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.