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.
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.
For the custard, add the eggs, a pinch of salt and some pepper. Whisk in the cream until just combined.
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.
Servings 0