Mixed Mushroom Tart

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 pre-made pie shell
• 1 tablespoon unsalted butter
• 1 tablespoon vegetable oil
• 3/4 lb mixed fresh wild mushroom, quartered lengthwise
• 2 tablespoons finely chopped shallots
• 1 teaspoon chopped fresh thyme
• 3/4 teaspoon salt
• 3/8 teaspoon black pepper
• 1/2 cup creme fraiche
• 1/2 cup heavy cream
• 1 large whole egg
• 1 large egg yolk

Recipe

• 1 put oven rack in middle position and preheat oven to 375°f (or as per pie shell directions). bake pie shell following package directions.
• 2 cool completely in pan on a rack, about 15 minutes.
• 3 make filling while shell bakes:.
• 4 heat butter and oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté mushrooms, shallot, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring frequently, until mushrooms are tender and any liquid given off is evaporated, 8 to 10 minutes. transfer to a bowl and cool to room temperature.
• 5 whisk together crème fraîche, heavy cream, whole egg, yolk, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl until combined.
• 6 fill and bake tart:.
• 7 reduce oven temperature to 325°f
• 8 scatter mushrooms evenly in tart shell and pour custard over them. bake tart in pan on a baking sheet until custard is just set and slightly puffed, 35 to 45 minutes.
• 9 cool tart in pan on rack at least 20 minutes, then remove side of pan. serve tart warm or at room temperature.