Mushroom-Garlic Tart Recipe
Crust:
1 1/2 C. flour
1/4 t. salt
1/2 C. (1 stick) unsalted butter, chilled and cut into small chunks
3 to 4 T. ice water
Filling:
10 oz. white mushrooms, wiped clean with damp cloth
10 oz. shiitake mushrooms, wiped clean with damp cloth
1/4 C. olive oil, plus more if needed
1 T. minced garlic
1 T. finely chopped shallots
2 T. chopped flat-leaf parsley
1 1/2 t. fresh chopped rosemary or 1/2 t. dried crushed rosemary
Salt, freshly ground black pepper
3 eggs, lightly beaten
1 C. heavy cream
1/4 t. ground nutmeg
To prepare crust:
Place flour and salt in bowl of food processor. Add butter and pulse until
mixture resembles coarse meal. With machine running, slowly add water just until
moist clumps form. Remove dough and gather into a ball. Flatten into a disk.
Wrap in plastic wrap and refrigerate until firm enough to roll out, about 30
minutes. (Dough can be made 1 day ahead. Soften slightly at room temperature
before using.)
Roll dough out on lightly floured surface to form a 12-inch round. Transfer to
9-inch diameter tart pan with removable bottom. Trim dough overhang to 1 inch,
discarding extra dough. Fold overhang in and push it against edges to reinforce
sides of pastry shell. Pierce bottom of crust all over with fork. Freeze crust
for 30 minutes.
Arrange oven rack at center position. Preheat oven to 400� F.
Bake crust until light golden brown, piercing bottom with fork if crust bubbles,
about 20 minutes. Remove from oven and lower temperature to 375� F.
To prepare filling:
Slice white mushrooms through the stems into 1/4-inch-thick slices. With fingers
remove stems from shiitakes by twisting them until stems break and pop out.
Discard stems. Coarsely chop shiitakes into 1/2-inch pieces.
Heat oil in large heavy skillet over medium-high heat until hot. Add mushrooms
and cook, stirring occasionally and adding more oil if necessary, until browned,
about 5 minutes. Add garlic, shallots, 1 tablespoon of the parsley, rosemary,
1/2 t. salt and several grinds of pepper and continue to cook 2 minutes longer.
If mushrooms exude juices, continue to cook until all the liquid has evaporated.
Remove from heat.
In mixing bowl, whisk together eggs, cream, 1/2 t. salt and nutmeg. Spread
mushrooms in pre-baked tart shell and pour custard mixture over them. Slide tart
onto a baking sheet, return to oven and bake until set, 30 to 35 minutes. Remove
and cool 5 minutes. Sprinkle tart with remaining 1 T. parsley.
Serves 6 to 8.
Note: Tart can be baked ahead and cooled. Leave at cool room temperature. To
reheat, preheat oven to 375� F. and heat tart until hot, about 20 minutes.