Wild Mushroom and Gruyere Tart
For the Crust:
1 1/3 cups flour
1 stick unsalted butter, cold and cut into 1/2 inch slices
1/2 tsp salt
1/2 cup ice cold water
For the Tart Filling:
1 tbsp olive oil
3 shallots, thinly sliced
12 oz mixed mushrooms
(shiitakes and creminis work well)
sliced 1/4 inch thick (3-4 cups)
Leaves from 2 springs fresh thyme, chopped
1/2 cup white wine
2/3 cup coarsely grated Gruyere cheese
3 egg yolks
1 cup heavy cream
To make the crust, in a food processor combine the flour, butter and salt and pulse
briefly, or until the mixture resembles coarse crumbs. The largest chunks in the mixture
should be the size of small peas. With the food processor pulsing, drizzle in the water.
Stop adding water as soon as the dough comes together. Remove the dough and carefully
form into a disc. Cover tightly with plastic wrap and refrigerate while preparing the
mushrooms, about 30 minutes. Preheat the oven to 375 degrees. Heat the oil in a large
skillet over medium heat. When the oil begins to shimmer, add the shallots and saute
until just translucent, about 4 minutes. Add the mushrooms and thyme and saute until
the mushrooms are wilted and have lost their dryness, 15-20 minutes. When the mushrooms
are nearly dry, deglaze the pan with the wine and scraping the skillet with a wooden spoon.
Remove the dough from the refrigerator and quickly roll out. Set the dough into a 9 inch tart pan
with removable bottom, carefully pressing it into the edge and up the sides. Line the dough with foil
or waxed paper. Fill the tart shell with dried beans or pie weights. Then bake for 10 minutes.
Remove the weights and foil and bake another 5 minutes, or until pale gold. Scatter half of the
cheese over the bottom of the tart shell. Spoon the mushroom mixture evenly over the cheese.
At this stage the tart can be refrigerated overnight. When ready to bake, preheat oven to 375
degrees. In a small bowl, whisk together the egg yolks and cream, then drizzle over the
mushroom mixture. Scatter the remaining cheese over that. Bake for 35 minutes, or until
just puffed and golden brown. Serve hot.