Mushroom Tart

• ½ recipe Basic Short Pastry, rolled outfitted into an 8- or 9-inch pie plate, and blind baked
• 1½ tablespoons light olive oil

Set the prebaked pie crust aside.

Heat the oil over medium-high heat, add the shallots, and sauté a few minutes. Add the mushrooms and lemon juice, season with salt and pepper, and toss until the mushrooms give up their moisture and the liquid has evaporated. Add the Madeira and let evaporate, or season with nutmeg. Add the cream and cook gently over low heat until it coats the mushroom