Mushroom And Emmenthal Tart With Tossed Lettuce Greens
(Open tart with mushrooms with Emmenthal cheese and fresh herbs. Popular in Greece)
Makes: One tart
Time required: 1hour 15 min

1 tart shell of 12.5 cm diameter
1/2 egg
1/4 cup milk
1/4 tsp mixed herbs
50 g Emmenthal cheese, grated
1 tbsp white wine, optional
salt, pepper and paprika to taste
50 g mixed mushrooms, sliced (button, shitake, porcini, etc)
2 cloves garlic
1 tsp olive oil
1 spring onion, chopped
1 tsp chopped sun-dried tomato
To serve:
Lettuce greens
Whisk together the eggs, milk, mixed herbs, cheese, wine and seasonings. Pour into the tart shell and bake at 170o C, for 25 minutes till firm.
Stir fry the mushroom with garlic in olive oil for about five minutes till done. Season to taste. Add the chopped spring onion and sun-dried tomato.
Place this stir fried mixture on top of the tart and bake for a further five minutes.
Serve warm with a good mix of lettuce greens (including iceberg, olorosso, endive, oak leaf and rocket if available).