-
1
For crust: Blend flour and salt in food processor.
-
2
Cut in butter using on/off turns mix resembles coarse meal.
-
3
Add in sufficient water to blend dough.
-
4
Pat dough into ball; flatten into a disk.
-
5
Wrap in plastic and refrigeratefor 45 min.
-
6
Roll out dough on floured surface to 12-inch round.
-
7
Transfer to a 9-inch-diameter tart pan with removable bottom.
-
8
Trim edges, leaving 1/2-inch overhang.
-
9
Fold overhang in to create double-thick sides.
-
10
Press tart edges to raise dough 1/8 inch above pan.
-
11
Refrigerate30 min For Filling: Bring water to a boil in saucepan.
-
12
Add in mushrooms; remove from heat and let stand 30 min.
-
13
Remove the mushrooms from the liquid; reserve liquid.
-
14
Heat butter in heavy large skillet over high heat.
-
15
Add in sliced mushrooms and sausages.
-
16
Saute/fry till deep golden brown, about 10 min.
-
17
Add in shallots; saute/fry 2 min.
-
18
Add in red wine and mushroom liquid.
-
19
Simmer till almost all liquid is absorbed, about 3 min.
-
20
Fold in minced chives.
-
21
remove from heat and cold.
-
22
Preheat oven to 375 F Line crust with foil.
-
23
Sprinkle half of the grated cheese in crust.
-
24
Cover with mushroom - sausage mix.
-
25
Whisk cream , egg yolks, egg and minced chives in a bowl.
-
26
Pour egg mix over mushrooms.
-
27
Top with remaining cheese .
-
28
Bake till filling is set and top is golden brown, about 30 min.
-
29
Cold on rack 15 min.
