Another savory tart that is a big hit in the autumn, especially at Thanksgiving.
1 tablespoon unsalted butter
1 tablespoon vegetable oil
1 lb. mixed fresh wild mushrooms: cremini (baby bella), oyster, chanterelle, shiitake,
2 tablespoons finely chopped shallot
1 teaspoon chopped fresh thyme (1/2 tsp dried thyme OK)
3/4 teaspoon salt
1/4 + 1/8 teaspoon black pepper
1/2 cup creme fraîche (OK to substitute sour cream)
1/2 cup heavy cream
1 whole large egg
1 large egg yolk
Special equipment: 9"x1" round, fluted tart pan with removable bottom, pie weights or raw rice
- Roll out dough on a lightly floured surface with a lightly floured rolling pin into an 11-inch round. Fit into tart pan, trimming excess dough. Chill until firm, about 30 minutes.
- While the shell is cooling, put oven rack in the middle position and preheat oven to 375ºF.
- Lightly prick bottom of shell all over with a fork, then line the shell with foil and fill with pie weights or raw rice. Bake until the sides are set and the edge is pale golden, approx. 18-20 minutes. Carefully remove the foil and weights and bake shell until bottom is golden, 10-15 minutes more.
- Cool shell completely on a rack.
- Heat butter and oil in a 12-inch heavy skillet over moderately high heat until foam subsides. Sauté mushrooms, shallot, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring frequently, until mushrooms are tender and any liquid released is evaporated, 8-10 minutes. Transfer to a bowl and cool to room temperature.
- Whisk together creme fraîche, heavy cream, whole egg, egg yolk, 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl until combined.
- Reduce oven temperature to 325ºF.
- Place the tart pan on a baking sheet. Scatter mushrooms evenly in tart shell and pour custard over them. Bake tart in pan until custard is just set and slightly puffed, 35-45 minutes.
- Cool tart in pan on a wire rack at least 20 minutes, then remove side of pan. Serve tart warm or at room temperature.