-
1
Blend flour and salt in processor.
-
2
Cut in butter using on/off turns until mixture resembles coarse meal.
-
3
Add enough water to blend dough.
-
4
Gather dough into ball; flatten into disk.
-
5
Wrap in plastic, chill 45 minutes.
-
6
Roll out dough on floured surface to 12-inch round.
-
7
Transfer to 9-inch-diameter tart pan with removable bottom.
-
8
Trim edges, leaving 1/2-inch overhang.
-
9
Fold overhang in to form double-thick sides.
-
10
Press tart edges to raise dough 1/8 inch above pan.
-
11
Chill 30 minutes.
-
12
Bring 1 cup water to boil in saucepan.
-
13
Add porcini; remove from heat and let stand 30 minutes.
-
14
Spoon porcini from liquid; reserve liquid.
-
15
Coarsely chop porcini.
-
16
Melt butter in heavy large skillet over high heat.
-
17
Add porcini and crimini mushrooms.
-
18
Season with salt; saute until deep golden, about 10 minutes.
-
19
Add shallots; saute 2 minutes.
-
20
Add Cognac and reserved porcini liquid, leaving any sand behind in saucepan.
-
21
Boil until almost all liquid is absorbed, about 3 minutes.
-
22
Mix in 1 tablespoon herbs.
-
23
Cool.
-
24
Preheat oven to 375F.
-
25
Line crust with foil.
-
26
Fill with dried beans; bake until golden, about 15 minutes.
-
27
Maintain oven temperature.
-
28
Sprinkle 1/3 cup cheese in crust.
-
29
Cover with mushrooms.
-
30
Whisk cream, yolks, egg and 1 tablespoon herbs in bowl.
-
31
Pour custard over mushrooms.
-
32
Top with remaining cheese.
-
33
Bake until filling is set and top is golden, about 30 minutes.
-
34
Cool on rack 15 minutes.
