Wednesday, May 19, 2010

Wild Mushroom Tart

Wild Mushroom Tart
Tart from Epicurious.Com
Tart Shell from In the Sweet Kitchen

Printable Recipe

Can be made in two stages.
Crust can be made a day ahead….total time 4 hours

Filling: 20 minutes
Baking: 35-45 minutes
Cooling time: 20 minutes

Servings: 6 main course or 8 appetizers

Flaky Tart Crust
¾ lb/340g mixed fresh wild mushrooms such as cremini, oyster, shitake and/or chanterelle, quartered lengthwise
2 -3 tbsp finely chopped shallot
1-2 tsp chopped fresh thyme
¾ tsp salt
3/8 tsp black pepper
½ cup crème fraîche
½ cup heavy cream
1 whole large egg
1 large egg yolk

1. Preheat the oven to 375°F/190°C

2. Blind bake the shell (full directions here)

3. While the tart shell is baking, heat butter and oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté mushrooms, shallot, thyme, salt, and 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.

4. In a separate bowl, whisk together crème fraîche, heavy cream, whole egg, yolk, and pinch or so of salt and pepper until combined.

5. Fill and bake tart: Reduce oven temperature to 325°F/160°C.
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.

6. Cool tart in pan on rack at least 20 minutes, then remove side of pan. Serve tart warm or at room temperature

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