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1/4 cup olive oil
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3 tablespoons unsalted butter
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1 small onion, thinly sliced (about 1/4 cup)
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1 clove garlic, minced
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1 pound assorted mushroom (white, cremini, chanterelle, shiitake and/or morels), sliced
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1/4 cup white wine
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salt & pepper
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1/2 teaspoon dried thyme leaves, crushed
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1/2 pound Yukon gold potato, peeled and thinly sliced (about 3 cups)
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1/2 of a 14-ounce package refrigerated pie crust (1 crust), baked according to package directions for a 10-inch tart
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3/4 cup heavy cream
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1/3 cup milk
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5 egg yolk
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1/2 cup shredded Gruyère cheese (about 2 ounces)
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