Mushroom Tart

Mushroom Tart

Ingredients:
Partially baked and cooled 9-inch Flaky Tart Dough

1 pound assorted fresh mushrooms

3 tablespoons unsalted butter

1 cup packed, shallots, halved and thinly sliced

1/4 teaspoon salt

1/4 teaspoon black pepper

Juice of 1/2 lemon

2 tablespoons water

1/4 teaspoon nutmeg, freshly grated

1 tablespoon fresh thyme, coarsely chopped

1 cup creme fraiche or heavy cream

3 large egg yolks 

Directions:

Preheat oven to 350*F.  Have the shell ready for filling.

Prepare the mushrooms by removing the stems, if necessary.  If the mushrooms are fresh and tender, the stems can remain.  Halve or slice the mushrooms as needed depending on size.  

In a heavy saucepan, melt the butter over medium-high heat.  Add the shallots and saute for a few minutes until some of them start to color.  Increase the high heat to high, add the mushrooms, salt, and pepper, and saute until the mushrooms are soft and have exuded some of their liquid, 5 to 10 minutes.  When the mushrooms are ready, push them to the side of the pan, add the lemon juice and water, and scrape up any brown bits from the pan bottom with a wooden spoon.  Remove from the heat.

In a mixing bowl, whisk together the Cream Fraiche or heavy cream, and the egg yolks until smooth.  Add the mushroom mixture and stir to combine.  Turn the mixture into the tart shell.

Bake until the custard is barely firm to the touch in the center, about 20 minutes.   Let cool on a wire rack as it will continue to set up as it cools.  Serve warm or at room temperature sprinkled with the thyme.

Flaky Tart Dough

Ingredients:

1 teaspoon salt

2/3 cup very cold water

3 cups+2 tablespoons all-purpose flour

1 1/4 cup + 1 tablespoon unsalted butter, very cold

Directions:

In a small bowl, add the salt and water and whisk until it is dissolved.  Cut the butter into tablespoon-sized pieces. 

In the bowl of a food processor, add the flour and butter.  Pulse the butter until it resembles coarse corn-meal.  Slowly add the water until the pastry dough comes together.

Most important.  Do not overmix or over handle.  Place processor bowl in the refrigerator to chill.

When chilled, pour out on work surface and divide the dough into two pieces, form into a flat square and wrap in plastic wrap and chill until ready to use.