Baked Mushroom And Sausage Tart Recipe
- 1 1/4 c. All purpose flour
- 1/2 tsp Salt
- 2 Tbsp. Cool water
- 1/2 c. Butter, cut into small pcs
- 1 c. Water
- 1/4 c. Butter
- 10 ounce Dry chanterelle(or possibly morel)
- 1/4 lb Sausage cut into 1 cm slices
- 1/4 c. Minced shallots
- 2 Tbsp. Red wine
- 2 Tbsp. Minced chives
- 2/3 c. Grated Gruyere cheese
- 3/4 c. Whipping cream
- 2 lrg egg yolks
- 1 lrg egg
- For crust: Blend flour and salt in food processor.
- Cut in butter using on/off turns mix resembles coarse meal.
- Add in sufficient water to blend dough.
- Pat dough into ball; flatten into a disk.
- Wrap in plastic and refrigeratefor 45 min.
- Roll out dough on floured surface to 12-inch round.
- Transfer to a 9-inch-diameter tart pan with removable bottom.
- Trim edges, leaving 1/2-inch overhang.
- Fold overhang in to create double-thick sides.
- Press tart edges to raise dough 1/8 inch above pan.
- Refrigerate30 min For Filling: Bring water to a boil in saucepan.
- Add in mushrooms; remove from heat and let stand 30 min.
- Remove the mushrooms from the liquid; reserve liquid.
- Heat butter in heavy large skillet over high heat.
- Add in sliced mushrooms and sausages.
- Saute/fry till deep golden brown, about 10 min.
- Add in shallots; saute/fry 2 min.
- Add in red wine and mushroom liquid.
- Simmer till almost all liquid is absorbed, about 3 min.
- Fold in minced chives.
- remove from heat and cold.
- Preheat oven to 375 F Line crust with foil.
- Sprinkle half of the grated cheese in crust.
- Cover with mushroom - sausage mix.
- Whisk cream , egg yolks, egg and minced chives in a bowl.
- Pour egg mix over mushrooms.
- Top with remaining cheese .
- Bake till filling is set and top is golden brown, about 30 min.
- Cold on rack 15 min.
flour, salt, water, butter, water, butter, sausage, shallots, red wine, chives, gruyere cheese, whipping cream, egg yolks, egg
Taken from cookeatshare.com/recipes/baked-mushroom-and-sausage-tart-75094 (may not work)