Savory tart dough for 10″
-tart
Raw rice; for weighting
-shell
2 c Sercial Madeira
1 c Finely-chopped onion
3 tb Unsalted butter
1 lb Morel mushrooms; chopped
-fine
2 lb Cultured mushrooms
1 ts Dried thyme – (to 2 tspns);
-crumbled
4 oz Cream cheese
Salt; to taste
Freshly-ground black pepper;
-to taste
2 lg Eggs; beaten lightly
2 c Milk
2 pk Enoki-dake mushrooms; bottom
-2″ cut off
And discarded; for garnish,
-(available at
Some markets & specialty
-produce markets)
Fresh lemon juice; for
-brushing the
Enoki-dake mushrooms
Chives or scallions greens;
-cut into long
Julienne strips for garnish
Roll the dough into a round 1/8-inch-thick on a floured surface and fit it
into a 10-inch tart pan with a removable fluted rim. Prick the bottom of
the shell lightly and chill the shell for 1 hour. Line the shell with wax
paper, fill the paper with the rice, and bake the shell in the lower third
of a preheated 400 degree oven for 15 minutes. Remove the rice and paper
carefully and bake the shell for 5 minutes more, or until it is golden. In
a large skillet cook the onion in the butter over moderately-low heat,
stirring, until it is softened, add the morels and fresh cultivated
mushrooms, and cook the mixture, stirring, until the liquid the mushrooms
give off is evaporated. Add the Madeira, the thyme, and cook the mixture,
stirring, until the liquid is evaporated. Add the cream cheese and salt and
pepper to taste, cook the mixture, stirring, until the cream cheese is
melted, and let it cool. Stir in the eggs and the milk and pour the mixture
into the tart shell. Arrange the enoki-dake decoratively along the edge of
the tart, brush them with the lemon juice, and bake the tart in a preheated
350 degree oven for 30 to 45 minutes, or until a tester comes out clean.
Let the tart cool in the pan on a rack for 10 minutes and remove the rim
carefully. Transfer the tart to a platter and garnish it with the chives.
This recipe yields 12 hors d’oeuvre servings.
Yields
12 servings