Mushroom And Shallot Tart - cooking recipe

Ingredients

1 (9 inch) frozen tart shell, thawed
3 tbsp olive oil
8 oz shallots, peeled, halved or quartered
2 tbsp sugar
1 lb baby portobello mushrooms, roughly chopped
None None fresh chives and creme fraiche, to garnish
None None mixed greens, to serve

Preparation

Preheat oven to 400\u00b0F. Line tart shell with parchment paper and fill with pie weights. Blind bake for 15 mins. Remove paper and weights. Cook for 10 mins, until golden brown. Let cool slightly.
Meanwhile, heat 1 tbsp oil in a frying pan. Saute shallots for 4 mins. Add sugar and cook for 3 mins, until softened. Set aside. Add remaining oil and saute mushrooms for 4-5 mins, until golden brown and softened. Return shallots to pan. Season. Transfer to tart shell.
Garnish with chives and creme fraiche. Serve with mixed greens.