<http://schema.org/recipeInstructions>
" In medium bowl, stir flour and 1/2 teaspoon salt. With pastry blender or 2 knives used scissor-fashion, cut in shortening until mixture resembles coarse crumbs. Sprinkle 3 to 4 tablespoons milk, 1 tablespoon at a time, into flour mixture, mixing lightly with a fork after each addition until pastry is just moist enough to hold together. Preheat oven to 400 degrees F. On lightly floured surface, with floured rolling pin, roll pastry to a 13-inch round. Ease pastry into 11- by 1-inch round tart pan with removable bottom. Trim pastry, leaving 1/2-inch overhang. Fold overhang in and press against side of tart pan to form a rim 1/8-inch above edge of pan. Line tart shell with foil and fill with pie weights, uncooked rice, or dried beans. Bake tart shell 20 minutes; remove foil with the pie weights. Return tart shell to oven; bake 10 minutes longer or until crust is golden. While tart shell is baking, in bowl, with wire whisk or fork, beat eggs, chopped parsley, black pepper, 1 1/2 cups milk, and 3/4 teaspoon salt until blended. Stir in half the shredded Gruy\u00E8re cheese. In nonstick 12-inch skillet over medium-high heat, in hot olive or vegetable oil, cook all 3 kinds mushrooms, stirring frequently, until golden and tender. Sprinkle remaining Gruy\u00E8re cheese over bottom of tart shell; top with mushrooms. Pour egg mixture over mushrooms. Bake tart 25 to 30 minutes until egg mixture is set and tart is nicely browned. Serve hot. Or, cool on wire rack and reheat to serve later. Garnish with parsley."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a3985/farm-stand-mushroom-cheese-tart-756/?click=rec_sr>