French Tart Crust

1)  Preheat an oven to 410°F, in an ovenproof medium size bowl, combine the butter, oil, water, sugar and salt.

2)  Place bowl in oven and heat until butter begins to boil and starts to brown on outer edges. Remove bowl carefully from oven and add the flour and mix rapidly until dough pulls from the bowl.

3)  Spread dough into removable-bottom 9 inch pie tart mold with spatula. Once dough has cooled, using your fingers, press down dough on sides of mold and on bottom in uniform fashion making sure there are no voids of dough and mold.

4)  Prick dough on bottom of pan with fork and bake for 15 minutes or until golden in color.

5)  Remove from oven and cool. Crust should come out flaky and buttery.

Building and Cooking of Tart

1)  Meanwhile in medium sauté pan over medium heat, add the 2T olive oil, shallots, garlic and thyme. Once onions begin to soften and garlic becomes aromatic add bell pepper, mushrooms and marjoram. Continue to sauté and season with a bit of salt until vegetables are soft and evenly caramelized. Finish with 2T of butter. Season with salt and pepper to taste.

2)  In a stand up mixer, whisk together the Los Altos Queso Fresco, Los Altos Crema Mexicana Natural, heavy cream, egg, and egg yolks with a pinch of salt and pepper.

3)  Pour ½ egg mixture into pie crust, cover with sautéed vegetables and pour rest of egg mixture on top of vegetable mixture.

4)  Bake in an oven, preheated at 425°F, for 20 minutes or until filling is set and top is light brown in color.

5)  Cool for at least 20 minutes before serving.