Wild Mushroom Tart

Serves 8 to 10

Pastry:
1-1/2 cups all-purpose flour
Pinch of salt
1/2 cup (1 stick) butter
3 Tbsp cold water

Filling:
1 oz. dried porcini mushrooms
1 cup warm beef broth
1 small onion, diced
2 Tbsp olive oil
2 Tbsp butter
1 lb fresh mushrooms, sliced
1/2 cup plum tomatoes, drained and chopped
2 Tbsp chopped fresh parsley
3 eggs, beaten
1/3 cup freshly grated Parmesan cheese
1 Tbsp butter

Heat oven to 375º.

Prepare pastry. Combine flour and salt in a mixing bowl. With a pastry blender or your fingers, cut in butter until mixture resembles coarse meal. Stir in water, one tablespoon at a time, until mixture is smooth and holds together. Pastry can also be prepared in a good processor. Cover with plastic wrap and chill 30 minutes while preparing filling (steps 7 and 8).

Roll out pastry on a lightly floured board. Line a 9-inch tart pan with removable bottom with the pastry, then prick all over with a fork. Cover loosely with foil and refrigerate at least 30 minutes. Place a layer of dried beans, rice or pie weights over foil. Bake pastry in preheated over for 15 minutes. Remove foil and weights and bake 5 to 10 minutes longer until very lightly colored. Cool 10 minutes before filling.

To prepare filling, soak dried porcini mushrooms in broth for 30 minutes. Drain mushrooms, reserving liquid, then coarsely chop. In a large sauté pan, sauté onion in oil and butter until soft. Add porcini and fresh mushrooms, reserved broth, tomatoes and parsley; mix well. Partially cover and cook until liquid in pan evaporates. Add salt and pepper; cool slightly. Stir in beaten eggs. Pour filling into baked tart shell, sprinkle with cheese and dot with butter. Bake at 375° for 20 to 30 minutes until filling is set and golden brown.

Cool 10 minutes before removing tart from pan. Serve in small wedges, warm or at room temperature.

Pair with Ferrari-Carano Merlot.