Baked Mushroom and Sausage Tart

Crust:
1 1/4 cup all purpose flour
1/2 tsp salt
2 tbsp cold water
1/2 cup butter, cut into small pieces

Filling:
1 cup water
1/4 cup butter
10 oz dried chanterelle (or morel) mushrooms
1/4 lb sausage cut into 1 cm slices
1/4 cup chopped shallots
2 tbsp red wine
2 tbsp chopped chives
2/3 cup grated gruyere cheese
3/4 cup whipping cream
2 large egg yolks
1 large egg

For crust:
Blend flour and salt in food processor. Cut in butter using on/off turns mixture resembles coarse meal. Add enough water to blend dough. Pat dough into ball; flatten into a disk. Wrap in plastic and chill for 45 minutes. Roll out dough on floured surface to 12-inch round. Transfer to a 9-inch-diameter tart pan with removable bottom. Trim edges, leaving 1/2-inch overhang. Fold overhang in to form double-thick sides. Press tart edges to raise dough 1/8 inch above pan. Chill 30 minutes.

For Filling:
Bring water to a boil in saucepan. Add mushrooms; remove from heat and let stand 30 minutes. Remove the mushrooms from the liquid; reserve liquid.

Melt butter in heavy large skillet over high heat. Add sliced mushrooms and sausages. Saute until deep golden, about 10 minutes. Add shallots; saute 2 minutes. Add red wine and mushroom liquid. Simmer until almost all liquid is absorbed, about 3 minutes. Mix in chopped chives. remove from heat and cool.

Preheat oven to 375 F.

Line crust with foil. Sprinkle half of the grated cheese in crust. Cover with mushroom-sausage mixture. Whisk cream, egg yolks, egg and chopped chives in a bowl. Pour egg mixture over mushrooms. Top with remaining cheese.

Bake until filling is set and top is golden, about 30 minutes. Cool on rack 15 minutes.

Yield: 6 Servings
rec.food.recipes/Fred A Ball/2003