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Recipe for :

Wild Mushroom Tart
 

This 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.

Being 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.

"Cèpe 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".

Ingredients

Crust:
1 1/4 cups all purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
2 tablespoons (about) ice water

Filling:
1 cup water
1 ounce dried porcini mushrooms
1/4 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
2/3 cup grated Gruyère cheese
3/4 cup whipping cream
2 large egg yolks
1 large egg

Method

For Crust:

  • Blend 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.
  • Roll 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.

For Filling:

  • Bring 1 cup water to boil in saucepan. Add porcini; remove from heat and let stand 30 minutes.
  • Spoon 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 10 minutes.
  • Add shallots; sauté 2 minutes.
  • Add Cognac and reserved porcini liquid, leaving any sand behind in saucepan.
  • Boil until almost all liquid is absorbed, about 3 minutes.
  • Mix in 1 tablespoon herbs. Cool.
  • Preheat oven to 375°F.
  • Line crust with foil. Fill with dried beans; bake until golden, about 15 minutes. Maintain oven temperature.
  • Sprinkle 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 remaining cheese.
  • Bake until filling is set and top is golden, about 30 minutes. Cool on rack 15 minutes.

Makes 1 tart

Martin James

 
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