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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 ~

 

Ingredients

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

 

Method

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.

  • Roll out the pastry to the thickness of a £1 coin and use to line a 23 - 25cm tart tin, 3 - 4cm deep, with a removable base. Trim and chill for 30 minutes.
  • Preheat the oven to 190C / Gas mark 5. Bake the prepared tart blind for 15 - 20 minutes until the sides are golden. (Line the pastry case with greaseproof paper and baking beans).
  • Remove the paper and baking beans and return to the oven for a further 5 minutes, until the base is golden. Remove from the oven and reduce the temperature to 170C / Gas mark 3.
  • Prepare the filling, melt the butter in a wide frying pan and add the shallots. Lightly fry for 3 - 4 minutes until they begin to soften.
  • Add the thyme leaves, mushrooms and some salt and pepper.
  • Fry the mushrooms over a high heat for 4 - 5 minutes until any moisture has been cooked off. Allow to cool.
  • Whisk together the crème fraiche, double cream, egg and egg yolk, salt and pepper in a medium bowl.
  • Spread the cooled mushroom mixture evenly over the tart base and pour over the cream and egg custard.
  • Bake the tart for 35 - 45 minutes until the filling is golden and slightly puffy.
  • Remove from the oven and leave to cool for a few minutes before unmoulding.

Slice and serve warm.