Mushroom Tart

Total Time: 1 hr 15 mins Preparation Time: 50 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1 prepared tart shell for filled pastry dough or 1 custard-filled pastry dough
• 1 ounce dried porcini mushrooms
• 4 tablespoons unsalted butter
• 2 garlic cloves, minced
• 4 ounces fresh shiitake mushrooms, stems removed, caps sliced
• 6 ounces fresh button mushrooms, sliced
• 1/2 teaspoon salt
• fresh ground black pepper
• 1/2 teaspoon dried rosemary, crumbled
• 2 large eggs
• 1 large egg yolk
• 3/4 cup light cream
• 1/4 cup freshly grated parmesan cheese

Recipe

• 1 make tart shell.
• 2 meanwhile, soak porcini mushrooms in warm water to cover for 20 minutes. squeeze liquid from mushrooms and reserve. chop mushrooms.
• 3 heat butter in large skillet over medium-high heat. add garlic and cook 2 minutes. add all mushrooms, half the salt, the pepper, and rosemary; cook, stirring frequently, until liquid evaporates, about 5-10 minutes. add mushroom soaking liquid, and cook until liquid is absorbed, about 7 minutes.
• 4 heat oven to 375 degrees.
• 5 whisk eggs, egg yolk, cream, parmesan, remaining salt, and pepper to taste in mixing bowl until blended.
• 6 spread mushroom mixture evenly in tart shell and pour egg mixture over top.
• 7 bake tart until custard is set and pastry is lightly browned, about 25 minutes. transfer to wire rack and let cool at least 10 minutes before serving.