-CRUST-
1 1/4 c All purpose flour
1/2 ts Salt
1/2 c Chilled unsalted butter; cut
-into pieces (1
; stick)
2 tb Ice water; (about)
FILLING
1 c Water
1 oz Dried porcini mushrooms
1/4 c Unsalted butter; (1/2 stick)
10 oz Crimini or button mushrooms;
-sliced
1/4 c Minced shallots
2 tb Cognac or brandy
2 tb Chopped fresh herbs
2/3 c Grated Gruyere cheese
3/4 c Whipping cream
2 lg Egg yolks
1 lg Egg
For crust:
Blend flour and salt in processor. Cut in butter using on/off turns until
mixture resembles coarse meal. Add enough water to blend dough. Gather
dough into ball; flatten into disk. Wrap in plastic, chill 45 minutes.
Roll out dough on floured surface to 12-inch round. Transfer to
9-inch-diameter tart pan with removable bottom. Trim edges, leaving
1/2-inch overhang. Fold overhang in to form double-thick sides. Press tart
edges to raise dough 1/8 inch above pan. Chill 30 minutes.
For filling:
Bring 1 cup water to boil in saucepan. Add porcini; remove from heat and
let stand 30 minutes. Spoon porcini from liquid; reserve liquid. Coarsely
chop porcini.
Melt butter in heavy large skillet over high heat. Add porcini and crimini
mushrooms. Season with salt; saute until deep golden, about 10 minutes. Add
shallots; saute 2 minutes. Add Cognac and reserved porcini liquid, leaving
any sand behind in saucepan. Boil until almost all liquid is absorbed,
about 3 minutes. Mix in 1 tablespoon herbs. Cool.
Preheat oven to 375F. Line crust with foil. Fill with dried beans; bake
until golden, about 15 minutes. Maintain oven temperature.
Sprinkle 1/3 cup cheese in crust. Cover with mushrooms. Whisk cream, yolks,
egg and 1 tablespoon herbs in bowl. Pour custard over mushrooms. Top with
remaining cheese. Bake until filling is set and top is golden, about 30
minutes. Cool on rack 15 minutes.
Serves 6.
Yields
1 servings