Bacon mushroom tart

1. Ingredients
2 (9-inch) packaged pastry rounds
1 ounce dried mixed mushrooms
8 bacon slices, cut into 1/2-inch wide pieces
6 ounces cremini mushrooms, halved and sliced thin
1 medium onion, finely chopped
2 garlic cloves, finely chopped
2 large eggs
1 1/2 cups heavy cream
2 tablespoons finely chopped fresh sage
1/2 teaspoon salt
1/2 teaspoon black pepper

2. Equipment: a 13- by 9- by 2-inch baking pan
Directions
Line baking pan with foil, leaving a 1-inch overhang on short sides. Unroll pastry and overlap rounds by 4 inches on a lightly floured working surface. Brush overlap area of bottom pastry round lightly with water, then press overlapping areas together.

3. Roll out pastry to form a rough rectangle (about 19- by 13-inches), then cut to a 15- by 12-inch rectangle (about 1/8 inch thick). Fit pastry into pan, trimming edges to leave about 3/4-inch-high sides. Lightly prick bottom and sides all over with a fork and chill until firm, about 30 minutes.

4. Preheat oven to 400F with rack in middle.

5. Meanwhile, pour 1 1/2 cups boiling water over dried mushrooms and soak until softened, 25 to 30 minutes.

6. Line pastry shell with foil and fill with pie weights or 2 cups dried beans. Bake until sides are set and edges are pale golden, 8 to 9 minutes. Remove foil and weights carefully and bake until bottom is light golden, 4 to 5 minutes. Cool pastry shell in pan on a rack.

7. Drain mushrooms in a fine-mesh sieve set over a bowl, squeezing mushrooms, and reserve liquid. Rinse mushrooms to remove any grit, then squeeze out excess water and chop.

8. Preheat oven to 325F with rack in middle.

9. Cook bacon in a 10-inch heavy skillet over medium heat, stirring, until crisp, then transfer to paper towels. Pour off all but 3 tablespoons fat from skillet, then cook fresh mushrooms and onion with a large pinch of salt over medium high heat, stirring occasionally, until mushrooms begin to brown, 4 to 6 minutes. (Use vegetable oil if not enough fat in skillet.) Stir in garlic, then add dried mushrooms with soaking liquid and briskly simmer, stirring occasionally, until liquid is totally evaporated, 6 to 8 minutes. Stir in bacon and scatter evenly over crust.
Whisk together eggs, cream, sage, and 1/2 teaspoon each salt and pepper, then pour over bacon mixture. Bake until custard is just set, 25 to 30 minutes. Cool tart in pan on a rack 30 minutes. Carefully lift out of pan using foil as an aid, then cut into 50 pieces (each about 1 1/2- by 1 1/4-inch). Serve warm or at room temperature.

10. Make ahead: Filling (without custard) can be made 1 day ahead and chilled once cooled. Reheat before proceeding with recipe. Pastry can be rolled out and baked 1 day ahead and kept, covered with plastic wrap, at room temperature.
Tart can be baked 3 hours ahead and cooled completely, then kept loosely covered with plastic wrap at room temperature.