Directions

1. For the crust, combine the flour, cornmeal, salt, and butter in a food processor and pulse until it resembles coarse sand.
2. Add the egg and continue pulsing until the dough starts to clump together (like wet sand).
3. Transfer the dough to a floured surface and shape into a flat circle. Roll the dough out into a 12” circle.
4. Transfer to a 9” tart pan and press into the bottom and sides. Remove any excess dough from the top.
5. Place in the freezer for about 30 mins.
6. Preheat oven to 375°F. Lightly grease one side of a 12” square of foil. Press the foil, greased side down, against the bottom and sides of the crust.
7. Bake for 10 mins, carefully remove the foil and continue baking for 5-8 mins, until lightly golden brown around the edges. Cool on a wire rack.
8. Reduce oven temperature 350°F.
9. Heat the olive oil and butter in a large skillet over medium heat.
10. Sauté the shallots for 2-3 mins, until softened. Stir in the garlic and thyme and sauté for 30 seconds.
11. Increase heat to medium-high and add the mushrooms. Cook the mushrooms for 9-10 minutes, stirring occasionally, until they’re tender and the liquid has evaporated. Season with 1/2 tsp salt and pepper to taste.
12. Transfer to a plate and let cool.
13. Place the mascarpone cheese in a medium bowl. Slowly pour in the milk and whisk until smooth. Whisk in the eggs, shredded cheeses, and 1/2 tsp salt then stir in the cooled mushrooms.
14. Pour the mixture into the tart shell and bake for 35-40 mins, until a knife inserted in the center comes out clean.
15. Allow the tart to cool for at least 10 minutes before removing from the pan.
16. Serve warm or at room temp. enjoy!