Here’s Smoke Gets in Your Eyes, by Thelonius Monk.
1 1/2 cups flour
1/2 cup walnuts, toasted and ground
1/2 t. salt
1 stick (8T) frozen butter
Combine the flour, salt, pepper and walnuts and mix well. Grate in the frozen butter. Mix with your hands till it resembles coarse crumbs. Add enough ice water that you can for the dough into a ball (about 1/2 cup). Knead for a few seconds to make sure everything is incorporated. Wrap the dough and put it in the fridge
1 batch roasted mushrooms
1 1/4 cup fresh ricotta
1-2 T fresh tarragon, chopped
a few tablespoons of milk
1/2 cup grated smoked gouda
1/2 cup grated sharp cheddar
salt & pepper
Roll the dough out to fit a tart pan. I don’t have a tart pan (crazy, right?) so I use my toaster tray. Anything that has straight edges that are 1/2 an inch to 1 inch high, and roughly the area of a 9 inch tart pan, should work. Crimp the edges with your fingers or a fork and prick the bottom with a fork in a few places.
Blind bake the pie crust at 400 for about 20 minutes, till it’s puffed and golden, but not cooked all the way through.
Meanwhile…in a blender combine the eggs and ricotta and 2 or 3 T of milk. Blend till it’s quite smooth. Pour it into a bowl and mix in the tarragon, the roasted mushrooms, the cheese, the salt and the pepper. Pour this into your pre-baked tart shell.
Cook at 400 for about 1/2 hour, till it’s all puffed and golden brown.