Roll the dough into a round 1/8-inch thick on a floured surface and fit it into a 10-inch tart pan with a removable fluted rim. Prick the bottom of the shell lightly and chill the shell for 1 hour. Line the shell with wax paper, fill the paper with the rice, and bake the shell in the lower third of a preheated 400 degrees oven for 15 minutes. Remove the rice and paper carefully and bake the shell for 5 minutes more, or until it is golden.
In a large skillet cook the onion in the butter over moderately low heat, stirring, until it is softened, add the morels and fresh cultivated mushrooms, and cook the mixture, stirring, until the liquid the mushrooms give off is evaporated. Add the Madeira, the thyme, and cook the mixture, stirring, until the liquid is evaporated. Add the cream cheese and salt and pepper to taste, cook the mixture, stirring, until the cream cheese is melted, and let it cool. Stir the eggs and the milk and pour the mixture into the tart shell. Arrange the enoki-dake decoratively along the edge of the tart, brush them with the lemon juice, and bake the tart in a preheated 350 degrees oven for 30-45 minutes, or until a tester comes out clean. Let the tart cool in the pan on a rack for 10 minutes and remove the rim carefully. Transfer the tart to a platter and garnish it with the chives.
Recipe courtesy of Gourmet Magazine