WILD MUSHROOM TART WITH POPPYSEED CRUST

The Mushroom Lover's Mushroom Cookbook and Primer, Workman 2000

The allure of this tart begins with its thin, crisp, poppy-studded crust. Add to that an aromatic layer of mushroom duxelles, topped with nicely browned mushroom slices. Served warm, its woodsy aroma beckons an invitation to taste. We make it in a rectangular shape for a nice presentation and nicely shaped serving portions.

Makes 6 first course servings, or about 36 hors d’oeuvre portions

For the crust:

1 1/2 cups all-purpose flour

3 tablespoons poppy seeds

1 teaspoon salt

6 tablespoons unsalted butter, cut into 8 slices and chilled

6 to 7 tablespoons ice water

For the filling:

1 recipe Creamy Duxelles

1/2 cup Light Chicken Stock or canned, low-sodium chicken broth

2 tablespoons unsalted butter

8 ounces small, firm mushrooms with tender stems, such as button, crimini, or porcini, sliced 1/4 inch

1 teaspoon chopped fresh tarragon

1 egg, beaten with a few drops water until smooth

Creme Fraiche or sour cream, if desired

1. Make the crust: Stir the flour, poppy seeds and salt in a medium mixing bowl until blended. Toss the butter in the flour mixture and quickly rub the butter and flour between your fingertips until the butter is the size and shape of corn flakes. Sprinkle enough of the ice water over the flour mixture, tossing constantly with a fork, to form a dough that holds together when pressed lightly. Turn the dough out onto a clean surface and knead it quickly and lightly just a few times to form an evenly-textured dough. Wrap the dough in a clean kitchen towel or plastic wrap and refrigerate it at least 30 minutes or up to one day.

2. Make the duxelles.

3. Heat the chicken stock and butter in a medium skillet over medium heat. Add the sliced mushrooms. Adjust the heat to simmering and cook the mushrooms 3 minutes. Strain the mushrooms and reserve the juice. Return the strained mushroom liquid to the skillet and add the tarragon. Heat to boiling and boil until the liquid is reduced to about 3 tablespoons.

1. Preheat the oven to 375 F.

2. On a lightly floured surface, roll the dough out to 13- x 9-inch rectangle the dough will be between 1/8 and 1/4 inch thick. Trim the dough to a neat rectangle then cut a 1/2-inch strip from each of the four sides, starting with the shorter sides. Brush the dough rectangle with the beaten egg. Arrange the two long strips of dough along the edges of the longer sides of the rectangle, forming a pastry border. Arrange the two shorter strips of dough along the shorter edges of the dough. They will overlap the longer strips. Trim off any overhanging dough and brush the pastry strips with the beaten egg.

6. Smooth the duxelles into an even layer within the pastry border. Arrange the cooked mushroom slices side by side in rows to completely cover the duxelles. It is fine if the mushrooms slices do not completely cover the duxelles. Brush the mushroom slices with about half the reduced cooking liquid.

6. Bake the tart until the underside of the crust and the pastry border are evenly golden brown and the sliced mushrooms are browned, about 40 minutes. Remove and cool the tart on the baking sheet about 15 minutes. Transfer the tart to a cutting board and cut into 6 crosswise slices for a first course serving or 1 1/2-inch squares for hors d’oeuvres. Serve each portion with a dollop of creme fraiche, if desired.