Porcini Mushroom Tart (Torta di Fungi)

Ingredients

Instructions

1. 1

   Put flour in a food processor bowl fitted with a metal blade. Add the butter, cut into pieces, on top of the flour. Pulse the processor until butter incorporates and makes a mealy mixture. Add in salt and water and pulse to form a dough. Add more water if necessary. Remove the dough to a plate. Wrap the dough in plastic wrap and refrigerate for 1 hour.

2. 2

   While the dough is resting, chop the parsley and onion together in the bowl of a food processor fitted with a metal blade. Heat the oil and butter in a heavy saucepan. Add the onion mixture and saute for 8 minutes, until onion is translucent. Do not brown.

3. 3

   Add all the mushrooms to the onion mixture in the pan. Add the tomato paste. Saute for 5 minutes, stirring every once in a while. Add the broth and season the mixture with salt and pepper. Cook slowly until the broth has evaporated, about 30 minutes. Cool this filling completely.

4. 4

   Butter a 9 1/2 inch tart pan with a removable bottom.

5. 5

   Flour a work surface. Unwrap the dough and knead it for a minute. Roll into a round of 14 inches in diameter. Using your rolling pin, pick up the dough and place over the buttered pan. Press the dough into the pan, pressing sides to be even. Roll the rolling pin over the top to remove excess. Puncture the dough with a fork all over on the bottom. Put a sheet of parchment over the pan and fill the pan with pastry weights. Refrigerate the pastry for at least 45 minutes.

6. 6

   Preheat the oven to 375º F. Bake the tart for 30 minutes, with the weights in the pan. Remove from oven, lift out the paper and weights and return to the oven. Bake for an additional 10 to 15 minutes, until pastry is golden brown. Push the crust down if it bubbles.

7. 7

   While the crust is baking, finish the filling by adding the eggs and cheese to the cooled filling ingredients -- taste for seasoning.

8. 8

   Remove the crust from the oven and cool for 10 minutes. Carefully pour the filling into the tart and bake for an additional 20 to 25 minutes until puffed and solid in the center.

9. 9

   Remove pan from the oven a let cool for 15 minutes. Transfer to a serving platter and serve warm.