Mushroom Tart

I was talking to a friend last week, and she expressed disappointment in the fact that all I have on this blog is macarons. Sorry Deniz! Instead, today I decided to write a quick write up about a tart I made for dinner on Monday night. It was pretty darn tasty. 

At Lake Forest Park Farmers Market there is a vendor there who sells foraged things (hence where I got the fern fronts a few posts back). But, this week they were selling freshly foraged morel mushrooms. They are sublime if you can clean them well enough. He suggested that you put it in a bowl of water and sort of let them sit there for a moment to wash the bits of sand out of the folds. I've always wanted to hunt for morels, but I'm pretty new to the whole mycology thing so the past year I didn't get out in time to forage. This year is nuts, so I haven't had any time. However, it's awesome to have access to some lovely mushrooms, even when I don't get the chance to find them for myself. 

Back to the tart. It's a mushroom tart. It contains the wonderful morel, white mushrooms, and crimmini mushrooms for a local store. I made a pate brisee crust and while that was doing it's thing in the freezer, I cleaned and sliced them and sauteed them with a bit of olive oil, salt and some shallots. Then I made custard out of eggs from the farmers market, creme fraiche from the market and some milk from another farmers market (I know, how many markets can I visit in a week?!). I seasoned it and added some fresh thyme, then quickly grated some parmesan over the layered mushrooms, and that's it. 

A lovely dinner with a giant salad of fresh red leaf lettuce and lemon dressing from, you guessed it the farmers market.