Mushroom Tart

Mushroom Tart Recipe

Recipe by Chef Justine Schofield for Everyday Gourmet. Sponsored by White Prince Mushrooms.

Yields4 Servings
Prep Time20 minsCook Time40 minsTotal Time1 hr
 100 g gruyere cheese
 500 g mixed mushrooms - flat, oyster, swiss brown
 4 eggs
 200 ml cream
 2 garlic cloves, microplaned
 ½ bunch of parsley
 375 g short crust pastry
 2 tbsp extra virgin olive oil
 salt & pepper
1

Preheat the oven to 170°C. Roll out the shortcrust pastry into a tart tin, weigh it down with baking weights or rice and blind bake for 5-10 minutes. Take out the weights and bake again until just golden and bring out to cool.

2

In a frypan, heat the olive oil over high heat and saute the flat and oyster mushrooms. Cook until golden in colour and cooked down. Add the parsley and garlic and give a quick toss to coat. Remove from heat.

3

For the custard, add the eggs, a pinch of salt and some pepper. Whisk in the cream until just combined.

4

Add the gruyere cheese to the base of the tart, spreading out to form a consistent layer, then add the mushrooms on top. Carefully pour the custard over the mushrooms and cheese to bind together. Cook tart for 30-40 minutes in the oven.

Ingredients

 100 g gruyere cheese
 500 g mixed mushrooms - flat, oyster, swiss brown
 4 eggs
 200 ml cream
 2 garlic cloves, microplaned
 ½ bunch of parsley
 375 g short crust pastry
 2 tbsp extra virgin olive oil
 salt & pepper

Directions

1

Preheat the oven to 170°C. Roll out the shortcrust pastry into a tart tin, weigh it down with baking weights or rice and blind bake for 5-10 minutes. Take out the weights and bake again until just golden and bring out to cool.

2

In a frypan, heat the olive oil over high heat and saute the flat and oyster mushrooms. Cook until golden in colour and cooked down. Add the parsley and garlic and give a quick toss to coat. Remove from heat.

3

For the custard, add the eggs, a pinch of salt and some pepper. Whisk in the cream until just combined.

4

Add the gruyere cheese to the base of the tart, spreading out to form a consistent layer, then add the mushrooms on top. Carefully pour the custard over the mushrooms and cheese to bind together. Cook tart for 30-40 minutes in the oven.

Mushroom Tart

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