Instructions: FOR CRUST: Blend flour and salt in processor. Cut in butter using on/off turns until mixture resembles coarse meal. Add enough water to blend dough.

Gather dough into ball; flatten into disk. Wrap in plastic; chill 45 minutes.

Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim edges, leaving 1/2-inch overhang. Fold overhang in to form double-thick sides. Press tart edges to raise dough 1/8 inch above pan. Chill 30 minutes.

FOR FILLING: Bring 1 cup water to boil in saucepan. Add porcini; remove from heat and let stand 30 inutes. Spoon porcini from liquid; reserve liquid. Coarsely chop procini.

Melt butter in heavy large skillet over high heat. Add procini and crimini mushrooms. Season with salt; saute until deep golden, about 10 minutes.

Add shallots; saute 2 minutes. Add Cognac and reserved porcini liquid, leaving any sand behind in sauce pan. Boil until almost all liquid is absorbed, about 3 minutes. Mix in 1 tablespoon herbs. Cool.

Preheat oven to 375F. Line crust with foil. Fill with dried beans. Bake 15 minutes. Remove foil and beans; bake until golden, about 15 minutes.

Maintain oven temperature.

Sprinkle 1/3 cup cheese in crust. Cover with mushrooms. Whisk cream, yolks, egg and 1 tablespoon herbs in bowl. Pour custard over mushrooms. Top with remaining cheese. Bake until filling is set and top is golden, about 30 minutes. Cool on rack 15 minutes.

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