To make the pastry, put the flour, walnuts and salt into a food
processor and pulse for a few seconds. Add the cold diced butter and
whiz until it resembles breadcrumbs. Tip in the egg, and pulse until the
mixture comes together to form a dough (add a little milk if
necessary). Tip the dough on to a floured surface and knead gently. Wrap
in cling film and chill for 30 minutes.
Roll the pastry out on a lightly floured surface to about the
thickness of a R5 coin, then use it to line a 23cm tart tin with a
removable base. Press the pastry into the edge of the tin and leave a
little excess hanging over the edge. Chill for at least another 30
Meanwhile, prepare the filling. Melt the butter in a frying pan, add
the garlic and onion and sauté for 3-5 minutes, until they begin to
soften. Add the rosemary , nutmeg and mushrooms and some salt and
pepper, and fry over a high heat for 4-5 minutes until any moisture they
release has been cooked off. Sir in the lemon juice and zest, remove
from the heat and leave to cool.
Preheat the oven to 190°C. Line the pastry with foil and fill with
baking beans. Blind bake for 15-20 minutes until the sides are lightly
golden. Remove the foil and beans and return to the oven for 5 minutes
more until the base is golden and cooked. Remove the pastry case from
the oven and allow to cool slightly. Using a sharp knife, trim off the
excess pastry to the rim. Reduce the oven to 170°C.
Place the eggs, cream cheese, Parmesan and cream in a bowl and
beat together until smooth. Season well and pour the mixture over the
base of the tart. Top with the sautéed mushrooms and onion and bake for
20-25 minutes until the filling is just set and the top is golden.
Remove the tart from the oven and leave to cool for a few minutes before
unmoulding. Serve with a side salad.
Reprinted with permission of Foodmonger.
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