Recipe information
Yield
Serves 8
Ingredients
For crust
For filling
Preparation
Make crust:
Step 1
Blend flour and salt in processor. Add butter; process until coarse meal forms. Add ice water; process until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill 30 minutes. (Can be made 1 day ahead. Keep chilled. Soften slightly before rolling out.)
Step 2
Preheat oven to 375°F. Roll out dough on floured surface to 15-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim off excess dough. Freeze crust 20 minutes.
Step 3
Line crust with foil. Fill with dried beans or pie weights. Bake until sides are set, about 20 minutes. Remove foil and beans; bake until pale golden, piercing with toothpick if crust bubbles, about 15 minutes. Cool. Maintain oven temperature.
Make filling:
Step 4
Bring cream and garlic to boil in heavy medium saucepan. Reduce heat to medium; simmer until mixture is reduced to 1 cup, whisking occasionally, about 15 minutes. Cool. Puree in processor. Blend in egg and salt.
Step 5
Meanwhile, heat oil in large skillet over medium-high heat. Add mushrooms; sauté until tender, about 5 minutes. Season with salt and pepper. Cool.
Step 6
Spread goat cheese over bottom of crust. Sprinkle mushrooms over. Spoon cream mixture over. Bake until filling is set, about 20 minutes. Cool on rack.
