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Exotic Mushroom Tart
2
2
2
1
1
2
2
1
1/2 Cup Flour; plus
Tablespoon Flour
Teaspoon Salt
/2 Teaspoon Cayenne
Cup Lard
Tablespoon Ice water −; (to 3 tbspns)
Tablespoon Butter
/2 Cup Minced onions
Salt; to taste
Freshly−ground black pepper; to taste
4
(
Cup Sliced exotic mushrooms
such as lobster; hedgehog, oyster, black
Trumpets; baby shiitakes, etc.)
2
2
3
1
1
1
4
2
Teaspoon Chopped garlic
Cup Heavy cream
Large Eggs
Dash Hot pepper sauce
Dash Worcestershire sauce
Cup Grated white cheddar cheese
Ounce Parmigiano−Reggiano cheese; shaved
Cup Pea shoots
Drizzle of white truffle oil
1
/2 Fat; 0 Other Carbohydrates
In a mixing bowl, combine 2 1/2 cups of the flour, 2 teaspoons of the salt,
and 1/4 teaspoon of the cayenne. Cut in the lard with a pastry blender until
the mixture resembles coarse meal. Add the ice water and mix until the dough
comes away from the sides of the bowl. Form the dough into a ball and cover
with plastic wrap. Place in the refrigerator and chill for 1 hour. Preheat
the oven to 350 degrees. Remove the dough from the refrigerator and let sit
for about 5 minutes. Lightly dust a work surface with the remaining flour.
Roll the dough out into a 12−inch round about 1/4−inch thick. Fold the dough
into fourths and place it in a 10−inch tart pan. Roll a wooden rolling pin
over the pan to cut off the excess dough. Prick the bottom of the crust all
over with a fork. In a medium saute pan, over medium heat, melt the butter.
Add the onions. Season with salt and pepper. Saute for 1 minute. Add the
mushrooms. Season with salt and pepper. Continue to saute for 3 to 4 minutes
or until the mushrooms are wilted. Stir in the garlic and remove from the
heat. Cool completely. In a mixing bowl, whisk the cream and eggs together.
Season with 3/4 of a teaspoon of salt, pepper, hot pepper sauce, and
Worcestershire sauce. Mix well. Pour the mushroom mixture into the pastry
shell. Sprinkle the cheese over the mushrooms. Pour the cream mixture over
the cheese. Bake until the center sets and the top is golden, about 55
minutes. Remove from the oven and let cool for 5 minutes before slicing to
serve. In a mixing bowl, toss the pea shoots with the truffle oil. Season
with salt and pepper. To serve, place a slice of the tart in the center of
each plate. Garnish each with a pile of the pea shoots. This recipe yields 8
servings.
Exotic Mushroom Tart
243
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