Shiitake And Egg Tart Recipes

SHIITAKE AND GOAT CHEESE TART

Steps:

• Make crust:
• Blend flour and salt in processor. Add butter; process until coarse meal forms. Add ice water; process until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill 30 minutes. (Can be made 1 day ahead. Keep chilled. Soften slightly before rolling out.)
• Preheat oven to 375°F. Roll out dough on floured surface to 15-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim off excess dough. Freeze crust 20 minutes.
• Line crust with foil. Fill with dried beans or pie weights. Bake until sides are set, about 20 minutes. Remove foil and beans; bake until pale golden, piercing with toothpick if crust bubbles, about 15 minutes. Cool. Maintain oven temperature.
• Make filling:
• Bring cream and garlic to boil in heavy medium saucepan. Reduce heat to medium; simmer until mixture is reduced to 1 cup, whisking occasionally, about 15 minutes. Cool. Puree in processor. Blend in egg and salt.
• Meanwhile, heat oil in large skillet over medium-high heat. Add mushrooms; sauté until tender, about 5 minutes. Season with salt and pepper. Cool.
• Spread goat cheese over bottom of crust. Sprinkle mushrooms over. Spoon cream mixture over. Bake until filling is set, about 20 minutes. Cool on rack.

THREE-MUSHROOM TART

Steps:

• Make filling:
• In a 10- to 12-inch heavy skillet cook shallots in butter over moderately low heat, stirring, until softened. Add minced white and shiitake mushrooms, Worcestershire sauce, and salt and pepper to taste and cook mixture over moderately high heat, stirring occasionally, until liquid mushrooms give off is evaporated. Add vinegar and Sherry and boil until all liquid is evaporated. Transfer mixture to a bowl and cool. Whisk in cream, egg, and salt and pepper to taste. Filling may be made 2 days ahead and chilled, covered.
• On a lightly floured surface roll out pastry into a 16- by 10-inch rectangle and fit it into a 13 3/4- by 4-inch tart pan with a removable fluted rim. (Alternatively, use a 9-inch round tart pan with a removable fluted rim.) Roll a rolling pin over pastry to trim it flush with top of rim. Very lightly prick bottom of shell with a fork and spread filling evenly in shell.
• Preheat oven to 425°F. with a baking sheet set on lowest rack.
• Make topping:
• Thinly slice white mushrooms. Holding a knife at a 45°F. angle, thinly slice shiitakes. Trim enoki-dake mushrooms to 2-inch lengths and arrange each type of mushroom decoratively on filling, overlapping them. Brush mushrooms gently with lemon juice.
• Bake tart on heated baking sheet in oven 20 to 25 minutes, or until filling is set and pastry is golden. Transfer tart in pan to a rack and cool to warm or room temperature. Remove rim before serving.