Food #7 – Chef Glenn


by Glenn Estry

Wild Mushroom Tart –


  1. Crust
    1 1/4 cups all purpose flour
    1/2 teaspoon salt
    1/2 cup (1 stick) chilled unsalted butter, cut into pieces
    2 tablespoons (about) ice water
    Or use ready-made pie crust
  2. Filling
    1/4 cup (1/2 stick) unsalted butter
    10-16 ounces (uncooked weight) mix of crimini, button, morel, shiitake (stems removed), or other mushrooms you like, sliced. (In Fall, you can  add chanterelles)
    1/4 cup minced shallots
    2 tablespoons Cognac or brandy (or bourbon)
    1- 2 tablespoons herbs de Provence*
    2/3 cup grated Gruyère cheese (Swiss cheese is a good substitute)
    3/4 cup whipping cream
    2 large egg yolks
    1 large egg


  1. For crust: Skip if using ready-made crust
    1. Blend flour and salt in processor. Cut in butter using on/off turns until mixture resembles coarse meal. Add enough water to blend dough. Gather dough into ball; flatten into disk. Wrap in plastic, chill 45 minutes.
      Roll out dough on floured surface to 12-inch round.
    2. Transfer to 9-inch-diameter tart pan with removable bottom. Trim edges, leaving 1/2-inch overhang. Fold overhang in to form double-thick sides. Press tart edges to raise dough 1/8 inch above pan. Chill 30 minutes.
  2. For filling:
    1. Lightly toss all sliced mushrooms in a large bowl.
    2. Melt butter in heavy large skillet over high heat. Add mushrooms. Lightly season with salt; sauté until deep golden, about 5-10 minutes. Add shallots; sauté 2 minutes. Add Cognac. Boil until almost all liquid is absorbed, about 3 minutes. Mix in 1 teaspoon herbs. Cool.
    3. Preheat oven to 375°F. Line crust with foil. Fill with dried beans or pie weights; bake until golden, about 15 minutes. Maintain oven temperature.
    4. Sprinkle 1/3 cup cheese in crust. Cover with mushrooms. Whisk cream, yolks, egg and 1 tablespoon herbs in bowl. Pour custard over mushrooms.
    5. Top with remaining cheese. Bake until filling is set and top is golden, about 30 minutes. Cool on rack 15 minutes. 

      *Herbs de Provence
      Grind rosemary and fennel seed in a spice grinder; transfer to a mixing bowl. Stir savory, thyme, basil, marjoram, lavender, parsley, oregano, tarragon, and bay powder with the rosemary and fennel. Store in an air-tight container between uses.
      Or purchase wherever gourmet spices are sold


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