Wild Mushroom Tart with Parmesan and Walnut Pastry

Wild Mushroom Tart with Parmesan and Walnut Pastry

Prep Time ~ 2.5 Hrs Cooking Time ~ 60-75 Mins
Approx Cost ~£? Difficulty ~Easy
Freeze ~ ? Serves ~4-6

Tip ~


300g Walnut and parmesan pastry:

200g plain flour, sifted

100g finely ground walnuts

20g finely grated parmesan cheese

100g cold unsalted butter, diced

1 medium egg, lightly beaten

1 - 2 tbsp whole milk, to bind the pastry

For the filling:

25g unsalted butter

2 shallots, finely chopped

Leaves from a few sprigs of thyme

350g mixed fresh wild mushrooms, sliced

200ml crème fraiche

150ml double cream

1 large egg yolk

1 large egg

½ tsp sea salt

½ tsp ground black pepper


To make the pastry: Put the flour, walnuts and parmesan into a food processor and pulse for a few seconds to mix. Add the cold butter and blend into fine crumbs. Tip the egg and egg yolk and pulse until the mixture comes together, adding a little milk as necessary to form a dough. Tip the pastry onto a floured work surface and knead gently. Wrap in cling film and chill for 30 minutes.

Slice and serve warm.