Yields: 6 Servings
Ingredients
For Crust
355 ml All-purpose flour
4 ml Salt
118 ml Cold unsalted butter; cut
44 ml Ice water
For Filling
237 ml Apple cider
177 ml Dried porcini mushrooms
59 ml Olive oil
1 small Onion; minced
113 g Fresh wild mushrooms; sliced
227 g White mushrooms; sliced
59 ml Applejack liquer
Salt and pepper; to taste
118 ml Chopped Italian parsley
4 Eggs
177 ml Heavy cream
177 ml Shredded smoked mozarella
118 ml Grated Parmesan cheese
Instructions
For Crust: Place flour, salt and butter in food processor and process until the mixture resembles coarse meal. With the machine running, pour the ice water through the tube in a stream and process just until the dough holds together. Wrap the dough in plastic and refrigerate 1 hour. Preheat oven to 375?. On a lightly floured surface, roll out the dough to 1/8″ thickness. Place the dough in a 9″ tart pan with removable bottom. Trim and crimp the edges. Freeze for 10 minutes. Cover the pie shell with foil and weight with beans. Bake for 20 minutes. Remove the beans and foil and set aside to cool. For Filling: Place porcini mushrooms in small bowl. Heat cider to boiling and pour over dried mushrooms. Let stand for 30 minutes. Preheat oven to 375?. In medium size skillet, heat oil. Add onion and wild and cultivated mushrooms and saute for 10 minutes. Add porcini with liquid, applejack and salt and pepper to taste. Cook uncovered over low heat for 20 minutes. Remove from heat, stir in parsley. Beat eggs and cream together and stir in cheese. Combine egg and mushroom mixtures and pour into tart shell. Place tart pan on a cookie sheet. Bake tart for 30 minutes. Cool 5 minutes, carefully pushing up bottom of tart pan to release sides, place on serving platter. Cut tart into wedges and serve immediately. Posted to EAT-L Digest 03 Sep 96 Date: Wed, 4 Sep 1996 07:50:43 -0400 From: Betsy Burtis