INGREDIENTS

INSTRUCTIONS

For crust:  Blend flour and 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-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 1 cup water to boil
in saucepan. Add porcini; remove from heat  and let stand 30 minutes.
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; saute until deep golden, about  10
minutes. Add shallots; saute 2 minutes. Add Cognac and reserved
porcini liquid, leaving any sand behind in saucepan. Boil until  almost
all liquid is absorbed, about 3 minutes. Mix in 1 tablespoon  herbs.
Cool.  Preheat oven to 375F. 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.  Serves 6.
Bon Appetit May 1994  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 3045
Calories From Fat: 2142
Total Fat: 243.4g
Cholesterol: 1244.7mg
Sodium: 1603.9mg
Potassium: 1126.5mg
Carbohydrates: 168.5g
Fiber: 16.1g
Sugar: 8g
Protein: 58.6g