For crust: 1 1/2 cups flour 1/4 tsp salt 3/4 cup unsalted butter, cut into pieces 1/4 cup ice cold water For filling: 1 1/2 cups whipping cream 5 large garlic cloves, peeled 1 large egg 1/2 teaspoon salt 1 tbs olive oil 4-6oz fresh shitake mushrooms, stemmed and sliced 1 bunch chard leaves, coarsely chopped with stems removed 4 oz soft goat cheese at room temperature To make the crust: Blend flour and salt in processor. Add butter; process until coarse meal forms. Add ice water; process until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill 30 min. (Can be made 1 day ahead. Keep chilled. Soften slightly before rolling out.) Preheat oven to 375°F. Roll out dough on floured surface to 15-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim off excess dough. Freeze crust 20 min. Line crust with foil. Fill with dried beans or pie weights. Bake until sides are set, about 20 minutes. Remove foil and beans; bake until pale golden, piercing with toothpick if crust bubbles, about 15 minutes. Cool. Maintain oven temperature. To make the filling: Bring cream and garlic to boil in heavy medium saucepan. Reduce heat to medium; simmer until mixture is reduced to 1 cup, whisking occasionally, about 15 minutes. Cool. Puree in processor, blending in egg and salt. Meanwhile, heat oil in large skillet over medium heat. Add chard and mushrooms; sauté until tender, about 5 min. Season with salt and pepper, and cool. Spread goat cheese over bottom of crust. Sprinkle mushrooms & chard over. Spoon cream mixture over. Bake until filling is set, about 20 minutes. Cool on rack. Recipe from FarmFreshtoYou.com |
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