Preheat oven to 450 degrees Fahrenheit 

Prick the bottom and the sides of the pie crust with a fork

Place the pie crust on a large cookie sheet (to catch any drippings)

Bake for 10 minutes. Remove from the oven and let it cool 

In a large rimmed pan, place the butter over medium heat 

When the butter melts add the shallots, garlic, and carrots. Stir until softened

Add the mushrooms and rosemary. Cook until softened. Add salt, pepper, and corn. Sautee for 4-5 minutes

Add the creme fraiche and let this mixture dry out for 3-4 minutes. Check for seasoning and add more if needed

Pour hot water over the dry mushrooms and let them stand for 5 minutes. When the mushrooms have softened, drain the water and squeeze them to remove the excess water 

Reduce the oven temperature to 350 degrees Fahrenheit

Pour the veggie mixture into the pie crust 

Top with the reconstituted dry mushrooms and the cheese

Bake for 40-45 minutes or until the tart is bubbly and top has browned 

Let it sit for 10-15 minutes before cutting 

Enjoy!