Cornmeal Pâte Brisée tart crust.
There’s just way too much corn in this recipe. It’s just too much corn.
