-CRUST-
1 1/4 c All purpose flour
1/2 ts Salt
1/2 c (1 stick) chilled unsalted
-butter, cut into pieces
2 tb (about) ice water
FILLING
1 c Water
1 oz Dried porcini mushrooms
1/4 c (1/2 stick) unsalted butter
10 oz Crimini or button mushrooms
-sliced
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 Large egg yolks
1 Large egg
FOR CRUST: 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.
FOR FILLING: Bring 1 cup water to boil in saucepan. Add porcini;
remove from heat and let stand 30 inutes. Spoon porcini from liquid;
reserve liquid. Coarsely chop procini.
Melt butter in heavy large skillet over high heat. Add procini 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 sauce pan. 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 15 minutes. Remove foil and 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.
From the Perigord region of France.
Yields
6 Servings