Are you a Coast Explorer? Subscribe to Coast Explorer now and don't miss another issue featuring our beautiful photography and design, interesting feature stories and guides to coastal attractions, events, dining, shopping, arts and lodging.
Annual subscriptions (3 issues) now only $15.
When there are fresh wild mushrooms on hand, this tart doubles up the mushroom flavor by the addition of reconstituted dried mushrooms, as well. It can be served warm from the oven or at room temperature. It is a versatile dish, appropriate for just about any meal of the day, or served as an appetizer.
Makes two tarts, one 10-inch and one 12-inch tart.
2 1/2 cups unbleached all-purpose flour
1 teaspoon sea salt
1 cup unsalted butter, cut into small pieces
3/8 cup very cold water
In a food processor, combine flour and sea salt for about 10 seconds. Add the unsalted butter and process until the mixture becomes crumbly and resembles coarse meal. With the processor running, pour the water a little at a time until mixture begins to form a ball. Empty the dough onto a pastry board and gather it into a ball. Wrap in plastic wrap and refrigerate for two hours.
Divide dough into two pieces, one larger than the other. Roll out each round to be about 2 inches wider than the pan you'll be using. Place in the tart pan, making sure to fit it into the bottom edges of the pan. Fold the excess back into the inside and crimp the edges. Use a fork to prick the bottom and sides. Refrigerate while rolling other crust. Cover with a round of oiled aluminum foil and fill with pie weights or beans. Bake in oven preheated to 350 degrees for 15 minutes. Remove from oven and take foil and beans off. Return to oven for 3 minutes more. Allow to cool before filling.
4 ounces dried porcini mushrooms
2 cups boiling water
Soak the above for 1 hour
1 red onion, medium sized, finely chopped
4 Tablespoons unsalted butter
1 Tablespoons tomato paste
1 cup mushroom soaking liquid, strained well
1 cup chicken stock
1/2 cup chopped fresh herb, such as basil or parsley (fresh thyme is also good, but doesn't require as much)
2 cups fresh, wild mushrooms, chopped
Simmer the above until the liquid boils off and the mixture begins to thicken. Remove from heat, and allow to cool somewhat.
Add the following to the above mixture.
6 eggs, slightly beaten
1 cup grated parmesan cheese
salt and pepper to taste
Pour the mixture into the pre-baked tart crusts. Bake the smaller tart for 25 minutes and the larger one for 30 minutes. Allow to rest before slicing and serving.
Compliments of The Shelburne Inn, Seaview WA (800) 466-1896 or