Wild mushroom tart

Jan. 8, 1987

Hazelnut crust follows.

2 ounces dried wild mushrooms (see note)

1/3 cup sun-dried tomatoes

1/4 cup butter

3 tablespoons minced shallots

1/4 teaspoon dried thyme

3/4 cup whipping cream

Salt and pepper to taste

2 eggs, beaten

Prepare crust.

Soak mushrooms in 2 cups warm water for 30 minutes, or until softened. Drain mushrooms, reserving liquid. Rinse mushrooms well, then gently squeeze our excess moisture. Chop mushrooms. Strain soaking liquid through cheesecloth or coffee filter. Reserve 3/4 cup soaking liquid for mushrooms. Remaining liquid can be frozen and reserved for another use.

If tomatoes are packed in oil drain. Chop.

Heat butter in large skillet (not cast iron). Add mushrooms. shallots and thyme. Cook over medium-high heat, stirring frequently, for 4 to 5 minutes, until mushrooms have lightly browned. Add tomatoes and reserved 3/4 cup soaking liquid and cook over high heat until liquid evaporates. Remove from heat, let cool for 5 minutes, then stir in cream and salt and pepper. Then stir in eggs.

Pour into partially baked hazelnut crust and bake in pre-heated 350-degree oven for 25 to 35 minutes, until golden and set. Serve warm or at room temperature. Serves 4 to 6 as an entree; 6 to 8 as an appetizer.

NOTE: Use morels, Chanterelle, shiitake, porcini or a combination of any two.

Hazelnut Crust

1 cup sifted flour

1/2 teaspoon salt

1/2 cup (2 ounces) finely ground hazelnuts (no need to remove skin)

6 tablespoons cold butter, cut into bits

2 to 3 tablespoons ice water

Combine flour, salt and hazelnuts in bowl.

Cut in butter until mixture is crumbly. Add enough water so that pastry can be formed into a rough ball. Cover dough in plastic wrap and chill at least 1 hour.

On a floured pastry cloth or board, roll dough out 1/8-inch thick. Gently press into a 9-inch tart pan with removable bottom and trim dough to fit. Weight with beans or pie weights. Bake in pre-heated 425-degree oven for 10 minutes, then remove weights and brown another 5 minutes, until crust is just beginning to brown.