Ingredients

• 1 1/2 cups Unbleached White Fine Pastry Flour
• 1/2 tsp Kosher Salt
• 1/4 tsp Dry Mustard
• 1/4 tsp Paprika
• 1/2 cup Unsalted Butter cold and cut into 1/2-inch cubes
• 3 Tbsp ice cold water

• 1/4 Red Onion peeled and sliced 1/4-inch thick
• 1 1/2 cups Mushrooms roughly chopped
• 1/2 Apple cored and cut into 1/4-inch slices
• 2 tsp Olive Oil
• 1 tsp Aged Balsamic Vinegar
• 1/4 tsp Kosher Salt
• 1/4 tsp Freshly ground black pepper
• 2 Eggs
• 1/2 cup Half & Half
• 2/3 cup Chard thinly sliced
• 1/2 cup Shredded Gruyere Cheese
• 2 tsp Freshly ground black pepper
• 1 tsp chopped Thyme
• 1 tsp chopped Sage
• 1/2 tsp Garlic minced
• 1/4 tsp Kosher Salt

Instructions

1. Pre-heat the oven to 400°F.
2. Make the dough. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, salt, mustard and paprika. Turn the mixer to low to combine. Scatter the chilled butter over the flour mixture and turn on medium-low. Mix until the butter becomes the size of small peas.
3. Stream in the ice cold water and mix just until the dough comes together. Remove the dough from the mixer, shape into a disk that’s 1 inch thick, wrap with plastic wrap and place in the fridge for at least 30 minutes.
4. While the dough is chilling, roast the vegetables. Line a baking sheet with parchment paper. Spread the red onion, mushrooms and apple out on the lined baking sheet. Drizzle the olive oil and balsamic vinegar, followed by sprinkling the salt and pepper over the surface. Toss the mixture around to evenly coat the veggies, then bake for 20-25 minutes, or until soft. Remove from the oven and let cool.
5. Par bake the pie crust. On a lightly floured work surface, roll the chilled pastry dough to 1/4-inch thick and press it firmly into the 9-inch tart pan. Trim the edges using a paring knife. Prick the base of the pastry with a fork, line with parchment paper and fill with dried beans or pie weights. Par-bake the crust for 12-15 minutes, or until the crust is light brown around the edges. Remove the weights and parchment paper, and bake for another 10 minutes, or until golden brown. Remove the tart from the oven and let cool. Reduce the oven temperature to 350°F.
6. Make the filling. In a medium bowl, add the eggs and half & half. Whisk to combine. Add the remaining seven ingredients. Whisk to combine. Set aside.
7. Assemble the tart. Once the tart shell has cooled, scatter the roasted veggies along the base of the tart and pour the egg mixture over the veggies. Place the tart in the center of the oven and bake for 35-40 minutes or until souffléd and golden. Leave to rest for 15 minutes before serving.