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1
Prepare a medium-hot fire (450F) in a wood-fired oven or cooker.
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2
To make the dough, stir the flour and salt together in a bowl.
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3
Using your fingertips or a pastry blender, rub or cut the butter into the flour until some of the butter is in flakes and other pieces are the size of peas.
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4
Stir in the water, 1 tablespoon at a time, until all of the ingredients are moistened.
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5
Form the dough into a ball.
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6
It will still look a little rough, with some streaks of butter.
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7
On a floured board, cut the dough in half, flatten each piece into a disk, and wrap in plastic wrap.
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8
Refrigerate for at least 1 hour or up to 3 days.
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9
The dough can also be frozen for 1 month.
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10
Roll out 1 disk into an 11-inch round.
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11
The dough should be 1/8 inch thick.
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12
Transfer it to a 9-inch tart pan with a removable bottom and fit it into the pan.
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13
Run a rolling pin over the top to remove the excess dough.
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14
Refrigerate the lined pan while making the filling.
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15
To make the filling, cut the stem ends from the garlic cloves, put the cloves in a small baking dish, and drizzle with olive oil.
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16
Roast until soft, about 20 minutes.
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17
Meanwhile, heat the 2 tablespoons olive oil in a large skillet until it shimmers.
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18
Add the mushrooms and sprinkle with salt and pepper.
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19
Cook, stirring frequently, until the mushrooms soften, glisten, and squeak, about 5 minutes.
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20
Remove from the heat and let cool.
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21
Remove the garlic from the oven and let cool for 10 minutes.
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22
Squeeze the insides of the cloves onto a work surface and chop finely.
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23
Place in a bowl.
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24
Whisk in the eggs and half-and-half.
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25
Sprinkle with salt and pepper.
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26
Strew the mushrooms over the bottom of the lined tart pan and pour the custard over them.
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27
Put the pan on a parchment-lined baking sheet.
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28
Slide the sheet onto the hearth of the oven and bake for 35 to 40 minutes, until the crust is brown and the custard is puffed and golden brown.
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29
Let cool on a wire rack.
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30
Serve warm or at room temperature.
