Mushroom Brie tart

Tonight I made a tart similar to the swiss chard tart accept used mushrooms, spinach and brie. We started with a roasted red pepper and tomato soup. Then we had the tart and I I also sautéed asparagus. Later we had salad, which consists of nothing but a romaine lettuce leaf and olive oil. 

Ingredients

• 1 tablespoon oil
• 2 shallots, minced
• 1 clove garlic, minced
• 4 ounces bacon, cut into lardons
• 1 1/2 pounds spinach 
• 3 eggs
• 1 cup crème fraîche or heavy cream and sour cream combined
• 1 pinch Salt and pepper
• 4 ounces cubed brie
• 1 deep tart shell, pre-baked in a 9-inch/22-cm spring-form pan

Directions

1. Heat the oven to 375°F/190°C. Heat the oil in a sauté pan and fry the shallots until soft and translucent. Add the garlic one minute. Remove to a plate. In the same pan, fry the bacon, and remove with the shallots. Add spinach to what is left of the bacon fat and add a little butter if needed (You may want to cover the pan for a few minutes to speed up the process.) 
2. Beat the eggs together with the crème fraîche. Season with salt and pepper. In a large bowl, toss the shallots, bacon, spinach, cheese, to combine evenly. Taste, and season. Fill the tart shell with the vegetable mixture, and pour over the cream mixture. Bake until the tart has set, about 30 minutes. Remove from the oven and cool. Serve at room temperature.

Ingredients

• 24 asparagus (this is for 2 people) 
• Olive oil
• Fleur de sel (coarse sea salt)
• Freshly ground pepper

Directions

1. Trim the tough ends from the asparagus and discard. Heat a few tablespoons of oil in a sauté pan. When very hot, add the asparagus in batches, not overlapping.
2. Sauté, turning occasionally with tongs, until slightly golden and tender, but still maintaining a bit of bite – approx. 5 minutes, depending on how thick the asparagus are. Season with salt and pepper. Arrange on a platter and serve.