Mixed Mushroom Tart

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16 Ingredients

Number of servings

For the pastry

200grams plain flour
1/2teaspoons salt
125grams chilled unsalted butter, diced
1 egg, yolk
2tablespoons water, cold

50grams butter
6 shallots, finely chopped
2 cloves garlic , crushed
2teaspoons thyme, chopped
350grams mixed mushrooms, such as shiitake, oyster, brown and field, trimmed and sliced
1 1/4 cup soured cream
3 eggs, lightly beaten
25grams Parmesan cheese, freshly grated
1 pinch salt
1 pinch black pepper
1/4 cup rocket (to serve)

Nutrition per serving

22% 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

First make the pastry. Sift the flour and salt into a bowl. Add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs. Add the egg yolk and measurement water and bring the mixture together. Wrap in clingfilm and chill for 30 minutes.

Step 2 of 3

Roll the pastry out on a lightly floured work surface. Use to line a 25 cm fluted flan tin. Prick the base with a fork and chill for 30 minutes. Line the pastry with nonstick baking paper and baking beans and bake in a preheated oven, 200°C for 15 minutes. Remove the paper and beans and bake for a further 15 minutes. Leave to cool.

Step 3 of 3

Meanwhile, melt the butter in a frying pan, add the shallots, garlic and thyme and cook over a low heat, stirring frequently, for 5 minutes. Increase the heat, add the mushrooms and salt and pepper and cook, stirring, for 4-5 minutes until browned. Leave to cool. Scatter over the tart case. Beat the soured cream, eggs, Parmesan and salt and pepper together and pour over the top. Bake for 20-25 minutes until golden and just set. Serve warm with some rocket leaves.