-
1
Preheat oven to 425 degrees F.
-
2
Heat 2 large saute pans over high heat.
-
3
Working in batches divide the olive oil between the 2 pans.
-
4
When the oil is hot but not quite smoking, add the mushrooms, season with gray salt and pepper, add the butter to each pan and allow to caramelize.
-
5
Once mushrooms have cooked down to half their volume, transfer all mushrroms to 1 pan.
-
6
Add the shallots and garlic and cook until the light brown and fragrant.
-
7
Add the thyme until it crackles.
-
8
Add the cream and bring up to a simmer.
-
9
Reduce the cream by about half and stir in the grated parmesan, and the lemon juice.
-
10
Shut off the flame and quickly stir in the beaten egg.
-
11
Remove from the stove and let cool to room temperature.
-
12
Add parsley and stir.
-
13
While mushroom mixture is cooling, roll out the pastry dough on a floured surface.
-
14
Roll the dough out so that it will line a 10-inch removable bottom tart pan.
-
15
Line the dough with parchment paper and fill with the dry beans.
-
16
Bake for 10 to 12 minutes, remove from the oven and let cool to room temperature.
-
17
Remove beans and paper.
-
18
Lower oven temperature to 400 degrees F.
-
19
When both the filling and shell have cooled to room temperature fill the shell with the mushroom mixture and top with the crumbled blue cheese.
-
20
Arrange the tart mold on a cookie sheet and bake for 20 to 30 minutes.
-
21
Remove from the oven and allow to cool to room temperature before serving.
-
22
Slice in wedges and serve.
