WILD MUSHROOM TART
Source of Recipe
Epicurious.com recipe
List of Ingredients
Pastry dough
1 tablespoon unsalted butter
1 tablespoon vegetable oil
3/4 lb mixed fresh wild mushrooms such as cremini, oyster, and chanterelle, quartered lengthwise
2 tablespoons finely chopped shallot
1 teaspoon chopped fresh thyme
3/4 teaspoon salt
3/8 teaspoon black pepper
1/2 cup crème fraîche
1/2 cup heavy cream
1 whole large egg
1 large egg yolk
PASTRY DOUGH
This classic pastry dough works well for both savory and sweet pies.
1 1/4 cups all-purpose flour
1/4 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
2 tablespoons cold vegetable shortening, preferably trans-fat-free
3 to 4 tablespoons ice water
Special equipment: a pastry or bench scraper
Sift together flour and salt in a large bowl. Blend in butter and shortening with your fingertips or a pastry blender (or pulse in a food processor) until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.
Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork, or pastry will be tough.)
Turn out mixture onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and press into a ball, then flatten into a 5-inch disk. Chill dough, wrapped tightly in plastic wrap, until firm, at least 1 hour.
Cooks' note:
Dough can be chilled up to 1 day.
Recipe
Special equipment: a 9- by 1-inch round fluted tart pan with a removable bottom; pie weights or raw rice
Make shell:
Roll out dough on a lightly floured surface with a lightly floured rolling pin into an 11-inch round and fit into tart pan, trimming excess dough. Chill until firm, about 30 minutes.
Put oven rack in middle position and preheat oven to 375°F.
Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights. Bake until side is set and edge is pale golden, 18 to 20 minutes. Carefully remove foil and weights and bake shell until bottom is golden, 10 to 15 minutes more.
Cool completely in pan on a rack, about 15 minutes.
Make filling while shell bakes:
Heat butter and oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté mushrooms, shallot, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring frequently, until mushrooms are tender and any liquid given off is evaporated, 8 to 10 minutes. Transfer to a bowl and cool to room temperature.
Whisk together crème fraîche, heavy cream, whole egg, yolk, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl until combined.
Fill and bake tart:
Reduce oven temperature to 325°F.
Scatter mushrooms evenly in tart shell and pour custard over them. Bake tart in pan on a baking sheet until custard is just set and slightly puffed, 35 to 45 minutes.
Cool tart in pan on rack at least 20 minutes, then remove side of pan. Serve tart warm or at room temperature.
Cooks' notes:
• Tart shell can be baked 1 day ahead, cooled completely, and kept in pan, wrapped well in plastic wrap, at room temperature.
• Baked tart can be made 2 hours ahead and kept, uncovered, at room temperature. Serve at room temperature
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