Wild Mushroom Tart
This great recipe featured as part of James' mushroom masterclass.
Ingredients
For the pastry:
- 400g plain flour
- 200g butter
- 1 egg
- Water as needed
For the custard:
- ½ pint cream
- ½ pint milk
- 4 eggs
- 4 egg yolks
- Salt and pepper
For the filling:
- 400g wild mushrooms
- 25g butter
- 2 shallots, peeled and diced
- 1 bunch parsley chopped
- 200g Comte cheese grated
For the salad:
- Frisee
- Bacon lardons (optional)
- 100ml olive oil
- 25m white wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon water
Method
Preheat oven to 150°C.
Place the flour into a bowl, add the butter, salt and thyme (if using) then rub between your fingers until the mixture looks like coarse breadcrumbs. Add the egg and mix with your fingers. Knead on a floured surface until smooth, wrap in cling and chill in the fridge for 30 minutes.
Grease a 27cm tart tin and roll the pastry out to on a lightly floured surface and use to line the tin.
To make the filling, whisk together the eggs, cream and milk then season.
Cook the shallots and mushrooms in butter for 5 minutes, cool and spread over the base of the tart.
Pour the custard into the tart tin, sprinkle the cheese over the top and put in the oven for 30-40 minutes.
Once cooked, let the quiche sit for 5 minutes and trim the edge of the pastry crust.
Serve hot, warm or cold with a green salad.
Ingredients
For the pastry:
- 400g plain flour
- 200g butter
- 1 egg
- Water as needed
For the custard:
- ½ pint cream
- ½ pint milk
- 4 eggs
- 4 egg yolks
- Salt and pepper
For the filling:
- 400g wild mushrooms
- 25g butter
- 2 shallots, peeled and diced
- 1 bunch parsley chopped
- 200g Comte cheese grated
For the salad:
- Frisee
- Bacon lardons (optional)
- 100ml olive oil
- 25m white wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon water
Method
Preheat oven to 150°C.
Place the flour into a bowl, add the butter, salt and thyme (if using) then rub between your fingers until the mixture looks like coarse breadcrumbs. Add the egg and mix with your fingers. Knead on a floured surface until smooth, wrap in cling and chill in the fridge for 30 minutes.
Grease a 27cm tart tin and roll the pastry out to on a lightly floured surface and use to line the tin.
To make the filling, whisk together the eggs, cream and milk then season.
Cook the shallots and mushrooms in butter for 5 minutes, cool and spread over the base of the tart.
Pour the custard into the tart tin, sprinkle the cheese over the top and put in the oven for 30-40 minutes.
Once cooked, let the quiche sit for 5 minutes and trim the edge of the pastry crust.
Serve hot, warm or cold with a green salad.
