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, enoki, oyster
 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 enoki mushrooms, 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, enoki, oyster
 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 enoki mushrooms, 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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