Here in the states when we hear the word "tart" (when speaking of food of course) we think something dessert-oriented. In Europe the word tart can be a savory meal as well. If you're looking for something filling, easy to fix, and full of flavor, try this particular tart.
To make, first either use a prepared pie crust or make one. I use the frozen Pillsbury pie crusts and find them quite flaky and tender.
In a saute' pan add one chopped onion, 8 ounces of chopped mushrooms, 2 T. butter, 1/8 t. of each of the following herbs--basil, oregano, rosemary, thyme, savory, pepper, and sage. Add to this crumbled up fried bacon slices (as much as you like). You can either fry the bacon or use the pre-packaged bacon crumbles. While these vegetables and herbs are cooking, beat 3 eggs in a separate bowl. Once everything is softened through the saute', pour the vegetable mix into the pastry shell that is lining a pie pan. Pour the beaten eggs in on top and let it mix a bit. Then add enough finely grated Dubliner (or the cheese of your choice) to the mix. You can find Dubliner at local grocery stores and its tangy flavor lends very nicely to the savory mix of vegetables.
I baked this for about 30 minutes in a 375 degree oven and then turned it back to 275 degrees for about 20 more minutes. This will allow the pastry shell to bake through and through while not drying out the cheese on top.
Enjoy!
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