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flour salt cold butter egg yolk extra-virgin olive oil cumin seeds shiitake mushrooms shallots salt Creme Fraiche thin
Viewed: 41 - Published at: 2 years agoIngredients
- 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
Method
- 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 saute, stirring, until mushrooms start to brown.
- Season with salt and pepper.
- Spread pastry with creme fraiche.
- Cover with mushrooms, and top with cheese slices.
- Scatter with remaining cumin.
- Bake in oven about 20 minutes, until cheese melts.
- Serve.
