Wild Mushroom Tart

Ingredients

• Serves 6-8
• Pâte Brisée
• 1 ¾ cup (224 g) all-purpose flour, plus more as needed
• ½ teaspoon salt
• 1 ¾ sticks (200 g) unsalted butter, cut into cubes and chilled
• 1 large egg
• For the Tart
• 4 cups (300 g) cèpe mushrooms or a mix of other wild mushrooms, cleaned
• 1 ounce (30 g) pancetta, finely chopped
• 2 shallots,
• 6 tablespoons (90 g) butter
• ¼ cup (30 g) all-purpose flour
• 3/4 cup (185 g) whole milk
• 1/3 cup (80 g) heavy cream
• 2 large eggs, lightly beaten
• Freshly grated nutmeg, to taste

Instructions

1. To make the crust:
2. In a mixer fitted with a paddle attachment, mix the flour, salt and butter until crumbly. With the machine running add the egg, then enough cold water (1 tablespoon or more) just until the dough starts to come together.
3. Divide the dough in half and press each half into a disk. Wrap each disk in plastic and refrigerate until firm, 30 minutes to an hour.
4. Remove one disk from the refrigerator and reserve the other for another use (the dough can be frozen for up to 1 month.)
5. Roll out the dough between two sheets of lightly floured parchment paper into a 10-inch round. Carefully transfer the dough to an 8-inch round fluted tart pan with a removable bottom, press the dough into the sides and bottom. Trim the edges against the rim. Place the lined tart shell in the freezer for thirty minutes or overnight.
6. When ready to bake, heat the oven to 375° F (180 ° C). Line the shell with parchment paper, fill with dried beans or pie weights and bake the crust until the edges are set, about 20 minutes. Remove the parchment and pie weights and prick the bottom with a fork. Return to the oven and bake another 8 minutes or until the crust looks cooked. Let cool on a wire rack.
7. To make the tart
8. Preheat oven to 325° F (160° C). In a large skillet, melt 2 tablespoons of butter (30 g) and add the mushrooms. Sauté for 3-5 minutes or until they release their juice, continue cooking until the liquid evaporates then add the chopped pancetta and diced shallots. Cook 1-2 minutes more then remove from heat and set aside.
9. Combine the milk and the cream in a saucepan and warm over a low-heat.
10. Melt the remaining butter over medium-low heat. Add the flour and cook, whisking constantly, until the mixture begins to bubble and start to smell nutty. Whisk in the milkand cream in a slow, steady steam. Continue to whisk and bring to a boil and cook another 2 minutes. Remove from the heat and let cool, whisking occasionally.
11. While still warm, but not hot, whisk in the eggs, incorporating until smooth. Season with grated nutmeg, salt and pepper.
12. With a slotted spoon, transfer the mushroom mixture to the tart shell, leaving behind any cooking juices and spread in an even layer. Pour the seasoned béchamel sauce over the mushrooms and smooth out the surface.
13. Place in the oven and bake until golden brown, about 25 minutes. Let cool 10-15 minutes. Serve warm.