Name: Mushroom Tart (an Ode to Smitten Kitchen)
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 8 servings
Ingredients: CRUST:; 1 cup plus 2 Tablespoons all purpose flour; 1/4 cup yellow cornmeal; 1/4 teaspoon salt; 6 Tablespoons chilled unsalted butter (diced + a smidge extra for greasing the foil); 1 egg; FILLING:; 1 Tablespoon olive oil; 1 Tablespoon unsalted butter; 2 shallots (sliced thin); 1 garlic clove (minced); 1/2 pound 225g cremini mushrooms sliced into bite site pieces; 1 pound 455g assorted mushrooms (shiitake, oyster, chanterelle, more cremini) sliced into bite sized pieces; 1 teaspoon thyme (chopped); 1 teaspoon rosemary (chopped); 1 teaspoon kosher salt; 1/2 teaspoon ground pepper; 1/4 cup mascarpone cheese (at room temperature); 1/4 cup milk; 2 eggs; 1/2 cup grated fontina cheese (Can substitute provolone); 1/3 cup grated Parmesan cheese