Good-sized handful of wild onions or 2 to 3 large leeks, finely sliced
2 - 3 large shallots, minced
Butter for sautéing
Salt and pepper to taste
⅓ cup fresh thyme, destemmed
1 cup (approx) white or red wine, sherry or stock
2 - 3 lb(s) (900 g to 1.35 kg) wild mushrooms, such as chanterelles, morels, hedgehogs or angel wings, cleaned and shredded finely by hand. Can substitute store-bought mushrooms
3 - 5 egg yolks, depending on tart size
1 ½ cup (approx) cheese, such as a Parmesan, manchego or Asiago
1. Roll out pastry and chill in tart pan in fridge for up to 30 minutes. (One of my tricks is to make the pastry bigger than I need and fold the crust tightly into a roll, creating a flaky layered crust that’s sure to impress.) Roll out dough approximately 2 inches (5 cm) bigger than your pie shell (this will allow for a nice crust).
2. While pastry chills, thinly slice onions and shallots; caramelize with butter in a pan. Add salt, pepper and thyme. Add about a cup of wine, just as the onions/leeks release their sugar and begin to stick for rich, sweet flavour. Once liquid has evaporated, remove onions and shallots; set aside.
3. Increase heat to high and add small amount of oil and butter; sauté mushrooms until they release liquid and edges are crispy. Mushrooms should be seared hot so they caramelize nicely; remove from heat before they go watery or limp. Once filling components have cooled, combine with 3 to 5 egg yolks (depending on tart size) and generous amount of cheese (about 1 cup) to bind tart. Top with about ½ cup cheese.
4. Bake in 400°F (200°C) oven for up to 40 minutes. (Make sure oven is preheated to ensure a crispy bottom.) Cheese should bubble and crisp up before removing from oven.