(Vegetarian)
Serves 4 – 6
Ingredients:
Pastry:
250g flour
1 tsp salt
125g cold butter, cubed
1 egg yolk
± 2 Tbsp ice cold water
Filling:
1 Tbsp olive oil
1 Tbsp butter
2 shallots, finely minced
500g mixed white button and portabellini mushrooms, sliced
1 clove garlic, minced
1 tsp fresh thyme leaves
1 tsp rosemary leaves, roughly chopped
2 large eggs
125g mascarpone
60g cheddar cheese, grated
Salt and pepper, to taste
Special equipment:
36 x 13 cm fluted, rectangular tart tin
Method:
For the pastry:
Add flour, salt and butter to a food processor.
Pulse until the mixture looks like wet sand.
Add the egg yolk and gradually pulse in the cold water until the dough starts to come together.
Tip pastry onto a clean work surface and bring together into a rough rectangle.
Wrap well in cling film and chill for 30 minutes.
Preheat oven to 180˚C.
Roll out the chilled pastry on a lightly floured work surface.
Line the tart case with the pastry, pressing well into the flutes.
Trim the excess off the edges and prick the base all over with a fork.
Chill again for 10-15 minutes.
Fill the tart shell with baking paper, overlapping the sides and fill with baking beans or uncooked rice.
Bake for 20 minutes, then remove the beans and bake again for 10 minutes until the pastry is crisp.
While the pastry shell is baking, prepare the filling.
Heat the olive oil and butter together in a large frying pan.
Cook the shallots until soft.
Add the mushrooms and cook until golden brown and they have released all their liquid.
They will make the tart soggy if watery so don’t rush this step.
Add the garlic, thyme and rosemary and cook until fragrant.
Season lightly and scrape into a bowl.
In another small bowl whisk together the eggs, mascarpone and cheddar.
Season lightly.
Add egg mixture to the mushroom bowl and mix well.
Scrape filling into blind baked tart shell.
Bake again for 25 minutes until golden brown and cooked through.
Allow to rest for a few minutes before slicing and serving with a green side salad. Enjoy!
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