Ingredients
-
1
-
1
-
1
-
3/4
-
2
-
1
-
3/4
-
3/8
-
1/2
-
1/2
-
1
-
1
-
-
-
Directions
Mixed Mushroom Tart, For this Thanksgiving! Use cremini, oyster, and chanterelle mushrooms if you can This is from Bon Apetit , This was great! used puff pastry for the crust and only cremini mushrooms But what a treat! I will definitely make it again , Oooh la la, A la carte, this was wonderful! We had our final crop of Chanterelles and made this tart It was devoured in moments Thanks for sharing!
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Steps
|
1
Done
|
Put Oven Rack in Middle Position and Preheat Oven to 375f (or as Per Pie Shell Directions). Bake Pie Shell Following Package Directions. |
|
2
Done
|
Cool Completely in Pan on a Rack, About 15 Minutes. |
|
3
Done
|
Make Filling While Shell Bakes: |
|
4
Done
|
Heat Butter and Oil in a 12-Inch Heavy Skillet Over Moderately High Heat Until Foam Subsides, Then Saut Mushrooms, Shallot, Thyme, 1/2 Teaspoon Salt, and 1/4 Teaspoon Pepper, Stirring Frequently, Until Mushrooms Are Tender and Any Liquid Given Off Is Evaporated, 8 to 10 Minutes. Transfer to a Bowl and Cool to Room Temperature. |
|
5
Done
|
Whisk Together Crme Frache, Heavy Cream, Whole Egg, Yolk, and Remaining 1/4 Teaspoon Salt and 1/8 Teaspoon Pepper in a Medium Bowl Until Combined. |
|
6
Done
|
Fill and Bake Tart: |
|
7
Done
|
Reduce Oven Temperature to 325f |
|
8
Done
|
Scatter Mushrooms Evenly in Tart Shell and Pour Custard Over Them. Bake Tart in Pan on a Baking Sheet Until Custard Is Just Set and Slightly Puffed, 35 to 45 Minutes. |
|
9
Done
|
Cool Tart in Pan on Rack at Least 20 Minutes, Then Remove Side of Pan. Serve Tart Warm or at Room Temperature. |
