I’m Natalie and I’m a professional chef and recipe developer. I love nothing more than to create seasonal, well-tested, elevated everyday recipes.
Remove the stems and slice the mushrooms into 1/4 inch slices. Set aside.
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Remove the kernels from the corn cobs by laying the corn flat and cutting from top to bottom. Rotate the corn 3 more times to remove all kernels.
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Finely dice the shallots and finely chop the chives. Reserve a few chives to garnish when the tart comes out of the oven.
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Heat the olive oil in a large saute pan over medium-high heat. Add the mushrooms and cook until well caramelized.
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When the mushrooms are well caramelized and have released their liquid, add the shallots and cook until tender.
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When the shallots are tender, add the sweet corn and cook for 1 minute. Remove from pan and cool before proceeding.
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Combine the eggs, milk, heavy cream, Dijon, sour cream, chives, salt and pepper and whisk until well combined.
Lay 2 sheets of phyllo on a flat surface. Butter the top layer and add a few tablespoons of cooled filling. Press the ends together like an accordion and transfer to the pan.
Repeat this process until the pan is full and all of the ingredients are used up. It should use 8 oz. of phyllo dough for a standard 9x13 pan.
Pour the custard over the top and sprinkle with parmesan cheese. Bake at 350 for 40-50 minutes or until the filling is set.
Let the tart rest for 10 minutes, sprinkle with reserved chives, and ENJOY!