Wild Mushroom Tart

Wild mushroom tart in a baking tin
  • 6 servings
  • 45 minutes to prepare
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Ingredients

  • 120g cream cheese
  • 1 bunch chives, chopped
  • 1tbsp crispy onions
  • Salt and pepper, to taste
  • 1 onion, finely diced
  • 1 garlic clove, crushed
  • 250g wild mushrooms
  • 200g button mushrooms
  • Sprig of thyme
  • Sprig of rosemary
  • 1tbsp olive oil
  • 100ml double cream
  • 1 pack ready rolled shortcrust pastry
  • 50g gruyére, grated
  • 25ml olive oil
  • 1/2 lemon, juice only

Instructions

Method:

  1. To make the chive and crispy onion cream cheese, whip the cream cheese until soft, add the chopped chives and crispy onions, season to taste with the salt and pepper and keep to one side.
  2. Gently fry the onion, garlic, mushrooms, thyme and rosemary in 1 tbsp of olive oil in a frying pan until golden. Reduce any water until the mix is dry and then add the cream. Simmer until it starts to thicken, season with salt and pepper and keep warm.
  3. Preheat the oven to 180°c/160°c Fan/356°F/Gas Mark 3.
  4. Press the pastry into a 20cm greased, loose bottomed tart case.
  5. Line the pastry with tin foil and fill with rice. Bake blind in the oven for 20 minutes.
  6. Remove the rice and tin foil and pour in the mushroom mix.
  7. Top with the grated cheese and bake in the oven for a further 5 minutes.
  8. Serve with the chive and onion cream cheese, a butter leaf salad and a drizzle of olive oil and lemon juice.

Chef’s Tip:

For a great vegetarian starter, fill a large portobello mushroom with the wild mushroom and cream mix, top with cheese and bake in the oven for 12 minutes at 180°c.

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