| 1 | For crust : Blend flour and salt in food processor. |
| 2 | Cut in butter using on/off turns mixture resembles coarse meal. |
| 3 | Add enough water to blend dough. |
| 4 | Pat dough into ball; flatten into a disk. |
| 5 | Wrap in plastic and chill for 45 minutes. |
| 6 | Roll out dough on floured surface to 12-inch round. |
| 7 | Transfer to a 9-inch-diameter tart pan with removable bottom. |
| 8 | Trim edges, leaving 1/2-inch overhang. |
| 9 | Fold overhang in to form double-thck sides. |
| 10 | Press tart edges to raise dough 1/8 inch above pan. |
| 11 | Chill 30 minutes |
| 12 | For Filling: Bring water to a boil in saucepan. |
| 13 | Add mushrooms; remove from heat and let stand 30 minutes. |
| 14 | Remove the mushrooms fron the liquid; reserve liquid. |
| 15 | Melt butter in heavy large skillet over high heat. |
| 16 | Add sliced mushrooms and sausages. |
| 17 | Saute until deep golden, about 10 minutes. |
| 18 | Add shalots; saute 2 minutes. |
| 19 | Add red wine and mushroom liquid. |
| 20 | Simmer until almost all liquid is absorbed, about 3 minutes. |
| 21 | Mix in chopped chives. remove from heat and cool. |
| 22 | Preheat oven to 375°F |
| 23 | Line crust with foil. |
| 24 | Sprinkle half of the grated cheese in crust. |
| 25 | Cover with mushroom - sausage mixture. |
| 26 | Whisk cream , egg yolks, egg and chopped chives in a bowl. |
| 27 | Pour egg mixture over mushrooms. |
| 28 | Top with remaining cheese . |
| 29 | Bake until filling is set and top is golden, about 30 minutes. |
| 30 | Cool on rack 15 minutes. |
