Wild Mushroom Tart

Pastry Case
1 1/2 Cups Plain Flour
1/2 Cup Butter
Pinch Salt
3 Tablespoons Iced Water
Filling
1 Cup Apple Cider
3/4 Cup Dried Porcini Mushrooms
125 gms Wild Mushrooms
250 gms Cultivated Mushrooms
1/4 Cup Olive Oil
1 Onion ,Sliced
300ml Thickened Cream
4 Eggs
3/4 Cup Mozarella
1/2 Cup Grated Parmesan
Method
Make the pastry case by processing the flour,salt and butter in a food processor fitted with a blade,process until the mixture resembles breadcrumbs,with the machine running add  the ice water and process further till
the dough holds together,remove the dough from the machine,wrap in clingfilm and refrigerate 1 hour before using.
Roll the dough to 1/8 inch thick on a floured work surface,lightly grease a 9 inch flan tin with a removable base and line with the pastry,trim edges neatly and freeze for 10 minutes.
Line the shell with aluminium foil and weight with rice,beans or pie weights bake in a pre heated 180 celsius oven 20 minutes ,remove the weights and set aside to cool.
To make the filling heat the cider in a saucepan,bring to the boil and pour over the dried porcini.
Heat the oil in a frypan over a medium heat,add the onion,and wild plus cultivated mushrooms and saute for
10 minutes,add the porcini and cider,add salt and pepper to taste,cook uncovered over medium heat for
20 minutes,remove from heat,beat the eggs with the cream and add the mozzarella,combine the egg and
cheese mixture with the mushroom mixture and pour into the pastry case and bake in pre heated oven at
180 celsius for 10 minutes then sprinkle grated parmesan on top and continue baking a further 25 minutes.
Allow to cool before slicing and serving.