The whole-wheat and olive oil crust for this savory tart is based on a recipe for crackers. The real surprise here is the addition of tahini in the crust; it makes the whole tart taste more complex. This recipe appears in our cookbook, "A New Way to Bake" (Clarkson Potter).
- Yield: Makes one 9 1/2-inch tart
Photography: Jonathan Lovekin
Source: Martha Bakes, Episode 804
- 3/4 cup whole-wheat flour
- 3/4 cup unbleached all-purpose flour, plus more for dusting
- 1 teaspoon kosher salt
- 1/4 cup tahini
- 3 tablespoons extra-virgin olive oil
- 3 to 4 tablespoons ice water
- 2 tablespoon extra-virgin olive oil
- 1/2 cup finely chopped shallot
- 1 garlic clove, minced
- 1/4 teaspoon red-pepper flakes, plus more for serving
- 1 pound wild mushrooms, stems trimmed and caps sliced
- 1/2 teaspoon kosher salt
- 3/4 cup coarsely grated Gruyere
- 2 large eggs, lightly beaten
- 1/4 cup finely chopped fresh flat-leaf parsley leaves, plus more for serving
Crust: Preheat oven to 425 degrees. In a large bowl, whisk together both flours and salt. Stir in tahini, oil, and 3 tablespoons water. Knead in bowl until a ball forms; add up to 1 tablespoon more water, if needed. Transfer dough to a lightly floured surface. Roll dough into a 12-inch round and fit it into a 9 1/2-inch tart pan with a removable bottom. Trim flush with rim. Prick bottom of dough all over with a fork. Bake, rotating pan halfway through, until crust is golden brown and crisp, about 35 minutes. Let cool on a wire rack.
Filling: Reduce oven temperature to 350 degrees. In a large skillet, heat oil over medium. Add shallot, garlic, and red-pepper flakes; cook, stirring, until shallot is softened, about 4 minutes. Add mushrooms and salt. Cook until mushrooms are tender and golden brown in spots, 6 to 8 minutes. Let cool slightly.
In a large bowl, combine cheese, eggs, parsley, and mushroom mixture. Pour filling into crust. Bake tart, rotating pan halfway through, until just set, 30 to 35 minutes. Transfer pan to a wire rack and let tart cool slightly, about 10 minutes. Top with parsley, and serve warm or at room temperature with more red-pepper flakes. (Tart can be refrigerated, covered, overnight; bring to room temperature or reheat before serving.)