MUSHROOM TART

Steps:

• Preheat oven to 425 degrees F.
• Heat 2 large saute pans over high heat.
• Working in batches divide the olive oil between the 2 pans.
• When the oil is hot but not quite smoking, add the mushrooms, season with gray salt and pepper, add the butter to each pan and allow to caramelize.
• Once mushrooms have cooked down to half their volume, transfer all mushrroms to 1 pan.
• Add the shallots and garlic and cook until the light brown and fragrant.
• Add the thyme until it crackles.
• Add the cream and bring up to a simmer.
• Reduce the cream by about half and stir in the grated parmesan, and the lemon juice.
• Shut off the flame and quickly stir in the beaten egg.
• Remove from the stove and let cool to room temperature.
• Add parsley and stir.
• While mushroom mixture is cooling, roll out the pastry dough on a floured surface.
• Roll the dough out so that it will line a 10-inch removable bottom tart pan.
• Line the dough with parchment paper and fill with the dry beans.
• Bake for 10 to 12 minutes, remove from the oven and let cool to room temperature.
• Remove beans and paper.
• Lower oven temperature to 400 degrees F.
• When both the filling and shell have cooled to room temperature fill the shell with the mushroom mixture and top with the crumbled blue cheese.
• Arrange the tart mold on a cookie sheet and bake for 20 to 30 minutes.
• Remove from the oven and allow to cool to room temperature before serving.
• Slice in wedges and serve.