Wild Mushroom, Fennel, Chard, and Gruyère Tart

Name: Wild Mushroom, Fennel, Chard, and Gruyère Tart
Yield: makes one 11-inch tart; serves 8 as a main course
Ingredients: 3/4 cup fine cornmeal; 2 cups all-purpose flour; 1 1/2 teaspoons salt; 1/2 teaspoon sugar; 7 tablespoons cold unsalted butter; 2 tablespoons olive oil; 8 to 10 tablespoons ice water; 1 fennel bulb, trimmed; 4 large chard leaves, thick stems removed; 1 teaspoon fennel seeds; 1/4 cup olive oil; 1 1/2 teaspoons kosher salt, plus more for seasoning; 1/4 cup dry white wine; 8 ounces mixed chanterelle and oyster mushrooms, stemmed; 1/2 teaspoon freshly ground pepper, plus more for seasoning; 1/4 teaspoon freshly grated nutmeg; 2 large eggs; 1 large egg yolk; 1/2 cup milk; 3/4 cup heavy cream; 1 cup shredded Gruyère or Italian fontina cheese

January 24, 2012

This tart has a crunchy cornmeal crust filled with an earthy combination of wood-roasted mushrooms and chard paired with caramelized fennel and nutty cheese. If chanterelles or oyster mushrooms aren’t available, use all cremini mushrooms. The tart will still be sensational.

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