Mixed Mushroom & Walnut Tart

11 Ingredients

Number of servings

250grams ready-made shortcrust pastry
3 eggs, 1 lightly beaten, for egg wash
3-4tablespoons olive oil
140grams exotic mushrooms, such as porcini or shiitake, roughly chopped
200grams chestnut mushrooms, roughly chopped
3 cloves garlic, grated or finely chopped
50grams walnut halves, roughly chopped
1 pinch salt
1 pinch freshly ground black pepper
2 handfuls fresh spinach leaves, roughly chopped
3/4 cup double cream

Nutrition per serving

23% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 3

Preheat the oven to 200°C. Roll out the pastry on a floured work surface, and use to line the tart tin. Trim away the excess, line the pastry shell with greaseproof paper, and fill with ceramic baking beans. Bake in the oven for 15-20 minutes until the edges are golden. Remove the beans and paper, brush the bottom of the shell with a little of the egg wash, and return to the oven for 2-3 minutes to crisp. Remove from the oven, and set aside. Reduce the oven temperature to 180°C.

Step 2 of 3

Heat the oil in a large deep-sided frying pan over a low heat. Add the mushrooms, garlic, and walnuts, and season well with salt and black pepper. Cook, stirring occasionally, for about 10 minutes until the mushrooms release their juices. Tip in the spinach, and cook, stirring, for a further 5 minutes until just wilted. Spoon the mixture into the pastry shell.

Step 3 of 3

Mix together the cream and the 2 eggs. Season well with salt and black pepper. Carefully pour the cream mixture over the mushroom filling. Sprinkle with a pinch of black pepper, and bake in the oven for 15-20 minutes until set. Leave to cool for 10 minutes before releasing from the tin. Serve hot or cold.