In a food processor, combine the all-purpose flour, kosher salt, and pepper. Pulse until mixed, then add cold butter in chunks, processing until the mixture resembles coarse crumbs. Gradually pour in the ice-cold water while pulsing until the dough clumps together. Wrap it in plastic wrap and chill in the refrigerator for at least 1 hour to ensure a flaky texture.

While the dough is chilling, preheat your oven to 400°F (200°C). This step ensures your Wild Mushroom Tart will bake evenly, resulting in a golden, crispy crust.

After the dough has chilled, lightly flour your work surface and roll it out to about 1/8-inch thickness. Carefully fit the rolled dough into a greased tart pan, trimming any excess from the edges. To prevent the crust from puffing up, line it with parchment paper and add pie weights or dried beans. Blind-bake for 15 minutes until slightly golden.

In a skillet, heat olive oil over medium heat and add your wild mushrooms. Sauté them for about 7-10 minutes until they are tender and browned. Remove the mushrooms and set them aside to cool. In the same skillet, add shallots and garlic, cooking for another 2-3 minutes until fragrant and translucent.

In a mixing bowl, whisk together the eggs, heavy cream, a pinch of salt, and a dash of pepper until well combined. Gently fold in the sautéed shallots, cooled mushrooms, and both mozzarella and Parmesan cheeses. Make sure everything is evenly mixed before pouring it into your prepared tart shell.

Carefully place the filled tart in your preheated oven and bake for 40-45 minutes until the filling is set and the crust is golden brown.

Once baked, remove the tart from the oven and allow it to cool slightly for about 10 minutes. Garnish with microgreens or sprouts if desired, and serve warm.