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1
Blend flour and salt in processor.
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2
Add butter; process until coarse meal forms.
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3
Add ice water; process until moist clumps form.
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4
Gather dough into ball; flatten into disk.
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5
Wrap in plastic and chill 30 minutes.
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6
(Can be made 1 day ahead.
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7
Keep chilled.
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8
Soften slightly before rolling out.)
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9
Preheat oven to 375F.
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10
Roll out dough on floured surface to 15-inch round.
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11
Transfer to 9-inch-diameter tart pan with removable bottom.
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12
Trim off excess dough.
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13
Freeze crust 20 minutes.
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14
Line crust with foil.
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15
Fill with dried beans or pie weights.
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16
Bake until sides are set, about 20 minutes.
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17
Remove foil and beans; bake until pale golden, piercing with toothpick if crust bubbles, about 15 minutes.
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18
Cool.
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19
Maintain oven temperature.
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20
Bring cream and garlic to boil in heavy medium saucepan.
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21
Reduce heat to medium; simmer until mixture is reduced to 1 cup, whisking occasionally, about 15 minutes.
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22
Cool.
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23
Puree in processor.
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24
Blend in egg and salt.
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25
Meanwhile, heat oil in large skillet over medium-high heat.
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26
Add mushrooms; saute until tender, about 5 minutes.
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27
Season with salt and pepper.
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28
Cool.
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29
Spread goat cheese over bottom of crust.
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30
Sprinkle mushrooms over.
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31
Spoon cream mixture over.
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32
Bake until filling is set, about 20 minutes.
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33
Cool on rack.
