2 ounces dried mushrooms
1 tablespoon olive oil
8 ounces small cremini mushrooms, stemmed and thinly sliced
2 tablespoons unsalted butter
2 cloves garlic, minced
1 large shallot, minced
1 tablespoon chopped fresh thyme
Kosher salt and freshly ground black pepper
1 cup milk
3/4 cup heavy cream
1/2 teaspoon freshly grated nutmeg
6 large eggs
1 1/2 cups shredded Comte or Gruyere
1 Pecorino and Pepper Pie Crust, recipe follows
1 cup baby arugula
1/2 cup fresh parsley leaves
1/4 cup fresh chives, cut in 2-inch pieces
1/4 cup fresh tarragon leaves
1/4 teaspoon red chile flakes
1/4 cup extra-virgin olive oil
Zest of 1 lemon and juice of 1/2 lemon
Zest of 1 lemon and juice of 1/2 lemon
Kosher salt
2 1/4 cups all-purpose flour
1/2 cup grated pecorino
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 1/2 sticks (12 tablespoons) cold cultured or European butter, cut into 1/2-inch cubes, plus 1 tablespoon for greasing pan
5 tablespoons cold water
2 pounds dried beans or pie weights
Do not overmix the dough in the food processor: this releases gluten in the flour and makes a tougher crust. Blind baking helps prevent the dough from becoming soggy; blind baking at high temperatures causes the water in the butter to evaporate, creating steam, which results in a light, flaky crust. It also helps prevent shrinkage (when the crust droops down off of the lip of the pie plate). Cultured or European-style butter is made more slowly, so the cream has time to develop flavor. These butters have an 83- to 86-percent fat content, while non-cultured butters have around 81 percent.
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