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Preheat the oven to 450°F.
Spray a 9-inch tart pan with cooking spray.
Remove pie crust from aluminum tin and press into bottom and sides of tart pan.
Prick the bottom of the crust all over with a fork then line crust with parchment paper and fill with pie weights or dried beans.
Transfer pan to a rimmed baking sheet and bake for 10 minutes.
Gently remove paper and beans, then sprinkle 1/2 cup of the cheese evenly over the bottom of the crust and set aside.
Reduce the oven temperature to 350°F.
Heat butter and oil in a large skillet over medium heat.
Add shallots and cook until golden, about 5 minutes.
Stir in mushrooms, salt and pepper and cook until soft, 6 to 8 minutes.
Add sherry and broth and simmer, stirring often, until liquid has almost evaporated, 6 to 8 minutes more.
Stir in crème fraîche and simmer again until liquid has almost evaporated, about 10 minutes.
Transfer contents of skillet to tart pan and spread out evenly.
Sprinkle remaining 1 cup cheese over mushroom mixture, arrange pan on a baking sheet and bake until crust is golden and tart is bubbly, 35 to 45 minutes.
Set aside to let rest for 10 minutes then cut into slices and serve.