Wild Mushroom Tart

So I’ve finally moved on from all things tomato and am ready to try some new recipes focusing on fall flavors. I know that you can get mushrooms all year long, but I didn’t even think about making this tart until the weather turned a little cooler. When I went to the cupboard to find my stash of dried porcini I was surprised to find that there were none. Rather than running out to the store I decided to just go forward with what I had in the fridge-crimini mushrooms.

The crust comes together quickly in the food processor. I made it a day ahead which made the actual assembly of the tart pretty easy. You do need to “blind bake” the crust and while it’s in the oven you can work on the filling. Saute mushrooms, grate cheese, chop some herbs and whisk cream and eggs and you’re done.

I served this for lunch recently with a green salad, but this one was a birthday gift for a co-worker.  It would also be a nice first course for a dinner party.

Wild Mushroom Tart

Crust

1 1/4 cups all purpose flour

1/2 teaspoon salt

1/2 cup (1 stick) chilled unsalted butter, cut into pieces

2 tablespoons (about) ice water

Filling

1 cup water

1 ounce dried porcini mushrooms

1/4 cup (1/2 stick) unsalted butter

10 ounces crimini or button mushrooms, sliced

1/4 cup minced shallots

2 tablespoons Cognac or brandy

2 tablespoons chopped fresh herbs

2/3 cup grated Gruyère cheese

3/4 cup whipping cream

2 large egg yolks

1 large egg

For crust:

Blend flour and salt in processor. Cut in butter using on/off turns until mixture resembles coarse meal. Add enough water to blend dough. Gather dough into ball; flatten into disk. Wrap in plastic, chill 45 minutes.

Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim edges, leaving 1/2-inch overhang. Fold overhang in to form double-thick sides. Press tart edges to raise dough 1/8 inch above pan. Chill 30 minutes.

For filling:

Bring 1 cup water to boil in saucepan. Add porcini; remove from heat and let stand 30 minutes. Spoon porcini from liquid; reserve liquid. Coarsely chop porcini.

Melt butter in heavy large skillet over high heat. Add porcini and crimini mushrooms. Season with salt; sauté until deep golden, about 10 minutes. Add shallots; sauté 2 minutes. Add Cognac and reserved porcini liquid, leaving any sand behind in saucepan. Boil until almost all liquid is absorbed, about 3 minutes. Mix in 1 tablespoon herbs. Cool.

Preheat oven to 375°F. Line crust with foil. Fill with dried beans; bake until golden, about 15 minutes. Maintain oven temperature.

Sprinkle 1/3 cup cheese in crust. Cover with mushrooms. Whisk cream, yolks, egg and 1 tablespoon herbs in bowl. Pour custard over mushrooms. Top with remaining cheese. Bake until filling is set and top is golden, about 30 minutes. Cool on rack 15 minutes.

 

Panini Girl In Lucca May 2018  get in touch @ paninigirl4@gmail.com