Recipe - Wild Mushroom Tart

For Crust
1 One half cup Allpurpose flour
Three fourths teaspoon Salt
One half cup Cold unsalted butter; cut
into pieces
3 tablespoon Ice water
For Filling
1 cup Apple cider
Three fourths cup Dried porcini mushrooms
One fourth cup Olive oil
1 small Onion; minced
4 ounce Fresh wild mushrooms; cut or sliced up
8 ounce White mushrooms; cut or sliced up
One fourth cup Applejack liquer
Salt and pepper; to taste
One half cup Chopped Italian parsley
4 Eggs
Three fourths cup Heavy cream
Three fourths cup Shredded smoked mozarella
One half cup Grated Parmesan cheese

For Crust: Place flour, salt and butter in food processor and process until
the mixture resembles coarse meal. With the machine running, pour the ice
water through the tube in a stream and process just until the dough holds
together. Wrap the dough in plastic and refrigerate 1 hour. Preheat oven
to 375ø. On a lightly floured surface, roll out the dough to 1/8"
thickness. Place the dough in a 9" tart pan with removable bottom. Trim
and crimp the edges. Freeze for 10 minutes. Cover the pie shell with foil
and weight with beans. Bake for 20 minutes. Remove the beans and foil and
set aside to cool. For Filling: Place porcini mushrooms in small bowl. Heat
cider to boiling and pour over dried mushrooms. Let stand for 30 minutes.
Preheat oven to 375ø. In medium size skillet, heat oil. Add onion and wild
and cultivated mushrooms and saute for 10 minutes. Add porcini with liquid,
applejack and salt and pepper to taste. Cook uncovered over low heat for 20
minutes. Remove from heat, stir in parsley. Beat eggs and cream together
and stir in cheese. Combine egg and mushroom mixtures and pour into tart
shell. Place tart pan on a cookie sheet. Bake tart for 30 minutes. Cool
5 minutes, carefully pushing up bottom of tart pan to release sides, place
on serving platter. Cut tart into wedges and serve immediately.
Posted to EATL Digest 03 Sep 96

Date: Wed, 4 Sep 1996 07:50:43 0400

From: Betsy Burtis ebburtis@IX.NETCOM.COM