Mushroom Tart
A rich treat from the food network and michael chiarello.
Steps
Preheat oven to 425 degrees f.
Heat 2 large saute pans over high heat.
Working in batches divide the olive oil between the 2 pans.
When the oil is hot but not quite smoking , add the mushrooms , season with gray salt and pepper , add the butter to each pan and allow to caramelize.
Once mushrooms have cooked down to half their volume , transfer all mushrroms to 1 pan.
Add the shallots and garlic and cook until the light brown and fragrant.
Add the thyme until it crackles.
Add the cream and bring up to a simmer.
Reduce the cream by about half and stir in the grated parmesan , and the lemon juice.
Shut off the flame and quickly stir in the beaten egg.
Remove from the stove and let cool to room temperature.
Add parsley and stir.
While mushroom mixture is cooling , roll out the pastry dough on a floured surface.
Roll the dough out so that it will line a 10-inch removable bottom tart pan.
Line the dough with parchment paper and fill with the dry beans.
Bake for 10 to 12 minu.
Ingredients
extra virgin olive oil, mixed mushrooms, salt & freshly ground black pepper, butter, shallots, garlic cloves, thyme leaves, heavy cream, parmesan cheese, lemon, juice of, egg, fresh parsley leaves, frozen puff pastry, flour, dried beans, blue cheese