Mushroom Tart

• 1/3 cup extra-virgin olive oil, divided
• 2 pounds cleaned, mixed mushrooms, sliced
• Salt
• Black pepper
• 2 tablespoons butter, divided
• 2 to 3 shallots, minced
• 4 cloves garlic, minced
• 1 1/2 tablespoons thyme leaves, chopped
• 1 cup heavy cream
• 1/4 cup grated Parmesan
• 1/2 cup lemon juice
• 1 egg, beaten
• 2 tablespoons parsley, minced
• 1 sheet frozen puff pastry, thawed
• Flour, for dusting work surface

1. 1 pound dry beans or pie weights
2. Preheat oven to 425 degrees F.
3. Heat a large saute pans over high heat. Working in batches saute the mushrooms, divide oil and mushrooms in 1/2. When the oil is hot but not quite smoking, add the mushrooms, season with salt and pepper, add 1/2 the butter and allow to caramelize. Transfer cooked mushrooms to a bowl, repeat with uncooked mushrooms. Once the second batch of mushrooms have cooked down to half their volume, add back the 1st batch of mushrooms to the pan.
4. 2. Add the shallots and garlic and cook until the light brown and fragrant. Add the thyme until it crackles. Add the cream and bring up to a simmer. Reduce the cream by about half and stir in the grated parmesan, and the lemon juice. Shut off the flame and quickly stir in the beaten egg.
5. 3. Remove from the stove and let cool to room temperature. Add parsley and stir.
6. 4. While mushroom mixture is cooling, roll out the pastry dough on a floured surface. Roll the dough out so that it will line a 10-inch removable bottom tart pan. Line the dough with parchment paper and fill with the dry beans. Bake for 10 to 12 minutes, remove from the oven and let cool to room temperature. Remove beans and paper.
7. 5. Lower oven temperature to 400 degrees F.
8. 6. When both the filling and shell have cooled to room temperature fill the shell with the mushroom mixture and top with the crumbled blue cheese. Arrange the tart mold on a cookie sheet and bake for 20 to 30 minutes. Remove from the oven and allow to cool to room temperature before serving. Slice in wedges and serve

extravirgin olive oil, mixed mushrooms, salt, black pepper, butter, shallots, garlic, thyme, heavy cream, parmesan, lemon juice, egg, parsley, pastry, flour

Taken from www.epicurious.com/recipes/member/views/mushroom-tart-50099649 (may not work)