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1
Place flour & salt in food processor and process for a few 10 seconds.
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2
Add the butter and pulse until the mix resembles large crumbs.
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3
Drizzle the ice water through the feed tube slowly while pulsing the machine -- pulse just until your dough is formed.
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4
Wrap your dough in wax paper and refrigerate for at least 30 minutes.
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5
Soak the dried mushrooms in warm water for about 35 mins (start before you make the pate brisee)
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6
Place onion, shallot and parsley in food processor and pulse until you have a fine dice (or chop if you prefer)
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7
Heat butter and olive oil in heavy-bottom sauce pan over medium-low heat, add the above chopped ingredients and saute, tossing occasionally, for 15 minutes, then add the garlic.
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8
Drain the mushrooms and rinse to assure all of the sand is removed. Then add them to the saucepan and saute for five mins.
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9
Add wine, broth, tomato paste, tomatoes (if using), salt, pepper and herbs. stir.
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10
Cook about 30 mins until the mixture is thick, don't forget to taste!! Adjust seasonings to your liking.
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11
Transfer the tart filling to a different dish and cool completely.
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12
Preheat oven to 375 and roll out pate brisee.
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13
Line your chosen tart pan (with removable bottom) with crust and cover with wax or parchment paper. Fill with pie weights or dry beans or rice (up to the rim).
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14
Bake crust until 35 mins (until just showing a hint of color) then remove wax paper and return crust to oven to bake for 20 more minutes or until a nice golden brown (keep a close watch as all ovens are different).
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15
MEANWHILE: lightly beat the eggs and add Parmigiano, then add to the filling mixure.
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16
Fill crust with cooled mushroom filling (you may have a little extra) and return to oven for 15 minutes or until filling is cooked through (firm).
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17
Remove tart from oven and let cool. This tart is lovely served warm or room temperature - some like it cold as well. Top with arugula before serving... (unfortunately my winter supply was waning, hence the absence of greenery in the photo).
