Robert Sinskey Vineyards

Mushroom Parmesan Tart

I like to make this tart when I find beautiful wild mushrooms at the market or after a day of fruitful foraging.  Yield: Two 6” x 1½” tart pan or One 11” x 1” tart pan

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2 cups heavy cream
4 large eggs
1 cup finely grated parmesan
Kosher salt
Freshly ground black pepper
Extra virgin olive oil
¾ pound mix of wild, exotic or crimini mushrooms, cleaned and sliced thinly
1 large shallot, peeled and minced
2 large garlic cloves, peeled and minced
2 teaspoons finely chopped fresh thyme leave
⅓ cup finely chopped flat leaf parsley
1 recipe tart brisee dough

1. Preheat oven to 350 degrees F.
2. Roll the brisee dough ⅛-inch-thick and line the tart pan(s). Prick with a fork and chill in refrigerator until dough is firm. Remove pan from refrigerator, line with foil and fill with pie weights or dry beans. Blind bake in preheated oven for 15 minutes. Cool and remove foil. Reserve at room temperature until ready to use.
3. Crack eggs into a large bowl and whisk until smooth but not foamy.
4. Heat the cream in a medium sauce pan until it boils and rises in the pan.
5. Pour over the eggs while whisking constantly until eggs and cream are well-combined.
6. Whisk in the parmesan until smooth. Season with 2 teaspoons kosher salt and a few grinds of black pepper. Reserve at room temperature if using within 3 hours, otherwise refrigerate uncovered to cool.
7. Heat a large saute pan over medium high heat. Add ⅓ cup olive oil and then the mushrooms. Fry the mushrooms in the oil until golden, crisp and juices have evaporated, about 3-4 minutes.
8. Add the shallots, garlic, thyme and parsley and cook until the garlic and shallots are golden, 1-2 minutes. Season to taste with salt and pepper.
9. Divide the mushrooms evenly between the 2 pans or spread evenly in the bottom of one. Ladle custard over the mushrooms to just below the edge of the crust.
10. Bake in a preheated 350 degrees F oven until filling is puffed and golden, about 45 minutes. Let rest for 15 minutes before slicing into wedges. Can be served warm or at room temperature within 4 hours of baking.
*when using foraged mushrooms be sure that they have been examined by an experienced mushroom forager or mycologist before consumption.