Wild mushroom tart with Parmesan and walnut pastry
- 10 ounces, or about 2/3 recipe, walnut and Parmesan pastry
- 2 tablespoons unsalted butter
- 2 shallots, minced
- leaves from a few sprigs of fresh thyme
- 12 ounces mixed fresh wild mushrooms, large ones sliced
- 1 cup crème fraîche
- ½ cup heavy cream
- 1 extra-large egg
- 1 extra-large egg yolk
- ½ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
Instructions:
The flavors in this tart are earthy and rich.
- Roll out the pastry on a lightly floured surface to about 1/8- inch thickness, then use it to line a tart pan with a removable bottom that is 9–10 inches in diameter and 1½– 1¾ inches deep. Leave a little excess pastry hanging over the sides. Let rest in the refrigerator for at least 30 minutes.
- Preheat the oven to 375°F. Line the pastry shell with foil and fill it with pie weights. Bake until the pastry is set and lightly golden, 15–20 minutes. Remove the foil and weights and return to the oven to bake until the pastry is golden brown, about 5 minutes longer. Remove from the oven and reduce the oven temperature to 325°F. Use a sharp knife to trim off the overhanging pastry, then set the pastry shell aside to cool.
- Meanwhile, prepare the filling: Melt the butter in a frying pan and add the shallots. Sauté the shallots until they begin to soften, 3–4 minutes. Add the thyme leaves, mushrooms, and some salt and pepper. Fry the mushrooms over high heat until any moisture they release has evaporated, 4–5 minutes. Transfer the mushroom mixture to a bowl and let cool.
- For the custard, whisk together the crème fraîche, heavy cream, egg, egg yolk, salt, and pepper in a medium bowl.
- Once cooled, spread the mushrooms evenly in the tart shell and pour in the custard. Bake the tart until the custard is golden and slightly puffed, 35–45 minutes. Remove from the oven and let cool for a few minutes before unmolding. Slice and serve warm or at room temperature.