Weekend in French Kitchen (Cafe Boulud) - Mushroom and Cheese Tart

This week's Weekend in a French Kitchen (Café Boulud) recipe is Cremini and Fontina Tart.  To translate that for the uninitiated, it's a mushroom and cheese tart.

I have never heard of cremini mushrooms until this week, which made it a pretty fair bet I wouldn't be able to buy them.  Apparently they are brown mushrooms, and might be something like Swiss browns.  However, my research showed that button mushrooms are an acceptable substitute, and much cheaper than Swiss browns, so I just used white button mushrooms.

Also, Fontina cheese was a little too fancy for my local supermarket, and I couldn't be bothered hiking to the market, so after another piece of research, I learned that Gouda would be an acceptable substitute.  Done - even the Woolies express near work had Gouda.

I wasn't sure whether I'd like this tart much or not, but was pleasantly surprised.  Despite the absence of meaty filling, it is still a very tasty tart, which I put down to the preparation of the ingredients, which seemed fussy at the time, but worth it in the end.

As this tart is awash with butter, cream and cheese, it is hardly diet food, but was tasty for a change.

To check out whether anyone else made this tart and what they thought about it, check out the LYL section of the WIAFK (CB) website tomorrow, Australian time.