Porcini Mushroom Tart

01Method

1. 1

   Sift the flour and salt into a bowl, then cut the cold butter into small pieces. Using a knife, work half the butter into the flour until the mixture resembles coarse breadcrumbs, then add the remaining butter and continue until the dough starts to clump together. In a separate bowl, whisk together the egg, ice-cold water, and lemon juice. Make a well in the center of the flour mixture, add the liquid, and quickly bring everything together into a smooth dough — you may not need all the liquid. Shape the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes. Meanwhile, clean the mushrooms and slice them.

2. 2

   Grease a 22 cm tart pan with butter and dust with flour. On a lightly floured surface, roll out the chilled dough into a round slightly larger than the pan. Drape the pastry over the pan and let the edges hang over the sides. Return the pan to the refrigerator and preheat the oven to 200 °C.

3. 3

   Line the pastry shell with a sheet of parchment paper, fill with dried beans or pie weights, and blind bake in the preheated oven for about 15 minutes, until the pastry is lightly golden.

4. 4

   Make the filling: peel and finely chop the shallots. Melt the butter in a wide skillet over medium heat, add the shallots and mushrooms, and sauté for about 4–5 minutes until golden. In a bowl, whisk together the eggs and heavy cream, then season with salt and pepper.

5. 5

   Remove the par-baked shell from the oven, discard the parchment paper, and trim any overhanging pastry edges. Pour the egg and cream mixture into the shell, spread the mushroom mixture evenly over the top, and return the pan to the oven. Bake for 25–30 minutes until golden and the filling is set.