Dough:

2 1/4 cups All Purpose Flour
1/4 cup cornmeal
1 t harissa
1 t salt
2 stick cold unsalted butter, cut into cubes
1/2 cup cold water

 

Mushrooom Custard:
3/4 lb wild mushrooms (such as Oyster, Chanterelle, Hen of the Woods, etc.)
2 T extra virgin olive oil
1 t harrisa
1 t salt
1 T shallot, minced
1/2 t garlic, minced
1 t thyme
1 T lemon juice
1/2 cup creme fraiche
2 eggs
pinch salt
pinch harissa
1/4 t lemon zest
1/2 cup Gruyere cheese
2 T parmesan cheese

 

Directions:

Preheat oven to 350 Degrees Farenheit
Combine dry ingredients using a food processor. Add butter and pulse until butter and flour mixture is coarse. Slowly add the water until the dough comes together. Wrap with plastic wrap and refigerate for 20 minutes. Using a lightly floured work space, roll the dough until 1/8 inch thick. Line tart shell rounds with dough; use either two 4 inch or one 8 inch. Reserve remaining dough and wrap with plastic wrap. Refigerate shells for 20 minutes. Use a fork to prick the dough, line with foil and uncooked beans to weight down. Bake for 20 minutes, remove and set aside to cool.

Preheat oven to 425 Degrees Farenheit
Toss the mushrooms with olive oil, harrisa and salt. Roast musrhooms in oven until golden brown; about 20 minutes. Add the shallots, garlic, thyme during the last five minutes of cooking. Remove from oven, cool and add lemon juice. Coarsely chop mushrooms and reserve.

Whisk eggs with creme fraiche. Season with harissa and salt. Combine with mushrooms.

Layer the pre-baked tart shell with Gruere cheese. Add mushrooms and creme fraiche custard. Sprinkle with parmesan cheese and bake for 20 minutes at 350 F. Rotate every 5 minutes to achieve evenly browned tarts.

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