- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
- 2 Tablespoons ice water.
- 1 cup water
- 1 ounce dried porcini mushrooms
- 1/4 cup (1/2 stick) unsalted butter
- 10 ounces shitake or button mushrooms, sliced
- Salt to taste
- 1/4 cup minced shallots
- 2 tablespoons brandy
- 2 tablespoons chopped fresh thyme, divided
- 1/3 cup grated Gruyère cheese, divided
- 1/3 cup grated sharp white cheddar cheese, divided
- 3/4 cup whipping cream
- 1 large egg
- 2 large egg yolks.
For the crust: in a food processor blend flour and salt. Cut in butter using pulse button until mixture resembles coarse meal. Add enough water to blend dough. Form dough into ball, wrap in plastic wrap and refrigerate for 45 minutes. Roll out dough on floured surface to 12 ” round. Transfer to 9″ tart pan with removable bottom. Trim edges leaving 1/2-inch overhang. Fold overhang in to form double-thick sides. Press tart edges to raise dough 1/8 inch above pan. Chill 30 minutes. Preheat oven to 375 degrees. Line crust with foil; fill with dried beans or pie weights. Bake 15 minutes. Remove foil and beans; continue to bake until golden, about 15 minutes.
For the filling: in a saucepan bring water to boil. Add porcini mushrooms; remove from heat and let stand 30 minutes. Spoon porcini from liquid, reserving liquid, and coarsely chop. Strain reserved porcini liquid through a double thickness of cheesecloth or a coffee filter. Set aside. In a large, heavy skillet melt butter. Add porcini and shitake mushrooms. Season with salt; sauté until deep golden, about 10 minutes. Add shallots; sauté 2 minutes. Add brandy and reserved porcini liquid. Boil until almost all liquid is absorbed, about 3 minutes. Mix in 1 tablespoon thyme. Cool. To assemble tart, preheat oven to 375 degrees. Sprinkle 1/2 of each of the two cheeses in crust. Cover with mushrooms. In a bowl whisk cream, egg, egg yolks and remaining 1 tablespoon thyme. Pour over mushrooms . Top with remaining cheese. Bake until filling is set and top is golden, about 30 minutes. Cook on rack 15 minutes.
Makes 8-12 servings.