Wild Mushroom Tart

Ingredients

• 1.25 cups all-purpose flour
• 0.5 tsp kosher salt
• 8 tbsp unsalted butter – cold, cut into small cubes
• 4 tbsp ice water – ice-cold
• 2 tbsp all-purpose flour – for dusting
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 24 ounces mixed wild mushrooms – trimmed and sliced
• 0.75 tsp kosher salt
• 0.5 tsp black pepper – freshly ground
• 0.5 cups shallot – finely chopped
• 2 cloves garlic – minced
• 1 tsp thyme leaves – fresh, chopped
• 0.25 cups dry white wine
• 3 large eggs
• 0.75 cups heavy cream
• 0.5 cups whole milk
• 4 ounces Gruyère cheese – grated
• 0.25 tsp kosher salt
• 0.25 tsp black pepper – freshly ground
• 2 tbsp flat-leaf parsley – chopped

Instructions

1. In a large bowl, whisk together the all-purpose flour and the 0.5 tsp kosher salt.
2. Cut in the 8 tbsp cold, cubed unsalted butter with a pastry cutter or fingertips until the mixture resembles coarse crumbs with pea-size bits.
3. Sprinkle in the ice-cold ice water and toss just until the dough comes together. Press into a disk, wrap, and chill 30 minutes.
4. Heat the oven to 400°F (200°C). Lightly flour your work surface with the 2 tbsp flour for dusting, then roll the dough into a 12-inch round.
5. Fit the dough into a 9-inch tart pan with removable bottom. Trim excess, dock the base with a fork, line with parchment, and fill with pie weights.
6. Blind-bake 15 minutes, then remove parchment and weights and bake 5–8 minutes more until the shell looks dry and just turning golden at the edges. Cool on a rack and reduce oven to 375°F (190°C).
7. Heat the olive oil and the 2 tbsp unsalted butter in a large skillet over medium-high heat until sizzling. Add the mixed wild mushrooms and cook undisturbed 2–3 minutes, then stir.
8. Season the mushrooms with the 0.75 tsp kosher salt and the 0.5 tsp freshly ground black pepper. Continue cooking, stirring occasionally, until the released liquid evaporates and the mushrooms are browned, 8–10 minutes total.
9. Add the finely chopped shallot and cook until softened, 2–3 minutes. Stir in the minced garlic and chopped thyme leaves and cook until fragrant, 30–60 seconds.
10. Deglaze with the dry white wine, scraping up browned bits. Simmer until nearly dry, 1–2 minutes, then remove from heat and let cool 5–10 minutes. Stir in the chopped flat-leaf parsley.
11. In a bowl, whisk the eggs, heavy cream, whole milk, the 0.25 tsp kosher salt, and the 0.25 tsp freshly ground black pepper until smooth. Fold in the grated Gruyère cheese.
12. Spread the mushroom mixture evenly in the tart shell. Pour the custard over the mushrooms, distributing the cheese evenly.
13. Bake at 375°F (190°C) until the custard is just set with a slight wobble in the center and the top is lightly golden, 25–30 minutes.
14. Cool 10–15 minutes, then remove the tart from the pan. Slice and serve warm or at room temperature.