Shiitake and Roasted Garlic Tart

Name: Shiitake and Roasted Garlic Tart
Yield: makes one 9-inch tart; serves 6 as a main course
Ingredients: 1 3/4 cups unbleached all-purpose flour; 1/2 teaspoon fine sea salt; 13 tablespoons (1 1/2 sticks plus 1 tablespoon) cold unsalted butter, cut into small pieces; 6 tablespoons cold water; 3 unpeeled cloves garlic; 2 tablespoons olive oil, plus more for drizzling; 8 ounces shiitake mushrooms, stemmed and finely chopped; Fine sea salt and freshly ground black pepper; 3 large eggs; 1 1/4 cups half-and-half

January 24, 2012

This is a simple yet elegant tart from Fran Gage. The roasted garlic custard makes a wonderful savory flan on its own, and the crust is perfect for other savory tarts (the recipe makes enough dough for 2 tarts; freeze the extra dough to use later). For even more complex flavor, roast the mushrooms as well as the garlic in the wood-fired oven.

Recipe notes

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