Wild Mushroom Tart

Another savory tart that is a big hit in the autumn, especially at Thanksgiving.

Pastry dough
1 tablespoon unsalted butter
1 tablespoon vegetable oil
1 lb. mixed fresh wild mushrooms: cremini (baby bella), oyster, chanterelle, shiitake,
quartered lengthwise
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

MAKE SHELL:

1. 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.
2. While the shell is cooling, put oven rack in the middle position and preheat oven to 375ºF.
3. 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.
4. Cool shell completely on a rack.

MAKE FILLING AND ASSEMBLE TART:

1. 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.
2. 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.
3. Reduce oven temperature to 325ºF.
4. 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.
5. Cool tart in pan on a wire rack at least 20 minutes, then remove side of pan. Serve tart warm or at room temperature.

Serves 8 as a first course or 6 as a main course. The tart shell can be baked a day ahead and cooled completely, then kept in its pan and wrapped well in plastic bag (or sealed in a zipper bag), at room temperature. The baked tart can be made 2 hours ahead and kept, uncovered, at room temperature. Serve at room temperature.