Here is another way to make something new…we are supposed to be learning something while at home, so this is delicious and you will probably make it again and again.
- 2 1/2 cups flour, plus 2 additional tbsp.
- 1 tsp salt
- 1/2 tsp. cayenne
- 1 cup lard
- 2-3 tbsp. ice water
- 2 tbsp. butter
- 1/2 cup minced onion
- pinch of salt/pepper
- 4-5 cups white mushrooms, sliced
- 1 tsp. chopped garlic
- 2 cups heavy cream
- 3 large eggs
- dash each of hot pepper sauce and Worchestershire sauce
- 1 cup grated cheddar cheese (white is preferred)
- 4 ounces Asiago cheese, shaved
- 2 cups pea shoots
- white truffle oil, sprinkle only
In a mixing bowl combine the first three ingredients. Cut in the lard until it resenbles a coarse meal.
Add the ice water and mix until the dough comes away from the sides of the bowl. Cover and place in the refrigerator for 1 hour.
Preheat oven to 350 degrees. Remove the dough from the refrigerator and let sit for about 5 minutes. Roll out the dough on a floured board to a 12 inch round and 1//4 inch. Fold the dough into quarters and place it on a 10 inch tart pan. Roll a rolling pin over the entire surface to remove the excess dough. Prick the bottom all over with a fork.
In a medium suace pan melt the butter, add onions, salt and pepper and saute for about 1 minute. Add the mushrooms and saute for 4 minutes until they hahve wilted. Stir in the garlic and remove from the heat. Cool completely.
In a small bowl whisk together the cream annd eggs. Season with the hot pepper sauce, Worchestershire sauce and a pinch of salt and peppere. Mix well.
Pour the mushroom mixture into the pastry shell and sprinkle the cheese over. Bake until the center sets which should take about 55 minutes. Remove from the oven and cool for 5 minutes before slicing to serve.
In a bowl toss the pea shoots with the slightest drizzle of the truffle oil and garnish each slice with a pile of pea shoots.