Description
A classic Tarte Campagnarde by Chef Christian Delouvrier.
Ingredients
Scale
- BASIC TART SHELL
- 2 Cups (12 ounces or 473.2g) all purpose flour sifted, plus additional flour for rolling (about 1 teaspoon)
- 2 sticks (8 ounces or 113.5g) chilled unsalted butter cut in ¼ inches pieces
- 1/4 cup (2 fl ounces or 59 ml) ice water
- Canola oil
- BATTER
- 2 cups (16 fluid ounces or 1 pint) milk
- 2 cups (16 fluid ounces or 1 pint) heavy cream
- 6 large eggs
- 1 yolk
- 1 tablespoon (14.79 g) salt
- pinch of nutmeg
- FILLING
- 2 pounds (32 ounces or 907g) cremini mushrooms
- 3 medium size red tomatoes, about 1/8 inches sliced
- 1 table spoon (14.79 g) of fresh thyme, chopped
- 6 ounces (170.1g) Swiss cheese, grated
- 4 ounces (125g) Parmesan, grated
- 6 ounces (170.1g) Ricotta, spooned
- 3 tablespoons (44.36 ml) Canola oil
Instructions
- For the Dough:
- Place 1 cup of sifted flour and salt in the bowl of a heavy–duty mixer fitted with the paddle attachment.
- Turn the mixer to low speed add the butter a small amount at the time. When all butter had been added increase the speed to medium and mix until the butter is completely blended with the flour.
- Reduce the speed add the remaining flour and mix just to combine.
- Add water and mix until incorporated. Dough will come around paddle and should feel smooth. Make sure no pieces of butter still remain.
- Refrigerate for at least one hour.
- Lightly brush the inside of 9 inch round mold 2 inches high with canola oil and place it on a parchment–lined baking sheet
- Place dough on a floured work surface and roll it to 1/16 inch thick and about 14 inches in diameter
- Lift the dough into the mold
- Place in the refrigerator for at least 20 mins to re-solidify the butter
- Put a rack set in the middle of oven and pre heat oven to 375 f
- Line the tart shell with a 16 inch round parchment. Fill the tart with dried beans gently guiding the beans into the corners of the shell and fill the shell completely for weight.
- Bake the shell for 30 to 40 mins
- Remove beans and parchment and let cool
- For the Batter:
- Combine milk and heavy cream in a large saucepan and bring to a boil.
- Remove the skin on the surface and let cool for 15 mns
- In a mixing bowl combine the eggs and the egg yolk and whisk in the milk and the heavy cream mixture
- Add the pinch of nutmeg and the salt
- For the Filling:
- Wash the mushrooms and pat dry
- Sauté the mushrooms in the 3 tablespoons of Canola oil until slightly tender, drain and reserve, disregard the liquid.
- Slice tomatoes and reserve
- Chop the thyme and reserve
- Assembling and Cooking the Tart:
- In the precooked tart place the chopped thyme then the cremini mushrooms making sure they are spread out evenly.
- Pour the batter to ¾ high or to the level of mushrooms
- Add the Swiss cheese and the Parmesan
- Pour the rest of the liquid over the filling
- Place the TART in oven middle shelf 375 F and cook for 35 mins
- Let cool at room temperature for 20 mins
- Prep Time: 1 hour 30 mins
- Cook Time: 35 mins