This tart was pretty easy and quick to make but took a very long time to decorate and probably longer if you’re super meticulous. Also I had to use a 10” tart tin to make this design fit, which is huge, but the filling was proportionate.
First make the dough (x2)
1/2 Cup (1 stick) butter
1 1/4 C all purpose flour
Cut the butter into 8+ pieces and keep it cold in the fridge until needed. In a food processor, pulse together the flour and salt to combine. Add the butter, pulsing until it is the size of walnut halves (for a flaky crust) or peas (for a mealy crust). Add the water a few tablespoons at a time and mix just until the dough comes together. Wrap the dough in plastic and chill. Repeat.
1/2 cup onion, minced
3+ garlic cloves, chopped or minced
2 lb mushrooms, sliced (use a mixture of any mushrooms you like.
2 large eggs
1/2 cup heavy cream
1/4 cup all-purpose flour
1 tablespoon fresh herbs (rosemary, thyme, sage—whatever you like and have on hand)
1/3 cup parmesan cheese, grated
4-5 slices bacon
Salt and pepper to taste
Cut the bacon into pieces and cook over medium heat in a large pan. Add onion and garlic and saute 3 minutes or so until onions are translucent. Add mushrooms and allow to cook down, stirring occasionally. This will take 10+ minutes.
As the mushroom mixture is cooking, preheat the oven to 350º. Roll out one dough on a lightly floured surface and transfer to a 10” tart pan. (If you don’t have a 10” pan, use a deep pie dish). Put the pan in the fridge to keep cool until ready to fill.
Whisk eggs, cream and flour in a bowl. When the mushrooms are cooked down, remove from heat. Stir in egg mixture, salt and pepper, parmesan and herbs. Pour into prepared pie crust.
Roll out second dough and place on top; pinch or crimp edges with fork to seal it to the bottom crust. Bake for 60-75+ minutes and then allow pie to rest for at least 10 minutes to allow the filling inside to thicken.
If you want to add the Toad decoration, go back in time to before you started making this tart and prepare 60 black olive slices and 50 uniform pieces of red bell pepper, the same size as the olives. Then place on top of the crust using this grid to guide you.