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Savory Tart: Mushroom Tart




Source of Recipe


culinarycafe.com


List of Ingredients




Pate Brisee *
1/4 cup loosely packed parsley sprigs, without stems
2 lg. shallots, peeled
1 med. yellow onion, peeled and cut in 1-in. chunks
2 Tbsp. butter
3/4 lb. mushrooms, cleaned, trimmed, and cut in quarters
Salt, freshly ground black pepper, and nutmeg to taste
2 Tbsp. flour
1-1/2 cups heavy cream
3 egg yolks
1 egg, beaten with a pinch of salt (for glaze)


Recipe



* Pate Brisee

Yields: 1 - 9 inch crust

Ingredients:

1 1/2 cups flour
3/4 teaspoon salt
9 tablespoons unsalted butter, cold
6 tablespoons ice water
Combine the flour and salt in the bowl of a food processor and process a few seconds to mix. Quarter the 3/4 stick of butter lengthwise and cut into 1/4-inch pieces. Scatter the cubes of butter evenly over the flour. Pulse the machine until the butter pieces are about the size of lentils. Place half the ice water in the bottom of a bowl. Turn the flour/butter mixture onto it and pour the remaining water evenly over the top. Using a large rubber spatula, fold the mixture until it is evenly moistened. Squeeze it; it should hold together. If not, sprinkle in a little more water and gently mix. Turn the mixture out on the table and quickly fraiser: using the palm of your hand, push sections of the dough away from you against the table. Gather the dough together and fraiser any portions that were missed. Form the mass into whatever shape you will be rolling out (ie, disk for round, cylinder for rectangle), and wrap in plastic wrap. Chill for at least 30 minutes or up to 3 days. Dough can be frozen for up to 3 months.
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Place parsley in work bowl and process until finely chopped. Remove to side dish. With machine in on position, drop shallots through feed tube. Stop machine and add onions to work bowl. Process until onions are finely chopped using pulse action.

Melt butter in large skillet and cook onions and shallots slowly.

Process mushrooms 2 cups at a time using quick pulse actions, scraping work bowl occasionally, until mushrooms are chopped quite finely, but not pureed. Add to onion in skillet as soon as onions are soft. Cook mushrooms and onions until mixture is quite dry, stirring frequently. Add flour and mix well so flour will cook slightly. Add cream, salt, pepper, and nutmeg and cook until quite thick. Remove from heat and allow to cool slightly. Stir in egg yolks and chopped parsley.

Spoon mixture into prepared pastry shell. Roll out pastry trimmings and cut with crinkled pastry wheel into 8 or 10 long strips. Make a lattice work on top and brush with egg glaze.

Heat oven to 450 degrees and place tart on baking sheet in bottom of oven. Bake over hot bottom element 10 minutes. This will ensure adequately cooked bottom crust. Move tart to middle shelf, reduce heat to 400 degrees and cook 25 to 35 more minutes or until puffed and browned. Filling should spring back slightly when touched lightly with finger.

Serve warm or at room temperature.
SERVES 6