Morel Tart

Recipe Ingredients

		Savory tart dough for 10" tart
		Raw rice - for weighting shell
2 cups	474ml	Sercial Madeira
1 cup	62g / 2.2oz	Finely-chopped onion
3 tablespoons	45ml	Unsalted butter
1 lb	454g / 16oz	Morel mushrooms - chopped fine
2 lbs	908g / 32oz	Cultured mushrooms
1 teaspoon	5ml	Dried thyme - (to 2 tspns) - crumbled
4 oz	113g	Cream cheese
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Eggs - beaten lightly (large)
2 cups	474ml	Milk
2		Enoki-dake mushrooms - bottom 2" cut off
		And discarded, for garnish, (available at
		Some markets & specialty produce markets)
		Fresh lemon juice - for brushing the
		Enoki-dake mushrooms
		Chives or scallions greens - cut into long
		Julienne strips for garnish

Recipe Instructions

Roll the dough into a round 1/8-inch-thick on a floured surface and fit it into a 10-inch tart pan with a removable fluted rim. Prick the bottom of the shell lightly and chill the shell for 1 hour. Line the shell with wax paper, fill the paper with the rice, and bake the shell in the lower third of a preheated 400 degree oven for 15 minutes. Remove the rice and paper carefully and bake the shell for 5 minutes more, or until it is golden.

In a large skillet cook the onion in the butter over moderately-low heat, stirring, until it is softened, add the morels and fresh cultivated mushrooms, and cook the mixture, stirring, until the liquid the mushrooms give off is evaporated. Add the Madeira, the thyme, and cook the mixture, stirring, until the liquid is evaporated. Add the cream cheese and salt and pepper to taste, cook the mixture, stirring, until the cream cheese is melted, and let it cool. Stir in the eggs and the milk and pour the mixture into the tart shell. Arrange the enoki-dake decoratively along the edge of the tart, brush them with the lemon juice, and bake the tart in a preheated 350 degree oven for 30 to 45 minutes, or until a tester comes out clean.

Let the tart cool in the pan on a rack for 10 minutes and remove the rim carefully. Transfer the tart to a platter and garnish it with the chives.

This recipe yields 12 hors d'oeuvre servings.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-E246 broadcast 05-24-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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