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Wild Mushroom Tart




Source of Recipe


Cooking Pleasures, Dec 03/ Jan 04






Recipe Introduction


Baking this quiche-style tart in a jelly-roll pan makes it easy to cut and serve. A flaky, buttery crust sets off the earthy flavor of the mushrooms. the tart is equally good served warm or at room temperature.





List of Ingredients



• CRUST:
  
• 3 cups all-purpose flour
  
• 1/2 tsp salt
  
• 1 cup plus 1 T unsalted butter, chilled, cut up
  
• 1 egg
  
• 6 to 7 T ice water
  
• FILLING:
  
• 2 T butter
  
• 2 large leeks, white and light green parts, thinly sliced
  
• 1 lb assorted mushrooms (shiitake, cremini, oyster), thinly sliced (discard shiitake stems)
  
• 1 1/4 tsps salt, divided
  
• 1/2 tsp freshly ground pepper, divided
  
• 1 medium tomato, chopped
  
• 2 T chopped fresh tarragon
  
• 5 eggs
  
• 1 cup heavy whipping cream
  






Instructions



1. Place flour and 1/2 tsp salt in food processor; pulse to combine. Add 1 cup plus 1 T butter; pulse until mixture resembles coarse crumbs with some pea-sized pieces. In small bowl, whisk together egg and 6 T of the water. Add egg mixture to food processor; pulse until dough just begins to form, adding additional 1 T water if dough is dry. (Dough also can be made by hand using pastry blender.) Turn out onto lightly floured surface; shape into flat round. Cover and refrigerate at least 1 hour or up to 3 days.
   
2. Heat oven to 400. On lightly floured surface, roll dough into 17x12-inch rectangle 3/4 inch thick. Fold dough in half to transfer; line 15x10x1-inch pan with dough. Trim edges, leaving 1/2-inch overhang. Turn overhang under, even with edge. Prick bottom of crust all over with fork. Line crust with foil; fill with pie weights or dry beans.
   
3. Bake 12 minutes. Remove foil and weights; bake an additional 10 to 12 minutes or until light golden brown. Remove from oven; reduce oven temperature to 325.
   
4. Meanwhile, to make filling, heat 2 T butter in large skillet over medium heat. Add leeks; cook 4 to 5 minutes or until limp. Add mushrooms, 3/4 tsp of the salt and 1/4 tsp of the pepper; cook, stirring frequently, 6 to 8 minutes or until tender. Add tomato; cook 3 to 5 minutes or until mushroom juices have nearly evaporated. Remove from heat; stir in tarragon. (Filling can be made up to 1 day ahead. Cover and refrigerate.)
   
5. In medium bowl, whisk together eggs, cream, remaining 1/2 tsp salt and 1/4 tsp pepper. Spread mushroom mixture over crust; top with egg mixture. Bake 30 minutes or until custard has set and puffed. Cool on wire rack 10 minutes. Cut into 30 (2-inch) squares. Place on platter; serve warm or at room temperature.
   






Final Comments


36 pieces