"I love mushrooms, and the wild mushroom tart is a very vocal celebration of their earthy taste. They are not hidden amongst other ingredients; they are not simply an enhancement to a dish. No, no. They are the main event of this delicious tart.
The filling is a sauté of mushrooms in butter, shallots, a little garlic, cognac, and fresh herbs. A small amount of custard is poured atop the mushrooms inside an herbed olive oil crust.
The resulting tart is almost pure mushroom, with just enough custard to help the filling set nicely. Sprinkled with a little gruyere cheese and set atop a flaky crust, it simply melts in the mouth."
1 1/2 cup all-purpose flour
Dash of garlic powder (optional)
1/3 cup olive oil (preferably one with depth of flavor, like a Spanish olive oil)
1/3 cup ice-cold water
1 teaspoon red wine vinegar
1 1/2 teaspoons salt
2 teaspoons fresh herbs (rosemary or thyme), minced
1 package dried porcini mushrooms
6 Tablespoons unsalted butter
6 ounces crimini mushrooms, sliced
6 ounces assorted wild mushrooms, sliced
2 shallots, minced
1 large clove garlic, minced
3 Tablespoons Cognac or brandy
2 Tablespoons chopped fresh herbs (rosemary or thyme)
3/4 cup heavy cream
2 large egg yolks
1 large egg
2/3 cup grated Gruyere cheese
salt and pepper, to taste
To make the dough:
Combine the ingredients in a food processor, pulse the dry ingredients (flour, salt, and garlic powder).
Stream the olive oil in and continue to pulse.
Next, add the ice water and vinegar until well combined.
Finally, add the rosemary leaves.
Remove the dough from the food processor and shape into a ball.
Wrap in plastic wrap and shape into a 1/2 inch thick disk. (The plastic wrap will assist you in shaping a smooth disk -- use the tension of the plastic wrap to help smooth the dough).
Allow to rest in the fridge for at least one hour.
To make the filling:
Place the porcini mushrooms in a bowl and cover with hot water.
Allow to hydrate for 30 minutes
Remove porcini using slotted spoon, reserve liquid.
Slice, porcini mushrooms.
Heat a large sauté pan over medium-high heat.
Add the butter to the pan.
Add porcinis, criminis, and other mushrooms.
Season with salt.
Sauté until the mushrooms are golden brown.
Add the shallots and garlic to the pan. then sauté for 1-2 more minutes.
Add the cognac and reserved porcini liquid, then simmer until the majority of the liquid has cooked off or absorbed into the mushrooms.
Remove from heat and stir herbs into mixture.
Let the mixture come to room temperature.
Preheat the oven to 375ºF.
Whisk together cream, eggs, and a pinch of salt and pepper.
To assemble and bake the tart:
Remove the tart dough from the refrigerator and roll out into tart pan.
Line the dough with parchment and fill with pastry weights or beans.
Bake in the oven for 15-20 minutes, until crust is beginning to turn golden.
Remove from the oven.
Remove the parchment and pastry weights.
Prick the bottom of the crust with a fork.
Return the crust to the oven and allow to bake for 5 more minutes (this will allow the bottom of the crust to bake).
Remove from the oven and allow to cool for about 10 minutes.
Sprinkle half of the gruyere on the bottom of the crust.
Cover with the mushroom mixture.
Pour the custard mixture evenly over the mushrooms.
Sprinkle with the remaining cheese.
Bake in the oven for about 15 minutes, or until the custard is set.