Wild Mushroom Tart
This is a very rich and yummy tart that holds up well to travel. We have taken it to beach outings on Long Island with a bottle of summery rose wine and on plane trips to avoid the airline food.
For the crust
4 tablespoons cold unsalted butter
1 1/4 cups flour
1 large egg
Pinch of salt
For the custard
1 tablespoon butter
2 large shallots, minced (about 1/2 cup)
2 cups mushrooms
1/2 teaspoon lemon zest
Salt and freshly ground black pepper to taste
3 large eggs
3 large yolks
1/2 cup heavy cream
1/4 cup Parmesan cheese
1/4 cup chopped flat-leafed parsley
Place all the ingredients in a food processor and turn it on. In about 1 minutes the dough will come together in many marble sized balls or 1 large ball. You may need to add a teaspoon or two of water, depending on weather conditions and altitude. Remove the dough and form it into a patty. If the dough seems greasy, cover it in about 4 tablespoons of flour. Wrap in wax paper or a kitchen cloth and refrigerate for about 30 minutes.
Preheat the oven to 350˚F.
Butter a 9-inch tart pan. Roll out the dough on a floured board, pressing from the middle of the dough and rolling out to the sides until the dough is big enough to fit in the pan. Roll the dough up on your rolling pin, and then unroll it over the pan. Tuck the dough into the bottom and ridges of the pan and place the pan on a baking tray. Set aside.
Melt the butter in a medium sized skillet over a medium heat. Add the shallots and cook for about 5 minutes, until soft. Add the mushrooms, lemon zest and salt and pepper to taste and cook until the liquid of the mushrooms evaporates, about 5 minutes. Set aside.
In a large bowl whisk together the eggs, yolks, cream and cheese. Add salt and pepper to taste.
Pour the mushrooms in the bottom of the tart pan. Pour the egg mixture over the mushrooms. Sprinkle the parsley on top of the custard.
Place the tray with the tart on it into the oven and cook until it is set and golden, about 20 minutes. Allow the tart to rest for 5 to 10 minutes before serving.