Mushroom Tarte - Croustade Aux Champignons

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• 1 pate, brisee
• 1 lb button mushroom (champignons)
• 5 ounces butter
• 1 lemon, juice of
• salt
• pepper
• 1 teaspoon flour
• 4 ounces chicken stock
• 2 egg yolks, small
• 2 tablespoons heavy cream

Recipe

• 1 remove the pastry from the refrigerator 15 minutes before rolling out. preheat the oven to 400°f (200°c). lightly butter the tarte form and sprinkle with flour. put a cookie sheet in the oven.
• 2 roll out the pastry and line the form, trimming of the edges with a sharp knife. prick the bottom with a fork and fill with dried beans or blind - baking pebbles. place on the cookie sheet and bake for 15 minutes, remove the beans, lower the heat to 375f (190c) and bake for a further 20 minutes, cover lightly with foil if the pastry shows sign of getting too dark.
• 3 cool for a few minutes, remove the ring and place the pastry on a wire rack.
• 4 meanwhile, wipe the mushrooms with a damp cloth and trim the stems. melt 4oz of butter in a wide-based pan over low heat, add the lemon juice and mushrooms, salt lightly, cover and leave to render their juice.
• 5 in another pan melt remaining butter, whisk in the flour, take the pan from the heat and add the stock, whisk together.
• 6 drain the mushrooms when tender, add the juice to the stock mixture, whisk until incorporated and return the pan to the heat.
• 7 simmer for @ 10 minutes, stirring frequently, season with salt and pepper.
• 8 beat the egg yolks into the cream in a small bowl. remove the pan from the heat, ad a tablespoon of the sauce to the cream, stir well and then return the whole thing into the pan.
• 9 heat gently without boiling until very thick. mix in the mushrooms and allow to cool a little, poor into the pastry shell and serve warm with a salad on the side.