Asian/Fushion Wild Mushroom Tart

• 6 stalks King mushrooms
• 8-10 ounces Shitake mushroom
• 8 ounces Oyster mushrooms
• 12 ounces Ricotta cheese
• 4 ounce Goat Cheese
• 2 tablespoons Fresh ginger grated
• 3 clove Garlic
• .4 cup Shallot
• 2 tablespoons Sesame Oil
• .5 stick Butter
• 2 tablespoons Olive Oil
• 1 tablespoon Thai Basil
• 1 tablespoon Fresh Sage
• 2 tablespoon Fresh parsley
• 3 tablespoons Chives
• 1 tablespoon Soy sauce
• 1 tablespoon Ground coriander
• 2 tablespoons Toasted sesame seeds
• 1 recipe Tart dough made with half white and half wheat pastry flour
• 2.5 tablespoons 5 spice powder
• 1 can Condensed milk (or use heavy cream)
• 3 tablespoons Coconut cream (optional)

1. Make tart dough of your choice, using part white and part wheat pastry flour. Chill all ingredients including the flour in the freezer before mixing in processor. Pat into ball, then a disk and refrigerate. Can make this the day before
2. Preheat oven to 375. Roll out the dough when chilled to fit a 9-inch springform pan. Lay it in the pan leaving extra on the edges to allow for shrinkage. Sprinkle sides with toasted sesame seeds if desired. Cover with foil, fill with beans/rice etc. or use pie weights. Bake for approximately 15-20 minutes until light golden on the edges. Remove weights and foil and if needed bake 5 more minutes
3. Clean mushrooms with a brush or damp paper towel. Do NOT wash--it does make a big difference. Slice king mushrooms lengthwise into 1/2 inch slices. Stem and slice shitakes. Slice larger oyster mushrooms.
4. Heat equal amounts butter and olive oil in two large heavy saute pans, preferably cast iron. You can also just cook them in batches. Carmelize the mushroom by putting them in a single layer. Do not move the mushrooms until they're carmelized on one side, a couple minutes. Then turn and carmelize other side. Continue to cook, not overstirring, until all mushrooms are done. Add fresh herbs except chive, 5 spice powder, coriander powder, shallots, and garlic. At this point, keep stirring the ingredients to avoid overcooking the garlic or shallots. You want the spices to get enough heat to release maximum flavor.
5. While mushrooms are finishing, mix the ricotta and goat cheese with 2/3 of the chives, snipped into small pieces. Add a couple pinches of additional 5-spice powder and mix well with a rubber spatula. It should be room temperature.
6. Add condensed milk (or equivalent amount of heavy cream), and coconut cream if desired. Cook down until mushrooms and sauce are a thick, creamy texture.
7. Finish mushrooms at the end with remaining toasted sesame seeds, soy and drizzle with sesame oil. Sesame oil loses its flavor as cooked, so leave this until the end. Season to taste with sea salt and fresh ground pepper
8. Spread ricotta/goat cheese mixture on the bottom of the tart shell. Top with mushroom mixture, arranging the top layer in a fanned pattern if desired.
9. Bake tart for approximately 25 minutes, checking after 15 to ensure crust isn't overbrowning.
10. Remove tart from oven and sprinkle with chopped chives, and additional finely chopped parsley if desired.
11. Let tart rest for 10 minutes before removing from pan and serving.

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Taken from www.epicurious.com/recipes/member/views/asian-fushion-wild-mushroom-tart-58e2cd0f0e58ea1cc02885cc (may not work)