Mushroom And Pesto Tart
2 tablespoons unsalted butter
1 small package sliced cremini, oyster, or shiitake mushrooms (or a mix)
1 teaspoon kosher salt, divided
Leaves from 1 sprig rosemary, chopped
4 large eggs
1 (10.5-ounce) can cream of mushroom soup
½ cup grated Parmesan cheese
1 teaspoon garlic powder
1 (9-inch) ready-to-bake frozen pie crust
1/3 cup jarred pesto
Ground black pepper
Preheat the oven to 375 degrees F with a sheet pan inside.
Melt the butter in a large skillet over medium-high heat. Add the mushrooms*, season with 1/2 teaspoon of salt, and stir well. Increase the heat to high. Spread the mushrooms out in the pan and cook them undisturbed, stirring just once or twice, for 10 minutes. Add the rosemary to the mushrooms during the last minute of cooking.
Meanwhile, in a medium bowl, whisk together the eggs, cream of mushroom soup, Parmesan cheese, garlic powder, and several generous grinds of black pepper. Season with the remaining 1/2 teaspoon of salt.
Remove the browned mushrooms and rosemary from the stove and stir them into the egg mixture.
Using potholders, remove the sheet pan from the oven; put the pie crust on it. Pour the filling into the crust, then dollop tablespoons of pesto across the top of the mushroom and egg mixture.
Place the sheet pan with the tart into the oven and bake until slightly puffed and set in the center, about 35 minutes.
Let the tart rest for at least 10 minutes before slicing and serving.