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Creamy Mushroom and Mussel Tart

From: Saveur
SERVES 8–10

FOR THE CRUST:
1½ cups flour, plus more
9 tbsp. unsalted butter
¼ tsp. kosher salt
5 tbsp. ice-cold water
FOR THE FILLING:
2 cups dry white wine
3 dozen mussels, scrubbed
4 tbsp. unsalted butter
3 cloves garlic, minced
1 small yellow onion, minced
2 tsp. minced thyme
1 tsp. dried savory
½ tsp. fennel seeds
10 white button mushrooms, roughly chopped
1/3 cup flour
½ cup heavy cream
½ cup milk
2½ cups grated Gruyère
2 tbsp. minced parsley, plus leaves for garnish
¼ tsp. freshly grated nutmeg
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper, to taste

Make the crust: Pulse flour, butter, and salt in a food processor until pea-size crumbles form. With motor running, add water; pulse until dough forms. Flatten dough into a disk and wrap in plastic wrap; chill 1 hour.

Make the filling: Bring wine to a simmer in a 6-qt. saucepan over medium-high heat. Add mussels; cook, covered, until shells open, 2–3 minutes. Transfer mussels to a bowl and discard shells; reserve ½ cup cooking liquid in another bowl. Add butter to pan; melt over medium-high heat. Cook garlic and onion until golden, 5–7 minutes. Add thyme, savory, fennel, and mushrooms; cook until soft, 4–5 minutes. Stir in flour; cook 2 minutes. Stir in reserved cooking liquid, the cream, and milk; bring to a boil. Cook until sauce is thick, 2–3 minutes. Stir in reserved mussels, 1½ cups Gruyère, the parsley, nutmeg, zest and juice, salt, and pepper.

Assemble and bake the tart: Heat oven to 375°. On a lightly floured surface, roll dough into a 13" round about ½" thick. Transfer to a 13" pizza pan. Using a fork, prick dough all over. Line dough with parchment paper and fill with pie weights or dried beans; bake until golden, 35–40 minutes.

Remove paper and weights; let cool. Spread filling over crust, leaving a ½" border; sprinkle with remaining cheese. Bake until filling is golden and bubbly, about 35 minutes; garnish with parsley leaves.