So, You Want to Be a Chef? by Jane Bedell

Author:Jane Bedell
Language: eng
Format: epub
Publisher: Aladdin

YIELDS 1 TART

Crust

2 1/2 cups all-purpose flour

1 tablespoon sugar

1 teaspoon salt

2/3 cup cold, unsalted butter, cubed

1 egg, lightly beaten

1/4 cup cold water

Filling

2 leeks

2 tablespoons butter

1 1/2 pounds chanterelles, cleaned

2 eggs

1 cup heavy cream

2 teaspoons sherry vinegar

4 tablespoons olive oil

2 ounces fresh chèvre cheese

Salt and pepper

For the Crust

1. Heat oven to 350 degrees Fahrenheit.

2. Combine flour, sugar, salt, and butter in a bowl.

3. Mix until it resembles the texture of oats.

4. Add the egg and water

5. Mix together to just form dough.

6. Cover the dough and refrigerate for 30 minutes.

7. Grease and flour a fluted tart pan.

8. Roll the dough out, line the pan with the dough, and prick the bottom of the tart with a fork.

9. Refrigerate the shell an additional 30 minutes.

10. Line the shell with foil and fill with beans or baking beads.

11. Bake for about 20 minutes.

12. Uncover the tart.

13. Bake for an additional 5 minutes or until crust is lightly browned on the bottom.

14. Cool the shell in the tart pan.

For the Filling

1. Slice the mushrooms into 1/2-inch pieces and sauté in the olive oil in a hot pan over high heat until the mushrooms have released their liquid and become lightly browned.

2. Transfer mushrooms to a bowl, season with salt and pepper, and cool.

3. Trim the dark-green tops from the leeks.

4. Split them lengthwise and rinse with cold water to remove any dirt.

5. Slice the leeks into thin semicircles and sauté in the butter over medium heat until they are soft and translucent.

6. Season with salt and pepper and add to the bowl of mushrooms to cool slightly.

To Assemble

1. Beat together the eggs, heavy cream, sherry vinegar, and salt and pepper to taste.

2. Pour half of the mixture over the mushrooms and leeks.

3. Pour the mushroom mixture into the tart shell and pour the remaining custard over it.

4. Bake until just set, approximately 15 minutes.

5. Remove the tart from the oven.

6. Crumble the chèvre over the top.

7. Return to the oven for 5 minutes longer just to set the cheese.

8. Cool and serve at room temperature or warmed.

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