Wild Mushroom Tart

For the crust:

1 cup plus 2 tablespoons (140 grams) all­purpose flour

1/4 cup (30 grams) yellow cornmeal

1/4 teaspoon salt

6 tablespoons (85 grams) unsalted butter, chilled and diced, plus additional to grease foil

1 large egg

For the filling:

1 tablespoon olive oil

1 tablespoon unsalted butter

2 medium shallots, thinly sliced

1 garlic clove, minced

1/2 pound (225 grams) cremini mushrooms, thinly sliced

1 pound (455 grams) assorted wild mushrooms (such as shiitake or oyster), thinly sliced

1 teaspoon chopped fresh thyme

1 teaspoon salt

Freshly ground pepper, to taste

1/4 cup (60 grams) mascarpone cheese, room temperature

1/4 cup milk

2 large eggs

1/2 cup (55 grams) grated fontina cheese

1/4 cup (25 grams) finely grated Parmesan cheese

Lightly butter a 9-inch tart pan.

Make the crust:

Combine the flour, cornmeal and salt in the bowl of a food processor.  Add the butter, and pulse machine on and off until the butter is in very tiny bits.  Add the egg, and run the machine until the dough starts to clump together.

Spread a sheet of plastic wrap; put the dough on it, and top with another sheet of plastic wrap.  Roll out the dough to a 12-inch circle, pulling out the wrinkles as necessary to keep it smooth.  Once the dough has been rolled to the correct size, carefully peel back the top sheet of plastic and invert the dough and bottom piece of plastic wrap over the buttered tart pan.  Press it into place and remove the remaining piece of plastic wrap.  Transfer tart shell to the freezer for 20 to 30 minutes.  Meanwhile, heat the oven to 375° F.

Once the crust is firm and cold to the touch, lightly butter one side of a square of aluminum foil.  Press the foil, butter side down, firmly against the base and sides of the crust.  Bake with foil for 10 minutes.  Carefully remove the foil and bake for another 5 to 8 minutes, until the crust is firm and lightly golden at the edges.  Cool on a rack until needed.  Reduce oven temperature to 350° F.

Make the filling:

Heat a large sauté pan over medium heat, and add the oil and butter together.  Add the shallots and sauté, stirring occasionally, until they are soft, for about 2 to 3 minutes.  Add the garlic and continue to cook, stirring, for 1 minute more.  Increase the heat to medium-high, then add the mushrooms and thyme.  Saute the mushrooms until they are tender and the liquid they release has completely evaporated, about 10 minutes.  Season with 1/2 teaspoon salt and freshly ground black pepper.  Transfer to a plate to cool.

Scoop the mascarpone into a medium bowl.  Drizzle in the milk, whisking until the milk and cheese combine smoothly.  Whisk in the eggs.  Stir in the cheeses, and then the mushroom mixture.

Pour the mixture into the tart shell and bake for 35 minutes, or until it is puffed and golden on top, and the tip of a knife inserted into the center and turned releases no wet custard.  Let the tart cool for 10 minutes on a rack and serve warm or at room temperature.

Serves 6 to 8.

From The Smitten Kitchen Cookbook by Deb Perelman