When we first started our small catering business, this tart always received the best comments. It was one of our most popular sellers, and I always got the best & freshest ingredients for it.
Most people use those small, white button mushrooms that have very little flavor compared to the brown ones. Personally, I like to go for chopped portobellos sometimes.
Another reason I have a special liking for this recipe, is that I started learning about homemade pastry doughs in my quest to make the quiche perfect. Since then, I have never bought ready-made pastry dough (other than puff pastry and sometimes phyllo pastry which I am still trying to master…. but it isn’t so easy).