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

1. For crust: Blend flour and salt in food processor.
2. Cut in butter using on/off turns mix resembles coarse meal.
3. Add in sufficient water to blend dough.
4. Pat dough into ball; flatten into a disk.
5. Wrap in plastic and refrigeratefor 45 min.
6. Roll out dough on floured surface to 12-inch round.
7. Transfer to a 9-inch-diameter tart pan with removable bottom.
8. Trim edges, leaving 1/2-inch overhang.
9. Fold overhang in to create double-thick sides.
10. Press tart edges to raise dough 1/8 inch above pan.
11. Refrigerate30 min For Filling: Bring water to a boil in saucepan.
12. Add in mushrooms; remove from heat and let stand 30 min.
13. Remove the mushrooms from the liquid; reserve liquid.
14. Heat butter in heavy large skillet over high heat.
15. Add in sliced mushrooms and sausages.
16. Saute/fry till deep golden brown, about 10 min.
17. Add in shallots; saute/fry 2 min.
18. Add in red wine and mushroom liquid.
19. Simmer till almost all liquid is absorbed, about 3 min.
20. Fold in minced chives.
21. remove from heat and cold.
22. Preheat oven to 375 F Line crust with foil.
23. Sprinkle half of the grated cheese in crust.
24. Cover with mushroom - sausage mix.
25. Whisk cream , egg yolks, egg and minced chives in a bowl.
26. Pour egg mix over mushrooms.
27. Top with remaining cheese .
28. Bake till filling is set and top is golden brown, about 30 min.
29. 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)