Wild Mushroom, Fennel, Chard, and Gruyere Tart
- 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 pepper, freshly ground, plus more for seasoning
- 1/4 teaspoon nutmeg, freshly grated
- 2 large eggs
- 1 large egg yolk
- 1/2 cup milk
- 3/4 cup heavy cream
- 1 cup Gruyere, shredded or Italian fontina cheese
DirectionsPrepare a medium heat fire (375F) in a wood-fired oven or cooker.
To make the crust, combine the cornmeal, flour, salt, and sugar in a food processor and pulse until mixed.
Cut the butter into 1/2-inch cubes and add a few at a time to the processor, pulsing until the butter pieces are the size of a small pea.
With the machine running, gradually add the olive oil until incorporated, then add 6 tablespoons of the ice water.
If dough is still too dry to come together, add more water just until the dough pulls away from the sides of the bowl and forms a ball.
Do not overwork the dough! Roll into a disk, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.
To make the filling, quarter the fennel bulb lengthwise.
Cut out and discard the core, then cut each quarter into 1/4-inch-thick lengthwise slices.
Cut the chard leaves into fine shreds.
Slightly crush the fennel seeds with a large chefs knife or in a mortar.
Toss the sliced fennel in 2 tablespoons of the olive oil and 1/2 teaspoon salt.
Spread on a rimmed baking sheet, add the white wine, and roast in the oven until tender and slightly caramelized, about 25 minutes.
Tear the mushrooms lengthwise into bite-sized pieces.
Toss with 3 tablespoons of the olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, add the crushed fennel seeds, then repeat the roasting process as with the fennel.
Add the chard leaves to the roasted mushrooms, toss, and return to the oven to cook until the chard is wilted, 5 to 7 minutes.
Remove from the heat and let cool.
Add the nutmeg and lightly salt and pepper.
Remove from the heat and set aside to cool slightly.
Increase oven or cooker temperature to 400F.
Roll the dough between 2 sheets of plastic wrap or parchment paper to a 13-inch-diameter round that is 1/8 inch thick.
Fit the dough into an 11-inch tart pan with a removable bottom.
Prick the dough with a fork on the bottom and sides and prebake for 12 minutes.
Remove from the oven and let cool for 5 to 10 minutes before adding the filling.
Whisk together the eggs, egg yolk, milk, and cream, and 1/2 teaspoon salt in a bowl.
Place the tart pan on a baking sheet.
Line the prebaked shell with the mushroom-chard mixture and top with the roasted fennel.
Sprinkle with half of the cheese, then pour the custard over the mixture.
Top with the remaining cheese and bake until set and golden, 25 to 35 minutes.
Let cool on a wire rack for 15 minutes.
Remove from the tart pan, cut into wedges, and serve.