Lunch: Wild Mushroom Tart

Ingredients

Pastry dough
1 tablespoon unsalted butter
1 tablespoon vegetable oil
3/4 pound mixed fresh wild mushrooms such as cremini, oyster, and chanterelle, quartered lengthwise
2 tablespoons finely chopped shallot
1 teaspoon chopped fresh thyme
3/4 teaspoon salt
3/8 teaspoon black pepper
1/2 cup crème fraîche
1/2 cup heavy cream
1 whole large egg
1 large egg yolk
Special equipment: a 9- by 1-inch round fluted tart pan with a removable bottom; pie weights or raw rice
1 pie weights or raw rice

Instructions

Roll out dough on a lightly floured surface with a lightly floured rolling pin into an 11-inch round and fit into tart pan, trimming excess dough. Chill until firm, about 30 minutes.
Put oven rack in middle position and preheat oven to 375 °F.
Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights. Bake until side is set and edge is pale golden, 18 to 20 minutes. Carefully remove foil and weights and bake shell until bottom is golden, 10 to 15 minutes more.
Cool completely in pan on a rack, about 15 minutes.

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