Wild Mushroom Tart
| Yield: | 6 Servings |
| Categories: | Pies, Appetizers |
| For Crust | ||
| 1 1/2 | c | All-purpose flour |
| 3/4 | ts | Salt |
| 1/2 | c | Cold unsalted butter; cut into pieces |
| 3 | tb | Ice water |
| For Filling | ||
| 1 | c | Apple cider |
| 3/4 | c | Dried porcini mushrooms |
| 1/4 | c | Olive oil |
| 1 | sm | Onion; minced |
| 4 | oz | Fresh wild mushrooms; sliced |
| 8 | oz | White mushrooms; sliced |
| 1/4 | c | Applejack liquer |
| Salt and pepper; to taste | ||
| 1/2 | c | Chopped Italian parsley |
| 4 | Eggs | |
| 3/4 | c | Heavy cream |
| 3/4 | c | Shredded smoked mozarella |
| 1/2 | c | Grated Parmesan cheese |
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