recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
is the French name (Porcini is the Italian name)
for the boletus mushroom, which grows in the southwest.
Dried Cèpes are not readily available here, so
I use Dried porcini".
1 1/4 cups all purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut
2 tablespoons (about) ice water
1 cup water
1 ounce dried porcini mushrooms
cup (1/2 stick) unsalted butter
10 ounces crimini or button mushrooms, sliced
1/4 cup minced shallots
2 tablespoons Cognac or brandy
2 tablespoons chopped fresh herbs
cup grated Gruyère cheese
3/4 cup whipping cream
2 large egg yolks
1 large egg
flour and salt in processor. Cut in butter using
on/off turns until mixture resembles coarse
meal. Add enough water to blend dough. Gather
dough into ball; flatten into disk. Wrap in
plastic, chill 45 minutes.
out dough on floured surface to 12-inch round.
Transfer to 9-inch-diameter 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.
1 cup water to boil in saucepan. Add porcini;
remove from heat and let stand 30 minutes.
porcini from liquid; reserve liquid. Coarsely
chop porcini. Melt butter in heavy large skillet
over high heat. Add porcini and crimini mushrooms.
Season with salt; sauté until deep golden, about
shallots; sauté 2 minutes.
Cognac and reserved porcini liquid, leaving
any sand behind in saucepan.
until almost all liquid is absorbed, about 3
in 1 tablespoon herbs. Cool.
crust with foil. Fill with dried beans; bake
until golden, about 15 minutes. Maintain
1/3 cup cheese in crust. Cover with mushrooms.
Whisk cream, yolks, egg and 1 tablespoon herbs
in bowl. Pour custard over mushrooms. Top with
until filling is set and top is golden, about
30 minutes. Cool on rack 15 minutes.
Makes 1 tart