Wild Mushroom Tart

[Guest guest]

WILD MUSHROOM TART (makes a great main dish!)

 

Makes 6 servings

 

For Pastry Dough:

1 1/2 cups all purpose flour

9 tablespoons chilled butter, cut into pieces

1/2 teaspoon salt

3 tablespoons (or more) ice water

 

For Mushroom Filling:

1 tablespoon unsalted butter

1 tablespoon vegetable oil

3/4 lb mixed fresh wild mushrooms such as Cremini, oyster, and

chanterelle, quartered lengthwise

2 tablespoons finely chopped shallot

1 teaspoon chopped fresh thyme

3/4 teaspoon salt

3/8 teaspoon black pepper

1/2 cup crème fraiche or sour cream

1/2 cup heavy cream

1 whole large egg

1 large egg yolk

 

Make shell:

Combine flour, and salt in processor. Using on/off turns, cut in

chilled unsalted butter until mixture resembles coarse meal. Add 3

tablespoons ice water and process until moist clumps form. If dough

is too dry, add more ice water by teaspoonfuls. Gather dough into

ball. Flatten into disk. Wrap dough tightly in plastic and

refrigerate 1 hour. (Crust can be prepared 3 days ahead. Keep

refrigerated. Let come to room temperature before using.) Roll out

dough on a lightly floured surface with a lightly floured rolling pin

into an 11-inch round and fit into 9-inch tart pan with a removable

bottom, roll over sides to have a double side, and then trim the

excess dough. Chill until firm, about 30 minutes. Put oven rack in

middle position and preheat oven to 375F. Lightly prick bottom of

shell all over with a fork, then line with foil and fill with pie

weights. Bake until side is set and edge is pale golden, 18 to 20

minutes. Carefully remove foil and weights and bake shell until

bottom is golden, 10 to 15 minutes more. Cool completely in pan on a

rack, about 15 minutes.

 

(Make Ahead: Tart shell can be baked 1 day ahead, cooled completely,

and kept in pan, wrapped well in plastic wrap, at room temperature.)

 

Make filling while shell bakes:

Heat butter and oil in a 12-inch heavy skillet over moderately high

heat until foam subsides, then sauté mushrooms, shallot, thyme, 1/2

teaspoon salt, and 1/4 teaspoon pepper, stirring frequently, until

mushrooms are tender and any liquid given off is evaporated, 8 to 10

minutes. Transfer to a bowl and cool to room temperature. Whisk

together crème fraiche or sour cream, heavy cream, whole egg, yolk,

and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium

bowl until combined.

 

Fill and bake tart:

Reduce oven temperature to 325F. Scatter mushrooms evenly in tart

shell and pour custard over them. Bake tart in pan on a baking sheet

until custard is just set and slightly puffed, 35 to 45 minutes. Cool

tart in pan on rack at least 20 minutes, then remove side of pan.

Serve tart warm or at room temperature.

 

(Make Ahead: Baked tart can be made 2 hours ahead and kept,

uncovered, at room temperature. Serve at room temperature.)