Tarte aux Cèpes Sauvages (Wild Porcini Tart)

Prepare the Dough

1. Blend flour and salt in a food processor. Cut in butter using on/off turns until the mixture resembles coarse meal.

2. Add enough water to blend dough.

3. Gather dough into ball, flatten into a thick disk.

4. Wrap in plastic, and chill 45 minutes in refrigerator.

5. Roll out dough on floured surface to 12" round. Transfer to 9" tart pan.

6. Trim edges, leaving ½" overhang, then fold overhang in to form double thick sides.

7. Press tart edges to raise dough ⅛" above pan.

8. Chill for 30 minutes.

Prepare the Filling

1. Bring 1 cup water to boil in saucepan. Add porcini, then remove from heat and let stand 30 minutes.

2. Spoon porcini from pan, reserve liquid.

3. Coarsely chop the mushrooms.

4. Melt butter in heavy large skillet

   over high heat. Add porcini and cremini

   mushrooms. Season with salt. Sauté until golden brown, about 10 minutes.

5. Add shallots and sauté another 2 minutes. Add Cognac and reserved porcini liquid, leaving any sand behind in the pan.

6. Boil until almost all liquid is absorbed (about 3 more minutes). Mix in 1 Tbsp. herbs, then allow to cool.

Bake the Pizza

1. Preheat oven to 375°F.

2. Line crust with foil, then fill with dried beans (or pie weights). Bake until golden, about 15 minutes.

3. Remove foil and beans. Maintain oven temperature.

4. Sprinkle ⅓ cup cheese in crust.

5. Cover with mushrooms.

6. In a bowl, whisk cream, yolks, egg and 1 Tbsp. herbs to make a custard.

7. Pour the custard over mushrooms.

8. Top with remaining cheese.

9. Bake at 375°F until filling is set and top is golden (about 30 minutes).

10. Cool on rack for 15 minutes, then slice and serve.