Wild Mushroom and Gruyere Tart

There is something to be said for comfort foods: the kind of warm, sumptuous meal that feels just right on chilly fall evenings. Like anything else (especially where food is considered), it is a personal preference. For some, it is a food that takes them back to when they were kids; to others, it might be food that reminds them of a place they once lived. But to me, this creamy, earthy mushroom tart is quintessential comfort food.

The first time that I made this tart, I was frantically surfing the web looking for just the right recipe to showcase the wonderful grab bag of wild mushrooms that I'd picked up at our local farmer's market. Hazel Dell Mushrooms is the it mushroom maker of Boulder County, if there can be one. All the chic farm-to-table restaurants nearby proudly list Hazel Dell on their menus, and for good reason. Hazel Dell sells beautiful organic mushrooms, and when you pick up one of their pre-mixed bags, you get to sample everything that is available. Shiitake, lion's mane, cinnamon cap... you name it.

 Eventually I stumbled upon a recipe from Whole Foods which was my jumping point. I already knew that I would use our own easy as pie tart dough, and I had gruyere in the fridge, so that was no question. And doesn't gruyere just beg to be paired with wild mushrooms? The answer is yes, and I've made this recipe several times since that first evening. I know I'll be making it plenty more times too.

Wild Mushroom and Gruyere Tart

Serves 4-6

• 1/2 recipe of tart dough (you can only make half, or you can save the other half for another tart or pie)
• 1 cup gruyere
• 2 tbs butter
• 2 tbs olive oil
• 1 onion, chopped
• 1/2 to 3/4 lb mixed wild mushrooms, roughly chopped (such as oysters, chanterelles, hedgehogs, lion's mane. Or do half buttons)
• salt and pepper, to taste
• 1/2 cup chicken or veggie broth
• 1/2 cup heavy cream

1. Pre-bake your crust: Preheat the oven to 375 degrees. Roll out the dough to 1/8" or so, and then transfer to tart pan. Line the dough with foil, and then fill with a layer of pie weights (or dried beans that you use for this purpose.) Bake for 15 minutes, and then remove the foil and weights. Return to the oven and cook for 5 minutes more.

2. Heat butter and oil in a non-stick skillet over medium heat. Add the onion, and cook for 5 minutes. Add mushrooms, salt and pepper, and cook until soft, 8 or so minutes.

3. Add broth, and cook, stirring, until broth evaporates. Add cream, and again cook while stirring, until it has mostly evaporated. Remove from heat.

4. Sprinkle about 1/2 cup of gruyere onto the pre-baked tart shell. Pour in the mushroom mixture and spread around in an even layer. Add the rest of the cheese on top.

5. Bake the tart for about 20 minutes. The mushroom mixture will be bubbly, and the crust will be a golden brown. Let it rest for a few minutes, and then cut into slices to serve.