Ingredients
-
-
1 1/2
-
1/2
-
1/2
-
2
-
2
-
-
2
-
2
-
1/2
-
3/4
-
1
-
2
-
3
-
1 1/4
Directions
Mushroom-Almond Tart, This is a very tasty brunch recipe – or just a light meal with a salad
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Steps
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1
Done
|
Make Crust: in a Bowl, Combine Flour and Salt; Add Butter and Rub With Fingertips Until It Resembles Coarse Meal. |
|
2
Done
|
Add Yolks and 2 Tblsps Ice Water, or Enough to Form a Soft, but not Sticky, Dough, Tossing With a Fork, and Form Into a Ball. |
|
3
Done
|
Knead Dough Lightly With Heel of Hand For a Few Seconds to Distribute Butter. |
|
4
Done
|
Re-Form Into a Ball and Chill, Wrapped, For 1 Hour. |
|
5
Done
|
(may Be Made 2 Days in Advance) Butter an 8 Inch Tart Pan With a Removable, Fluted Rim. |
|
6
Done
|
Roll Out 2/3s of Dough 1/8 Inch Thick on a Lightly-Floured Surface. |
|
7
Done
|
Fit It Into Prepared Tart Pan, Pushing Dough Down Slightly at Top Edge of Pan to Make the Walls Thicker Than the Bottom. |
|
8
Done
|
Roll Rolling Pin Over Top of Dough to Cut Off Excess and Press Dough Gently Against Pan So That It Rises Inch Above the Rim. |
|
9
Done
|
Prick Bottom Lightly With Fork and Chill 30 Minutes. |
|
10
Done
|
Roll Out Remaining Dough 1/8 Inch Thick and, With a Sharp Knife, Cut Out 8, 8 X Inch Strips. |
|
11
Done
|
Chill Strips on a Lightly-Floured Baking Sheet For About 30 Minutes (let Soften at Room Temperature 5 Minutes Before Using). |
|
12
Done
|
Make Filling: Cook Shallot in Butter Over Moderately-Low Heat, Stirring, Until Softened. |
|
13
Done
|
Add Mushrooms, Season to Taste, and Cook Over Moderately-High Heat, Stirring, For 4 Minutes, or Until Liquid Is Evaporated. |
|
14
Done
|
Transfer to a Small Bowl and Let Cool to Room Temperature. |
|
15
Done
|
in a Bowl, Whisk Together Cream, Whole Egg, Egg Yolks and Stir in Mushroom Mixture, Parsley, Ground Almonds, Nutmeg, and Season to Taste. |
