Food & Wine
Mushroom tart
Make mushrooms the centrepiece of your table with this simple, savoury vegetarian tart.
Serves: 6
Ingredients:
- 1 large sheet frozen ready-rolled shortcrust pastry, partially thawed
- 50g butter, chopped
- 1 red onion, thinly sliced
- 3 garlic cloves, thinly sliced
- 400g mixed mushrooms, stalks trimmed and sliced (button, enoki, shimeji, for example)
- 2 eggs
- 1 cup thickened cream
- 80g feta cheese
- Salt and pepper, to season
- 50g baby rocket, to garnish
Method:
- Preheat oven to 190°C. Line base and sides of a 12cm x 34 cm loose-based flan pan with pastry. Trim edges and refrigerate for 15 minutes. Line pastry with baking paper and fill with pastry weights or rice. Blind bake for 15 mins. Remove paper and weights and bake for another 10 mins or until pastry is dry. Cool slightly.
- Melt butter in a frying pan over medium-high heat. Add onions and garlic. Cook, stirring, for 5 minutes or until onions are softened. Add mushrooms and cook until tender. Set aside to cool.
- In a bowl, whisk eggs, cream and salt and pepper. Spoon mushroom mixture into pastry case and pour over egg mixture. Tops with cheese and bake tart for 40 minutes or until pastry is golden and middle set. Scatter over rocket. Cut into slices and serve.
Related links:
Caramelised onion and cheese tart
Broccoli, parmesan and zucchini quiche