1 ½ C all-purpose flour
½ t salt
10 T unsalted butter, chilled
5 T ice water
In a large bowl, combine the flour and salt. Cut the butter into the flour mixture, using your fingers, until the flour mixture forms small balls the size of a pea.
About 4 cups of mushrooms. I use Portobello, shitake, oyster, cremini and enoki.
1 T extra virgin olive oil
1 small purple onion
3 T unsalted butter
5 scallions, thinly sliced
Coarse sea salt
¼ C red wine
¾ C heavy cream
Fresh sage leaves
Roll out dough on a lightly floured piece of parchment paper. Place in the refrigerator to chill.
Clean mushrooms and slice larger ones into smaller slices. Set aside.
Heat the butter in your sauté pan over medium heat until very hot. Add the extra virgin olive oil and onions. Sauté onions until they are soft. Add the mushrooms and cook until tender, about 10 minutes. Add the shallots, season with salt and pepper to taste. Add the red wine to reduce until most of the liquid has evaporated. Reduce heat. Slowly add cream, stir to combine, and allow to cool.
Heat the oven to 400 degrees. Remove the dough from the refrigerator and spoon the mushroom mixture onto the center of the tart leaving about a 2 inch boarder around the edge. Fold the edge up to form a rim and take a fork to press the dough around the edges. Sprinkle with sea salt and sage leaves. Place back in the refrigerator so the dough can firm back up, about 20 minutes. Once the dough has firmed back up, place it in the preheated oven for about 40-45 minutes until the dough is golden brown.
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