Name: Wild mushroom tart
Yield: 4 servings
Cuisine: Bake
Ingredients: 200 g flour; 100 g walnuts ground; fine sea salt pinch; 100 g butter cold, unsalted; 1 egg medium, lightly beaten; 1-2 Tbs whole milk to bind; 25 g butter unsalted; 2 garlic cloves, finely chopped; 1 onion finely chopped; 1 Tbs fresh rosemary chopped; 1 tsp nutmeg ground; lemon halved, juice only; lemon zest only; 2 eggs free-range, large; 200 g cream cheese; 1/4 cup parmesan cheese grated; 125 ml cream double thick; 300 g mixed wild mushrooms sliced

Recipe Disclaimer

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Ingredients (18)

For the walnut pastry:

200 g	flour
100 g	walnuts — ground
	fine sea salt — pinch
100 g	butter — cold, unsalted
1	egg — medium, lightly beaten
1-2 Tbs	whole milk — to bind

For the filling:

25 g	butter — unsalted
2	garlic — cloves, finely chopped
1	onion — finely chopped
1 Tbs	fresh rosemary — chopped
1 tsp	nutmeg — ground
	lemon — halved, juice only
	lemon — zest only
2	eggs — free-range, large
200 g	cream cheese
1/4 cup	parmesan cheese — grated
125 ml	cream — double thick
300 g	mixed wild mushrooms — sliced

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Method:

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
minutes.

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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