What about this Wild Mushroom Tart from Smitten Kitchen?
Wild Mushroom Tart
1 cup + 2 Tbsp ALL-PURPOSE FLOUR
¼ cup YELLOW CORNMEAL
½ tsp KOSHER SALT
6 Tbsp UNSALTED BUTTER, chilled, diced
1 LARGE EGG
1 Tbsp OLIVE OIL
1 Tbsp BUTTER ~ additional to butter pans
2 MEDIUM SHALLOTS finely chopped
1 GARLIC CLOVE minced
½ lb CREMINI MUSHROOMS thinly sliced
1 lb ASSORTED WILD MUSHROOMS thinly sliced
1 tsp FRESH THYME LEAVES
1 tsp SALT
FRESH GROUND PEPPER
¼ cup MASCARPONE CHEESE at room temperature
¼ cup WHOLE MILK
2 LARGE EGGS
½ cup grated FONTINA CHEESE
¼ cup grated PARMESAN CHEESE
Combine the flour, cornmeal, and salt, in the work bowl of your food processor fitted with a blade, and pulse a few times to distribute the ingredients evenly. Add the butter, and pulse the machine until the butter is in small bits, the size of peas. Add the egg, and run the machine until the dough starts to clump together in large chunks.
On a lightly floured sheet of plastic wrap (I find that I have to get 2 sheets and overlay them with one another) shape your dough into a ball and flatten into a circular disk. Cover with another (or 2) piece of the plastic wrap and using a rolling pin, roll the dough out to a 12-inch circle. (I prefer to use plastic wrap for tart dough because the chances of the dough breaking on your before you transport it to the tart pan, are very low.) Once the dough has been rolled to correct size, peel off the top piece of the plastic wrap. Gently lift and invert the dough (and bottom piece of plastic wrap) over a 9-inch fluted, removable bottom tart pan. You can use the plastic and your fingers underneath to gently position the dough exactly where you want it. Carefully peel back the remaining piece of plastic, and press thee dough against the bottom and sides. Run your rolling pin firmly over the top edge of your pasty pan to remove the excess dough. Transfer the tart pan onto a baking sheet and place in the freezer for 20 to 30 minutes.
Preheat oven to 375°F. I made my crust and put it in the tart shell pans with removable bottoms. The size shown is a 6 inch tart pan and it made 4 of them. I buttered them really well. After I had the pie crust in the shell, I placed all on a baking sheet. Then made the filling. I sauté my shallots in the oil and butter until tender. Then added the garlic for just a second then mushrooms and thyme. I sauté mushrooms until almost all moisture was gone. I let the mushrooms cool and then added them to a bowl. Then add the remaining ingredients to the bowl the salt, pepper, mascarpone cheese, milk, eggs, fontina and parmesan cheeses. Once this is mixed well add it to the prepared pie shells. Do not over fill. I baked mine for 20 minutes and they came out nice and golden brown and the crust was wonderful nice and crunchy on the bottom.
