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WILD MUSHROOM TART Recipe

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This recipe for WILD MUSHROOM TART, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, April 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
DOUGH:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup butter (1 stick), cut into small pieces
2 to 3 tablespoons ice water

TART FILLING:
1 cup apple cider
3/4 cup dried porcini mushrooms
3 tablespoons olive oil
1/3 cup chopped shallot
8 ounces white mushrooms, sliced



4 oz. wild mushrooms, such as Cremini, shiitake,
or chanterelle, sliced
1/4 cup Calvados, applejack, or hard cider
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chopped flat-leaf parsley
4 large eggs
3/4 cup heavy cream
1 cup shredded smoked mozzarella or smoked Gouda
1/2 cup grated Parmesan cheese

Directions:
Directions:
DOUGH:
Combine flour, salt, and butter in food processor fitted with metal blade. Pulse until mixture is mealy—about 6 pulses. Add water, one tablespoon at a time with processor running, until dough comes together, no longer than 15 seconds. Gather dough into a rough ball and flatten into a 7-inch disk and wrap in plastic wrap. Refrigerate for 1 hour minimum or up to 24 hours.
Preheat oven to 375°F.
Form the dough: Roll out dough between 2 sheets of plastic wrap, creating a circle 2 inches larger than bottom of tart pan. Remove the top sheet of plastic wrap and turn over into a 9-inch tart pan with a removable bottom. Carefully remove the bottom sheet of plastic wrap. Tuck the dough into the pan and trim the edges evenly with the top of the pan. Freeze for 10 minutes. Line bottom of prepared pan with waxed paper and weight down with pie weights or dried beans. Bake 20 minutes and cool on a wire rack.

TART FILLING:
Reheat oven to 375°F. In a small saucepan or microwavable container, bring cider to a boil. Pour hot cider over dried porcini and let hydrate for 20 minutes. Set aside. Heat oil in a large skillet and sauté all fresh mushrooms and shallots about 10 minutes. Add porcini, along with their liquid, and Calvados. Cook on medium- low heat for about 15 minutes or until almost all liquid is absorbed. Stir in parsley, salt, and pepper. In a large bowl, combine eggs, heavy cream, and cheeses. Stir in mushroom mixture. Pour into the prepared crust. Bake until toothpick inserted in the center comes out clean and top has browned—30 to 35 minutes. Cool on a wire rack and serve at room temperature. May be prepared the day before and refrigerated. Reheat in a 350°F oven 20—25 minutes to bring to room temperature before serving.

Number Of Servings:
Number Of Servings:
6

 

 

 

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