Morel Mushroom Festival - Muscoda, Wisconsin on the Wisconsin River

1 short crust recipe
4 oz. sliced bacon
1 oz. dried morels (10 oz. fresh)
2 Tbsp butter
1 tsp lemon juice
6 oz. diced Swiss cheese
¼ cup Parmesan cheese, freshly grated
2 cups heavy cream
3 whole eggs and 2 yolks
¼ tsp freshly grated nutmeg
2 Tbsp dry bread crumbs
salt and freshly ground pepper to taste

If using dried morels, rehydrate in warm water for half an hour or so until plump. Drain and set aside on paper towel. Roll pastry to a 1/8 inch thickness and line a 10 -11 inch tart pan. Prick the bottom with a fork. Line pastry with parchment paper, fill with pie weights. Bake in preheated 425 oven for about 15 minutes. Remove weights and paper and bake an additional 4 minutes. Take out of oven and reduce temperature to 300. Cut bacon into ¼-inch slices and saute until crisp. Drain and set aside. Slice morels and saute in butter. Add lemon juice, salt and pepper. Add bacon and Swiss cheese. Scald cream and cool. Mix the eggs and yolks together and add the cream. Season with salt, pepper and nutmeg. Sprinkle the bread crumbs on the baked tart shell. Spread the mushroom mixture on top of them. Spoon in the egg and cream mixture. Bake until tart is barely firm to the touch. Turn off oven and leave until the tart is quite well set. Remove from the oven, sprinkle with grated Parmesan cheese and serve hot.

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