Marimar Torres and I hosted a party at her beautiful home in Sausalito overlooking the Bay and the city of San Francisco. We spent all day cooking up a storm and over the next few days I will be featuring recipes from the successful meal.
Twelve people joined us for dinner that evening including Cecilia Chiang, a food icon in the city of San Francisco who is credited with introducing Americans to Northern Chinese cooking, which is markedly different from the Cantonese style many are used to.
She talked extensively about the restaurant, her menu and her many patrons that included Jefferson Airplane, John Lennon and Yoko Ono as well as many other high profile movie stars and other icons in food and wine.
Little did I know that Marimar was including someone of Cecilia's foodie caliber. It was rewarding for me clear her clean plate after we served the mushroom tart. She loved it and I think you will too.
For the tart crust...
To make the crust I use a pate brisee recipe and make sure that my butter and water are ice cold.
- 2 sticks (16 tbsps) of unsalted butter
- 2 1/2 cups of flour
- 2 tsp kosher salt
- 1 tsp sugar
- 4 tbsp ice cold water
Start by cutting the butter into chunks and then place into the freezer for about 10 minutes. Remove from the freezer and place into the bowl of a food processor along with the flour salt and sugar. Pulse for about 15-20 seconds or the mixture resembles a course meal.
With the machine running slowly pour in the cold water until the dough holds together without being sticky. Remove from the bowl and divide into two equal balls. Wrap with plastic and let rest in the fridge for 1 hour.
Remove from the fridge and roll out one of the balls on a floured surface. Form into a tart pan and place back into the fridge. You can freeze the other ball or make another tart (you will need to double the recipe below).
For the filling...
- 4 tbsp extra virgin olive oil
- 3 leeks, white part only, cleaned and chopped (yields about two cups)
- 2 cups of chopped mushrooms (we used local trumpet mushrooms)
- ½ cup of dry vermouth
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 6 eggs, beaten
- 2 cups shredded, sharp white cheddar cheese or a local sharp, melting cheese of your choice
Preheat the oven to 350 degrees. On the stovetop place a large sauté pan and turn on to medium heat. Add the olive oil and then the leeks and mushrooms. Sautee for about 5 minutes, stirring constantly. Turn up the heat to high and deglaze the pan with the vermouth. Let cook down until all liquid has dissipated and remove from the stovetop.
Transfer to a large mixing bowl and let rest in the refrigerator to cool for 15 minutes. Add the remaining ingredients and mix well.
Transfer the filling to the tart pan filled with the pate brisee. Place into oven and cook for about 40 minutes or until knife comes out clean.
Serve with a Marimar Estate La Masia Chardonnay.