Mushroom Tart

This tart is great, but I feel like it could be improved a bit. First of all, as great as wild mushrooms are, it would probably be just as awesome with a mixture of button and brown mushrooms. Secondly, next time I think I will put 1 1/2 or even two pounds of mushrooms in to make a more substantial filling (you can't tell from the picture, but it's pretty thin). That said, this tart was pretty delicious and I definitely recommend trying it.

Mushroom and Blue Cheese Tart
For the pastry:
1/2 recipe of Dad's pie dough

For the filling:
2 tablespoons unsalted butter
3/4 cup sliced green onions
1 garlic clove, minced
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh thyme
1/2 lb. assorted fresh wild mushrooms, brushed clean and thinly sliced*
1/2 lb. fresh button mushrooms, brushed clean and thinly sliced*
5 ounces blue cheese

1. Make the pastry, following Dad's previous instructions.

2. Preheat an oven to 400°F.

3. In a large fry pan over medium heat, melt the butter. Add the green onions and saute, stirring occasionally, until soft, about 5 minutes. Add the garlic, rosemary and thyme and continue to cook, stirring, for 1 minute more. Increase the heat to high, add mushrooms, and saute until the mushrooms are tender and the liquid they released has completely evaporated, 8 to 10 minutes. Transfer to a plate and let cool.

4. Fit the dough into a tart pan. Crumble the blue cheese into a bowl, add the cooled mushrooms and stir well. Spread the mixture over the dough.

5. Bake until golden brown, 30 to 40 minutes.

* I would actually use 3/4 to 1 lb brown (cremini) mushrooms and 3/4 to 1 lb button mushrooms, to save on cost. You could throw some wild mushrooms in as well if you feel like it, but honestly I don't think it would make much of a difference

PS. Poached Egg Win! Practice makes perfect, I guess.