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9 tablespoons (4-1/2 oz) unsalted butter at room temperature

1 small egg, lightly beaten, at room temperature

3 tablespoons room temp. water

Pinch of salt

2 tablespoons unbleached flour

1 teaspoon butter to coat the mold


Glaze: 1 egg yolk diluted with 1 teaspoon water and pinch of salt



2 tablespoons unsalted butter

1 pound wild mushrooms:

leaves from 4 stems fresh thyme

kosher salt and freshly ground pepper, to taste

1 cup light cream

2 large eggs

2 large egg yolks

1/2 teaspoon salt




Pulse the butter in the workbowl of a food processor until fluffy.  Add the egg and process to blend.  Repeat with the water.  Add the salt and all but 2 tablespoons of flour and pulse just until the flour is incorporated.  Add remaining flour only if the dough is sticky.


Transfer the dough to a sheet of wax paper.  Use your hands to form a ball then press it into a flat disk.  Tightly wrap in paper and refrigerate for at least 1 hour or up to 24 hours.


Generously butter an 11” springform pan.  Remove the chilled dough, dust lightly on both sides, and roll it out between layers of wax paper into an 12" circle.  Remove the top layer of paper and turn the dough into a false-bottomed 11" tart pan.  Gently tuck excess dough into the vertical edge of the pan.  Prick the surface generously.  Cover and refrigerate 1 hour.


Prebake Crust:

Preheat the oven to 375 degrees.  Unwrap and place lined shell on a sheet pan and bake for 15 minutes until set.  Remove the tart shell.  Lightly brush with diluted egg yolk and return to the oven for 2 minutes more.  Cool the crust 10 minutes before filling. Turn the oven down to 350 degrees.




Wipe or brush clean the mushrooms, trim and slice them.  Melt the butter in a large skillet and saute the mushrooms over medium high heat until they wilt and the moisture they produce is cooked off.  Stir in the thyme leaves and season with salt and pepper to taste.  Turn the mushrooms out into the prebaked shell.


Whisk the eggs together well.  Gradually whisk in the cream and salt.  Spoon filling over the mushrooms.


Bake for 30 minutes, or until the custard is set.  Serve warm but not hot or at room temperature.


Yield: 8 entree servings; 10-12 appetizer servings