I do like mushrooms and pastry crust so the combination of this spring tart really appealed to me. The problem is, I loathe eggs. The idea of taking this succulent mix of mushrooms and tossing them into a Gluten-free pastry tart and adding some eggs and cream, was almost too much for me. Once I had the mushrooms ready I just wanted to sit down and eat them and forget the tart altogether. I can't say I loved the tart like I loved the mushrooms but it was special and stylish, exactly what I was looking for as part of my vegetarian dinner Tuesday Evening.
I made my own Gluten-free tart shell, following a recipe from Gluten-Free Girl and the Chef. You will have to get their book if you want the recipe, I can't copy it here. It is a very nice, flaky pastry that won't disappoint. You could also get an ready made Gluten-free pie shell from Whole Foods, they are quite good.
Regardless these mushrooms are delish. I wouldn't hesitate to serve them as a stand alone side with a piece of grilled or roasted meat, atop crostini or lathered on a piece of toast.
Dried Porcini and Fresh mushroom tart
1 ounce dried porcini mushrooms
1/2 cup white wine or dry sherry
9 inch tart shell
1 tablespoon olive oil plus a teaspoon
1/2 pound white or brown mushrooms, sliced 1/4 inch thick
1/2 pound portabella mushrooms, gills removed, sliced 1/4 inch thick
1 large white onion diced small
sea salt and freshly ground pepper
1 heaping tablespoon tomato paste
2 tablespoons minced parsley and thyme
2/3 cup cream
Preheat oven to 425. Prepare tart shell or pie shell and pre-bake
Put the porcini in a saucepan with the wine and half a cup of water, bring to a boil, turn off head, cover and let sit for 30 minutes. Strain through a fine strainer into a bowl and chop the mushrooms into smaller pieces. Reserve the soaking water.
Heat oil in a wide skillet. Add the onion and cook over medium-high heat, stirring frequently until the onions start to brown, about 5 minutes. Add the fresh mushrooms. Raise heat to high, season with salt and pepper, tossing until they start to color, about 10 minutes. Stir in the tomato paste and a few tablespoons of the mushroom-soaking liquid. Add the porcini and continue cooking, adding more mushroom liquid in small amounts until the mushrooms are tender and glazed about 15 minutes. Add half the herbs.
Scoop the mushrooms into your prepared tart pan or pie shell. Blead the egg with the cream and pour the custard over the mushrooms. Bake until the custard is set, about 30 minutes. When done, sprinkle with remaining herbs and dab some olive oil over the mushrooms to make them shine. Serve warm or at room temp.