Perfect Pastry Wild Mushroom Tart
Makes 1 rectangular tart…but of course you can double the recipe to make 2 or a larger tart
1/2 package of Perfect Pastry shortcrust (defrosted)
1 large shallot, diced
3 cups (or more) assorted mushrooms, sliced
2 springs fresh thyme, stems removed
2 tbsp (approx) each butter and olive oil for sauteéing
2 egg yolks
1 whole egg
1/2 cup heavy (35%) cream
1/2 cup (generous) grated cheese. We used local Stonetown Grand Trunk but Gruyere cheese works beautifully too
Defrost pastry. Roll out half a ball on lightly floured surface, to fit pan.
Press pastry in to tart pan, carefully pressing in to fluted sides.
Line pastry with a piece of parchment paper. Fill with pie weights or dry beans and bake in a preheated 400F oven for 15 minutes.
Meanwhile, sauté shallots, mushrooms and thyme in butter and oil until tender. Salt to taste
Remove tart shell from oven and cool. (Remove parchment and pie weights – save for use next time!)
Reduce oven temp to 350F
Sprinkle cheese in partially baked shell
Add mushroom mixture
Whisk together egg yolks, whole egg and cream and then carefully pour over mushroom filling.
Bake for 30 minutes or until custard is set and top golden
Garnish with fresh thyme
Serve warm or room temperature with a refreshing green salad!