Savory Mushroom Tart

At the farmer's market I found a little ball of sunshine. I brought it home and have been savoring + rationing it. The last little chunk garnished my lunch.

Crust
1 1/4c Flour
1/2c Butter
3 tbsp chilled water
1/4 tsp salt
1 tsp dried Rosemary, chopped
1 tsp dried Thyme. chopped

Filling
3/4 lb Mixed wild mushrooms (Crimini, Portobello, Shitake, etc)
1/4 c Dry white wine
1 tbs Olive oil
2 tsp Chopped garlic
2 tsp Fresh Thyme
1/2 small Onion, sliced and Caramelized
1c Coconut milk or Cream
3 Eggs
goat cheese and shaved white truffle to garnish

Combine flour herbs and salt in a bowl. Scatter chilled butter pieces over the flour mixture and cut in. When coarse crumbs form, drizzle in water until dough becomes an evenly moist mass; not a ball. Wrap in plastic and chill.
Meanwhile, in a medium sauté pan, heat up olive oil over medium high heat. Add mushrooms + onions and season with salt and pepper. Saute mushrooms over medium heat until softened and then add garlic and thyme. When garlic is fragrant, about 30-45 seconds, add white wine and cook until most of the wine is evaporated. Check seasoning and set aside.

Roll out dough and line it in a tart pan. Scatter mushroom and onions. Beat eggs and coconut milk and pour on top, filling the pan, but not overflowing. 

Bake @325 for 40-45 minutes, until eggs/milk are firm.
Garnish with goat cheese and shaved white truffle.