Website: Cooks Illustrated

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20th October 2019

kaye16

Time-consuming, but delicious.
Making the dough up the day before will help with the time.

It being mushroom season, I used a c├Ępe, some girolles (chanterelles), some pleurotes (oyster mushrooms), and shiitakes, rather than all shiitakes. Only about 2tsp sugar in the dough, rather than 1tbl. (I don't find it usual to have sugar in the dough for a savory tart.)

Might could use a tad more gorgonzola, which was quite suble. Your anti-blue people might not notice it.

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