The Atlanta Journal-Constitution
MUSHROOM TART
Crisp tart pastry, recipe
follows
1/4 ounce dried porcini
mushrooms 2 tablespoons olive oil 1 tablespoon unsalted
butter
1/4 cup finely chopped
shallots
1/2 pound plain mushrooms, such as white button and cremini, cleaned, chopped
1/2 pound fancy mushrooms, such as oyster, shiitake and maitake, cleaned, chopped
1 clove garlic, finely
chopped 2 tablespoons fresh
thyme leaves
1/4 cup sherry Kosher salt and freshly
ground black pepper 3 egg yolks
1/2 cup heavy cream
1/4 cup freshly grated
Gruyere cheese Truffle salt, if you have it
On a lightly floured surface, roll out chilled tart pastry to about ⅛-inch thin, and fit into an 8-by10-inch rectangular (or 10inch round) tart pan with a removable bottom. Trim edges. Prick with a fork. Line with foil. Freeze, 1 hour. (If you don’t have time to freeze thoroughly, line the foil with pie weights.)
Douse dried mushrooms with hot water. Let soak, 30 minutes. Drain, rinse and chop.
Heat oil and butter in a wide skillet over medium. Add shallots and cook, 2 minutes. Add both types of fresh mushrooms. Cook, stirring, until mushrooms turn soft and fragrant and many have browned, about 10 minutes. Stir in garlic, thyme and rehydrated mushrooms; cook, 30 seconds. Turn up heat, pour in sherry and scrape up browned bits from the pan bottom. Season with salt and pepper. Let cool.
Whisk together yolks and cream in a large bowl. Stir in cheese and cooled mushrooms.
Set frozen tart shell on a rimmed baking sheet. Slide into a 400-degree oven and bake until shell begins to brown, about 20 minutes. Let cool. Peel off foil. Scrape in mushroom filling. Bake until filling has set, about 30 minutes. Sprinkle with truffle salt. Enjoy warm. Serves 8 Per serving (including pastry): 322 calories (percent of calories from fat, 71), 6 grams protein, 18 grams carbohydrates, 2 grams fiber, 25 grams fat (13 grams saturated), 138 milligrams cholesterol, 136 milligrams sodium.