Wild Mushroom and Gruyere Tart

This is my idea of an ideal light main course for lunch, along with a salad.  I would need nothing else.  (Except a nice glass of something chilled.)  But this tart is rich in flavor, but not heavy.  I love the combination of gruyere with mushrooms and I really, really love using three kinds of mushrooms.  The dried porcini are woodsy, earthy and deep.  The crimini and shiitakes have wonderful flavor and texture.  The addition of fresh herbs lifts the flavors up a notch and the touch of brandy gives it sophistication.  All together, this makes for a perfect dish.  Have some friends over when you make this one.  Toss a yummy salad and sit around together, catch up and eat well.

Wild Mushroom and Gruyere Tart

Crust:
1 1/4 cups all purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
4 tablespoons (about) ice water

Filling:
1 cup water
1 ounce dried porcini mushrooms

1/4 cup (1/2 stick) unsalted butter
5 oz. crimini mushrooms, sliced
5 oz. shiitake mushrooms, sliced
1/4 cup minced shallots
2 tablespoons Cognac or brandy
2 tablespoons chopped fresh herbs

2/3 cup grated Gruyère cheese
3/4 cup whipping cream
2 large egg yolks
1 large egg

For crust:
Blend flour & salt in processor. Cut in butter using on/off turns until mixture resembles coarse meal. Add enough water to blend dough. Gather dough into ball; flatten into disk. Wrap in plastic, chill 45 minutes.

Roll out dough on floured surface to 12-inch round. Transfer to 9”  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 min.

For filling:
Bring 1 C water to boil in saucepan. Add porcini; remove from heat and let stand 30 min. Spoon porcini from liquid; reserve liquid. Coarsely chop porcini.

Melt butter in heavy large skillet over high heat. Add porcini and crimini mushrooms. Season with salt; sauté until deep golden, about 10 minutes. Add shallots; sauté 2 minutes. Add Cognac & reserved porcini liquid, leaving any sand behind in saucepan. Boil until almost all liquid is absorbed, about 3 min. Mix in 1 Tbsp herbs. Cool.

Preheat oven to 375°F. Line crust with foil. Fill with dried beans; bake until golden, about 15 minutes. Maintain oven temperature.

Sprinkle 1/3 cup cheese in crust. Cover with mushrooms. Whisk cream, yolks, egg and 1 tablespoon herbs in bowl. Pour custard over mushrooms. Top with remaining cheese. Bake until filling is set and top is golden, about 30 minutes. Cool on rack 15 minutes.