Wild Mushroom Tart - Merry Edwards

Name: Wild Mushroom Tart - Merry Edwards
Ingredients: 2 tablespoons butter; 2 large shallots, finely chopped; 6 ounces fresh shiitake mushrooms, stemmed & sliced; 6 ounces fresh wild mushrooms (Chanterelles, Trumpet Royale, Nameko, Maitake or your choice of local exotic fungi), stemmed & sliced; 1 teaspoon fresh thyme, chopped; Alea sea salt and fresh ground pepper; ½ cup fresh shredded Gruyère cheese; 3 large eggs; 1½ cups half and half; 3/4 cup + 2 tablespoons all-purpose flour; 2 tablespoons corn meal; 1/3 cup butter, cut into pieces; Pinch salt; 5 tablespoons ice water, as needed

merryedwards.com

Merry created this recipe as an appetizer to pair with her 2008 Sparkling Rosé, but it's wonderful with any of our bubbles.

View full recipe on merryedwards.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at merryedwards.com.

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Ingredients

2 tablespoons butter
2 large shallots, finely chopped
6 ounces fresh shiitake mushrooms, stemmed & sliced
6 ounces fresh wild mushrooms (Chanterelles, Trumpet Royale, Nameko, Maitake or your choice of local exotic fungi), stemmed & sliced
1 teaspoon fresh thyme, chopped
Alea sea salt and fresh ground pepper
½ cup fresh shredded Gruyère cheese
3 large eggs
1½ cups half and half
3/4 cup + 2 tablespoons all-purpose flour
2 tablespoons corn meal
1/3 cup butter, cut into pieces
Pinch salt
5 tablespoons ice water, as needed