Sharing this recipe from MarthaStewart.com A New Way to Bake (Clarkson Potter)
- Keyword - Mushrooms
Ingredients
Crust
- 3/4 cup - whole-wheat flour
- 3/4 cup - unbleached all-purpose flour - plus more for dusting
- 1 tsp - kosher salt
- 1/4 cup - tahini
- 3 tbsp - extra virgin olive oil
- 3-4 tbsp - ice water
Filling
- 2 tbsp - extra virgin olive oil
- 1/2 cup - finely chopped shallot
- 1 garlic clove - minced
- 1/4 tsp - red-pepper flakes - plus more for serving
- 1 pound - wild mushrooms - stems trimmed and caps sliced
- 1/2 tsp - kosher salt
- 3/4 cup - Gruyére coarsely grated
- 2 large - eggs - lightly beaten
- 1/4 cup - flat leaf parsley leaves - finely chopped plus more for serving
Instructions
1. Crust: Preheat oven to 425 degrees. In a large bowl, whisk together both flours and salt. Stir in tahini, oil, and 3 tablespoons water. Knead in bowl until a ball forms; add up to 1 tablespoon more water, if needed. Transfer dough to a lightly floured surface. Roll dough into a 12-inch round and fit it into a 9 1/2-inch tart pan with a removable bottom. Trim flush with rim. Prick bottom of dough all over with a fork. Bake, rotating the pan halfway through, until crust is golden brown and crisp, about 35 minutes. Let cool on a wire rack.
2. Filling: Reduce oven temperature to 350 degrees. In a large skillet, heat oil over medium. Add shallot, garlic, and red-pepper flakes; cook, stirring, until shallot is softened, about 4 minutes. Add mushrooms and salt. Cook until mushrooms are tender and golden brown in spots, 6 to 8 minutes. Let cool slightly.
3. Step 3: In a large bowl, combine cheese, eggs, parsley, and mushroom mixture. Pour filling into crust. Bake tart, rotating the pan halfway through, until just set, 30 to 35 minutes. Transfer pan to a wire rack and let the tart cool slightly, about 10 minutes. Top with parsley, and serve warm or at room temperature with more red-pepper flakes. (Tart can be refrigerated, covered, overnight; bring to room temperature or reheat before serving.)
