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Crostata Di Funghi-(mushroom tart)




Source of Recipe


Italy


Recipe Introduction


Preheat oven to 375 degrees F.-for 9 inch pie. Serves 4-6.


List of Ingredients




3 T butter
1 small onion, chopped
2 T finely chopped parsley
1 T fresh marjoram
1 pound fresh mushrooms
3 T dry Marsala wine
3 eggs
1 1/2 C heavy cream
salt
freshly ground black pepper

Recipe



Saute onion, parsley and marjoram for 1 minute in butter. Add mushrooms and cook 5 minutes. Add wine and raise heat to evaporate the wine. Season to taste with salt and pepper.
Beat the eggs and cream together in a bowl and stir in the mushroom mixture. Pour it into a partially baked short cut pastry. Bake in the center of the oven at 375 degrees F. for half an hour, or until lightly browned and puffed.

Pasta Frolla
1 1/4 C whole wheat pastry flour, or unbleached white flour
1/4 tsp salt
1/4 pound butter, in small cubes
3-4 T ice water
Combine dry ingredients in a bowl. Rub the butter into the flour, to a coarse crumb. Work quickly and sprinkle enough ice water to form a soft ball of dough. Chill half an hour.
Place dough on lightly floured surface and knead briefly. Roll out to desired size. roll it over the rolling pin and into the pie tin. Trim excess and flute edges.
To partially bake, prick all over the bottom with a fork. Bake filled with beans to keep center from puffing up, for 8-10 minutes.
Note:
Use aluminum foil if you are using rice instead of beans. Cool and remove foil and rice.
Continue cooking as directed in pie recipe.