Black Garlic & Wild Mushroom Tart

Ingredients

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For the Charcoal Pastry

• 1 1/4 cups all-purpose flour (aprox 455 calories)
• 1/4 cup almond flour (for a nutty flavor, optional) (approx 150 calories)
• 1 tablespoon activated charcoal powder (for the dark, gothic color) (negligible calories)
• 1/2 teaspoon salt (negligible calories)
• 1/2 cup (1 stick) cold unsalted butter, cubed (approx 810 calories)
• 4-6 tablespoons ice water (negligible calories)

For the Filling

• 2 tablespoons olive oil (approx 240 calories)
• 2 cups mixed wild mushrooms, roughly chopped (e.g., shiitake, chanterelle, morel) (approx 30 calories)
• 1 medium onion, finely chopped (approx 44 calories)
• 3 cloves of black garlic, mashed into a paste (approx 13 calories)
• 1 teaspoon fresh thyme leaves, plus more for garnish (negligible calories)
• Salt and black pepper, to taste (negligible calories)
• 3/4 cup heavy cream (approx 600 calories)
• 2 eggs (approx 140 calories)
• 1/2 cup grated Gruyère or Parmesan cheese (approx 215 calories)

Instructions

Prepare the Charcoal Pastry

1. In a large bowl, whisk together the all-purpose flour, almond flour (if using), activated charcoal powder, and salt.
2. Add the cold, cubed butter and use a pastry blender or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough begins to come together.
4. Form the dough into a disc, wrap in plastic, and chill in the refrigerator for at least 1 hour.

Make the Filling

1. Heat olive oil in a large skillet over medium heat. Add the chopped mushrooms and onion, cooking until the mushrooms are golden and the onion is translucent.
2. Stir in the mashed black garlic, thyme leaves, and season with salt and pepper. Cook for an additional 2 minutes, then remove from heat and let cool.

Assemble the Tart

1. Preheat your oven to 375°F (190°C).
2. On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer to a 9-inch tart pan with a removable bottom, pressing the dough into the corners and trimming any excess.
3. Prick the bottom of the tart shell with a fork, then refrigerate for another 30 minutes.
4. Line the tart shell with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes.

Fill and Bake

1. In a medium bowl, whisk together the heavy cream, eggs, and grated cheese. Season with a little more salt and pepper.
2. Spread the mushroom and onion mixture evenly over the pre-baked tart shell. Pour the cream mixture over the top.
3. Bake for 25-30 minutes, or until the filling is set and the crust is a dramatic black.
4. Let cool slightly before removing from the tart pan. Garnish with fresh thyme leaves before serving.

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