TALEGGIO & MUSHROOM TART

By BobD

Ingredients

• 1 1/4 cups flour, plus more for rolling
• 1/2 teaspoon salt
• 6 tablespoons cold butter, preferably high-fat
• 1 large egg yolk, beaten with 2 tablespoons ice water
• 1 tablespoon extra virgin olive oil
• 1 teaspoon cumin seeds
• 8 ounces shiitake mushrooms, sliced and stems discarded
• 1 tablespoon finely sliced shallots
• Salt and ground white pepper
• 2 tablespoons creme fraiche
• 6 ounces taleggio, rind removed, sliced thin

Details

Servings 6
Adapted from events.nytimes.com

Preparation

Step 1

Heat oven to 400 degrees. Combine flour and salt in food processor. Pulse to combine. Dice butter, and add. Pulse until pebbly. Open lid, and sprinkle with egg yolk mixture. Pulse 10 or 12 times. If dough does not come together, sprinkle on a little more ice water and pulse again. Do not overwork.

Gather dough in a ball, flatten and roll out on floured board. Fit into an 8-or 9-inch tart pan. Prick bottom, line with parchment paper or foil, cover with pastry weights or dry beans and bake 10 minutes. Remove paper and weights. Bake about 10 minutes more, until pastry starts to color. Remove from oven. Reduce heat to 375 degrees.

While pastry bakes, heat oil in a 10-inch skillet. Add half the cumin seeds. When they pop, add mushrooms and shallots, and sauté, stirring, until mushrooms start to brown. Season with salt and pepper.

Spread pastry with crème fraîche. Cover with mushrooms, and top with cheese slices. Scatter with remaining cumin. Bake in oven about 20 minutes, until cheese melts. Serve.