This year, Mother’s Day falls at the end of an oh-so-hectic week, when I don’t have too much time to test out recipes and make something new and fabulous. So I’ve decided on this: my favorite savory tart, jam-packed with fresh, wild morel mushrooms. Oh, and there’s some pancetta and creme fraiche in there, too, for added deliciousness. It’s light enough to be served with a simple arugula salad for brunch, but satisfying enough to be a great main course as well. Using a good store-bought pie crust (one you roll into your own tin) is a great time saver, but if you’ve got the time, it’s extra nice when you make your own. Chocolate and Zucchini’s got a gorgeous olive oil tart dough that is just lovely with this recipe. Happy Mother’s Day! — Megan B. Click for the tart!

Wild Mushroom and Pancetta Tart
Serves 4-6

1 store bought pie crust (or homemade, if you prefer)
8 oz cremini mushrooms
8 oz morel mushrooms (or shiitake, or chanterelles, or other favorite wild mushroom)
2 oz pancetta, diced (or good bacon, sliced into strips)
2 shallots, diced
2 tbs black truffle oil (optional)
1/2 tbs fresh thyme, finely chopped
1/2 tbs fresh parsley, finely chopped
2 eggs
1/2 c heavy cream (half & half or milk are okay, too)
1/4 c creme fraiche (or sour cream or plain whole yogurt)
Salt & pepper to taste

Preheat oven to 450F. Place pie crust in 9-inch tart pan and trim excess crust. Prick with a fork to prevent crust from rising. Bake for 8 minutes or until crust is lightly browned.

Meanwhile, brown pancetta in large skillet over medium heat. Remove from pan when done and transfer to paper towels to drain, leaving the fat in the pan. Add shallot and mushrooms to the same pan; sauté until soft, adding truffle oil at the end of cooking. Season with some salt and pepper to taste.

Spread evenly inside crust and sprinkle bacon or pancetta over the top.

In a bowl, whisk together cream, creme fraiche, eggs, and herbs with some salt and pepper. Gently pour mixture evenly over mushroom filling, taking care not to overfill the tart (you may have some extra liquid).

Reduce oven to 375 and bake 25-30 minutes or until center is set completely. Let cool for a few minutes and serve (or serve at room temperature).