1 1/4 c All purpose flour
1/2 ts Salt
1/2 c Chilled unsalted butter; cut
-into pieces (1
2 tb Ice water; (about)
1 c Water
1 oz Dried porcini mushrooms
1/4 c Unsalted butter; (1/2 stick)
10 oz Crimini or button mushrooms;
1/4 c Minced shallots
2 tb Cognac or brandy
2 tb Chopped fresh herbs
2/3 c Grated Gruyere cheese
3/4 c Whipping cream
2 lg Egg yolks
1 lg Egg
Blend flour and salt in processor. Cut in butter using on/off turns until
mixture resembles coarse meal. Add enough water to blend dough. Gather
dough into ball; flatten into disk. Wrap in plastic, chill 45 minutes.
Roll out dough on floured surface to 12-inch round. Transfer to
9-inch-diameter tart pan with removable bottom. Trim edges, leaving
1/2-inch overhang. Fold overhang in to form double-thick sides. Press tart
edges to raise dough 1/8 inch above pan. Chill 30 minutes.
Bring 1 cup water to boil in saucepan. Add porcini; remove from heat and
let stand 30 minutes. Spoon porcini from liquid; reserve liquid. Coarsely
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Melt butter in heavy large skillet over high heat. Add porcini and crimini
mushrooms. Season with salt; saute until deep golden, about 10 minutes. Add
shallots; saute 2 minutes. Add Cognac and reserved porcini liquid, leaving
any sand behind in saucepan. Boil until almost all liquid is absorbed,
about 3 minutes. Mix in 1 tablespoon herbs. Cool.
Preheat oven to 375F. Line crust with foil. Fill with dried beans; bake
until golden, about 15 minutes. Maintain oven temperature.
Sprinkle 1/3 cup cheese in crust. Cover with mushrooms. Whisk cream, yolks,
egg and 1 tablespoon herbs in bowl. Pour custard over mushrooms. Top with
remaining cheese. Bake until filling is set and top is golden, about 30
minutes. Cool on rack 15 minutes.