Wild Mushroom Tart
120 Minutes Inactive Time
Most ingredients are available in the market!
For the Crust
8 oz (1 cup) Unbleached All-Purpose Flour
4 oz (1 stick) Sweet Butter, Room Temperature
5 tbsp Cold Water
Pinch of Salt
For the Stuffing
1/4 cup Extra Virgin Olive Oil
1 cup Beef Broth, Warm
2 tbsp Sweet Butter
1 tbsp Tomato Paste
15 ea Italian Parsley Sprigs, Leaves Only
1 ea Red Onion, Peeled
2 oz Dried Porcini Mushrooms
Salt and Freshly Ground Black Pepper
3 ea Eggs
1/2 cup Parmigiano, Grated
Method of Preparation
1. For the crust- Sift the flour into a board and arrange it in a mound.
2. Cut the butter into pieces and place them over the mound.
3. Let stand for a 1/2 hour or until the butter softens.
4. Start mixing the flour into the butter with your fingers, then rub the flour and butter between your palms.
5. Make a well and put in the salt and water.
6. Start mixing with a fork, absorbing the flour-butter mixture.
7. Form a ball of dough with your hands.
8. Knead gently for 2 minutes.
9. Slightly dampen a cotton dish towel and wrap the ball of dough in it.
10. Let the dough rest in a cool place or on the bottom shelf of the refrigerator for at least 1 hour.
11. Meanwhile, prepare the stuffing.
12. Soak the dried mushrooms in a bowl of lukewarm water for about a 1/2 hour.
13. Finely chop the onion and parsley together on a board.
14. Heat the oil and butter in a heavy saucepan and, when the butter is completely melted, add the chopped ingredients.
15. Sauté gently for 10 minutes.
16. Drain the mushrooms and make sure they have no sand on them.
17. Add them to to the pan and then add the tomato paste.
18. Sauté for 5 minutes, stirring occasionally.
19. Add the broth and season the mixture with salt and pepper.
20. Cook slowly until almost all of the broth has evaporated, about 35 minutes.
21. Remove the pan from the heat, transfer the stuffing to a glass bowl and allow to cool for 1 hour.
22. Butter a 9 1/2 inch tart pan with a removable bottom.
23. Flour a pastry board.
24. Unwrap the dough and knead it for about 1 minute.
25. Then, using a rolling pin, roll out the dough to a round shape with a diameter of 14 inches.
26. Roll up the dough on the rolling pin and unroll it over the buttered pan.
27. Gently press the dough into the bottom of the pan.
28. Cut off the dough around the rim of the pan.
29. Using a fork, make several punctures in the pastry to keep the pastry from puffing up.
30. Fir a sheet of wat paper loosely over the pastry, then put weights or dried beans in the pan.
31. Refrigerate for a 1/2 hour.
32. Preheat the oven to 375 degrees F.
33. Put the tart in the oven and bake for 40 minutes.
34. Remove the pan from the oven, lift out the paper and weights and return to the oven.
35. Bake an additional 10 to 15 minutes.
36. Meanwhile, finish the stuffing.
37. Add the eggs and parmigiana to the cooled ingredients.
38. Add salt and pepper and mix well.
39. Remove the tart pan from the oven and let the pastry cool in the pan for 10 minutes.
40. Pour the stuffing into the baked shell and return it to the oven for 20 minutes more.
41. Remove the pan from the oven and let the tart cool for 15 minutes.
42. Transfer the tart to a serving platter.
43. Slice it like a pie to serve.
Giuliano Bugialli’s Foods of ITALY