CORN AND SHIITAKE TART

Corn and Shiitake Tart image

Yield makes one 10-inch tart

Number Of Ingredients 11

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All-purpose flour, for dusting
1/2 recipe Cornmeal Pâte Brisée (page 266)
3 tablespoons extra-virgin olive oil
6 ounces (about 6 cups) shiitake mushrooms, stemmed and sliced into 1/4-inch-thick pieces
1 medium onion, finely diced
2 cups fresh corn kernels (about 4 ears)
1/4 cup chopped fresh chives (cut into 1-inch pieces), plus more for garnish
Coarse salt and freshly ground pepper
1/2 cup milk
1/2 cup heavy cream
3 large eggs

Steps:

On a lightly floured surface, roll out dough to a 13-inch round, about 1/4 inch thick. With a dry pastry brush, sweep off excess flour; fit dough into a 10-inch round flan ring or a tart pan with a removable bottom, pressing into the edges. Using a rolling pin or a sharp paring knife, trim the dough flush with the edge of the pan. Chill shell until firm, about 30 minutes. Meanwhile, preheat the oven to 375°F.
Line chilled shell with parchment paper, leaving a 1-inch overhang. Fill with pie weights or dried beans. Bake 30 to 40 minutes. Remove weights and parchment; continue baking until tart shell is golden brown all over, 10 to 15 minutes more. Cool completely on a wire rack.
Heat olive oil in a large nonstick skillet over medium heat.Add mushrooms, and cook until they start to give off moisture, 2 to 3 minutes. Add the onion and cook, stirring occasionally, until softened and translucent, 2 to 3 minutes. Stir in the corn and the chives and cook, 1 to 2 minutes more. Remove filling from heat and season with salt and pepper; stir to combine. Set filling aside.
In a bowl, whisk together milk, cream, and eggs; season with salt and pepper. Pour mushroom filling into cooled tart shell. Place tart on a rimmed baking sheet; pour in milk mixture. Bake, rotating the sheet halfway through, until custard is set in the center, 20 to 25 minutes. Cool slightly on a wire rack. Garnish with chives, and serve warm or at room temperature.