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.

Leek and Goat Cheese Tart

For Anne.

Pastry Dough
3 leeks, white part only, sliced thin
3 tablespoons butter
8 oz. goat cheese
2 eggs plus 1 egg yolk
3/4 cup half-and-half
1/2 teaspoon salt
Black pepper to taste
Pinch of grated nutmeg

Special equipment: 10" round tart pan with removable bottom or quiche pan; rolling pin; pie weights or dry beans

1. Lightly flour your work surface and rolling pin. Roll out pastry dough into an approx. 11" circle. Fold dough in quarters and place the point of the triangle in the center of the tart pan. Unfold the dough and fit into and around the edges of the pan, without stretching the dough. Place tart pan in the freezer and chill for 15 minutes.
2. Preheat the oven to 375ºF. Line the chilled tart shell with aluminum foil. Weight down the foil with pie weights or dry beans. Bake the shell for 10 minutes and let cool before filling it.
3. Cook the leeks in the butter in a wide saucepan or skillet over low to moderate heat until they are soft but not brown.
4. Transfer the leeks to the tart shell and distribute them around evenly.
5. In a bowl, whisk together the remaining ingredients. Pour this custard mixture over the leeks.
6. Return the tart to the oven to finish baking, approximately 30 minutes or until the top surface is lightly browned and springs back when gently pressed. Let the tart cool at least 20 minutes before serving.

Serves 8.

: Note: I have made this tart ahead of time and reheated it in a 300º oven. If you do make it ahead of time and reheat, run it under a low broiler for a couple of minutes to crisp the crust and lightly brown the top.