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Prepare the components of this savory tart the night before, then throw it together in the morning for an easy brunch.

Yield: Serves 8

Prep time: 30 - 35 minutes

Baking time: 40 - 50 minutes

Difficulty Level: Moderate

Cheddar Pastry:

• 3/4 cup all-purpose flour
• 1/4 tsp. salt
• 6 Tbsp. cold Horizon Organic® unsalted butter
• 1/2 cup Horizon Organic shredded cheddar cheese
• 2-3 Tbsp. cold Horizon Organic whole milk

Whisk together the flour and salt in a spacious bowl. Cut the butter into very small pieces and add it to the bowl. Use a pinching and tossing motion to combine the butter and flour with your hands until the mixture resembles coarse crumbs. Add shredded cheese and toss to combine. Add two Tbsp. of milk, using the same tossing motion to distribute the moisture. The finished dough should be a crumbly mixture that holds together when pressed. If the dough seems dry, add the remaining tablespoon of milk.

Use oil or nonstick cooking spray to thoroughly grease an 8" fluted tart pan with a removable bottom. Press the cheddar pastry crumbs onto the sides and bottom of the prepared pan in a smooth, even layer. (For best results, form the sides of the crust first, pinching very firmly to press the crumbs into the pan's fluted edge. Use your fingers to gently pat the crumbs that remain into an even layer, forming the bottom of the crust. Finish by using the base of a drinking glass or other flat implement, dusted with flour, to press the bottom of the crust firmly into place).

Chill the cheddar pastry in the refrigerator while you prepare the filling, or overnight.

Mushroom Cheddar Filling:

• 1 Tbsp. Horizon Organic unsalted butter
• 2 cups sliced mushrooms
• 3/4 cup Horizon Organic shredded cheddar cheese
• 1/4 cup chopped onion
• 1/3 cup diced ham, optional
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 large Horizon Organic egg
• 1/2 cup Horizon Organic whole milk

Preheat the oven to 400°F.

Sauté the mushrooms and onions in the butter over medium high heat until the mushrooms give up most of their liquid. (You can do this in advance and store the cooked mushrooms in the refrigerator overnight).

Arrange the shredded cheese evenly over the bottom of the chilled crust. Top with the sautéed mushrooms and onions, and the ham if desired. Sprinkle with salt and pepper. Whisk together the egg and the milk and pour the mixture over the arranged filling ingredients. Bake the tart in the preheated oven for 40 to 50 minutes, until it is puffed, golden, and set in the center. (Because of the cheese in the pastry crust, this tart is likely to drip some oil while baking. Place a foil-lined pan on a lower oven rack to catch the drips and ease clean-up).

Do not attempt to unmold the tart from its pan until it is cool enough to be handled comfortably. Serve slightly warm or at room temperature.

Calories 165; Protein 8g; Carbohydrates 7g; Fat 12g; Saturated Fat 7g; Cholesterol 61mg; Calcium 16% DV; Iron 7% DV; Sodium 342mg; Vitamin A 8% DV