Botanical Mushroom Tart | culture: the word on cheese
To create your own botanical mushroom tart, practice arranging your pan-browned mushrooms on a paper towel cut to the same size as your tart pan.
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Ingredients
- 1½ cups unbleached all-purpose flour
- ¾ teaspoon fine sea salt
- ½ cup 4 ounces / 1 stick cold unsalted butter, cut into small pieces
- 3 to 4 tablespoons ice water
- 4 eggs
- ¾ cup heavy cream
- 2 cups shredded smoked mozzarella cheese
- 1 cup grated Parmigiano-Reggiano cheese
- 4 ounces assorted fresh wild mushrooms (such as shiitake, chanterelle, and nameko)
- Extra-virgin olive oil for brushing
- Several sprigs of fresh fennel fronds
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