Exotic Mushroom Tart
Ingredients
- 2 0.5 cup all-purpose flour, plus 2 tablespoons
- 2 tsp salt
- 0.5 tsp cayenne pepper
- 1 cup lard
- 3 tbsp ice water
- 2 tbsp butter
- 0.5 cup minced onions
- 4 cup sliced exotic mushrooms (shiitakes, chanterelles, oyster, etc.)
- 2 tsp chopped garlic
- 2 cup heavy cream
- 3 each large eggs
- 1 dash hot pepper sauce
- 1 dash Worcestershire sauce
- 1 cup grated white cheddar cheese
- 4 oz Parmigiano-Reggiano, shaved
- 2 cup fresh pea shoots
- 1 tbsp white truffle oil
Instructions
- 1
In a mixing bowl, combine 2½ cups flour, salt, and cayenne. Cut in the lard until the mixture resembles coarse meal. Add ice water 1 tablespoon at a time until the dough comes together. Form into a ball, wrap in plastic, and refrigerate for 1 hour.
- 2
Preheat oven to 350°F (175°C). Roll out the dough into a 12-inch round, about 1/4 inch thick. Press into a 10-inch tart pan. Prick the bottom all over with a fork.
- 3
In a medium sauté pan, melt the butter. Add the onions and sauté for 1 minute. Add the mushrooms and cook until slightly soft, about 3 minutes. Add the garlic and sauté for 1 minute. Season with salt and pepper.
- 4
In a mixing bowl, whisk together the cream and eggs. Season with salt, cayenne, hot sauce, and Worcestershire. Stir in the cheddar cheese and mushroom-onion mixture.
- 5
Pour the filling into the prepared tart shell. Bake for 30 to 35 minutes until the tart is set and golden.
- 6
Garnish with shaved Parmigiano-Reggiano, fresh pea shoots, and a drizzle of white truffle oil.