Wild mushroom tart

Recipe from: 14 October 2011

Ingredients 20
Servings 1
Minutes 00:


Serving Change
  • For the walnut pastry:
  • 200
    plain flour - sifted
  • 100
    finely ground walnuts
  • Pinch fine sea salt
  • 100
    cold unsalted butter - diced
  • 1
    medium egg - lightly beaten
  • 1-2
    whole milk - to bind
  • For the filling:
  • 25
    unsalted butter
  • 2
    garlic cloves - finely chopped
  • 1
    small to medium onion - finely chopped
  • 1
    chopped fresh rosemary
  • 1
  • Juice of half a lemon
  • Zest of a whole lemon
  • 2
    large free-range eggs
  • 200
    cream cheese
  • 1/4
    grated Parmesan
  • 125
    double cream
  • 300
    mixed fresh wild mushrooms - sliced



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.
To visit Foodmonger's blog, click here.


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