Crust :
½ cup wholemeal flour
½ cup plain flour
125g butter
1 egg yolk
2 tsp lemon juice
Fillings:
650 g of mixed mushrooms, such as oyster, chanterelle, shiitake and Portobello
2 pips garlic – chopped fine
1 tsp black pepper - ground
1 tbsp of olive oil
1 tbsp of butter
80 ml crème fraiche
3 eggs
150 g grated cheddar cheese & mozarella
28 g pine nuts - * I omitted this
Method:
½ cup wholemeal flour
½ cup plain flour
125g butter
1 egg yolk
2 tsp lemon juice
Fillings:
650 g of mixed mushrooms, such as oyster, chanterelle, shiitake and Portobello
2 pips garlic – chopped fine
1 tsp black pepper - ground
1 tbsp of olive oil
1 tbsp of butter
80 ml crème fraiche
3 eggs
150 g grated cheddar cheese & mozarella
28 g pine nuts - * I omitted this
Method:
Sift flours into basin, return husks from
sifter to basin, rub in butter, add egg yolk and enough lemon juice to just
combine ingredients. Cover, refrigerate 30 mins. Roll out the pastry dough and
transfer to a 9” flan tin. Bake blind for 10 mins. Remove from the oven and cool
the tart shell.
To prepare the fillings.
Blend together the crème fraiche and eggs
together until smooth. Heat the butter and olive oil in a frying pan and sauté
the garlic , black pepper till fragrant , add in the mushrooms and stir fry for
10-15 mins until they are tender and any liquid has evaporated.
To assemble :
Layer ½ of the mushroom mixture, half of the
grated cheese mixture on the tart shell , repeat the layer process and fill up
with the crème fraiche and egg mixture. Sprinkle with pine nuts and bake for 30
mins or until the filling is golden brown. * I omitted the pine nuts – I
sprinkle some rosemary herbs on the surface instead.
