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Mushroom and cheddar tart

You'll need

1 shortcrust pastry sheet (see note) 300 gm firm ricotta 50 gm each coarsely grated Gruyère and aged cheddar 1/3 cup coarsely chopped flat-leaf parsley 2 eggs, lightly beaten To serve: bitter green salad dressed with mustard vinaigrette   Mushroom filling 200 gm mixed large mushrooms, such as pine, field and portobello, coarsely chopped ½ onion, thinly sliced into rings 20 gm butter, melted ½ garlic clove, finely chopped Finely grated rind of 1 lemon, juice of ½ 1 tbsp thyme


  • 01
  • Preheat oven to 200C. Trim pastry into four 12.5cm x 25cm rectangles and place on an oven tray lined with baking paper. Combine cheeses, parsley and half the egg in a bowl, season to taste, then spread over pastry, leaving a 1.5cm border. Fold in border, brush pastry with remaining egg and place in oven while you prepare mushroom filling (5-10 minutes).
  • 02
  • For mushroom filling, combine mushroom, onion, butter, garlic, lemon rind and juice and thyme in a bowl, season to taste, then spread over pastry. Bake until pastry is golden and cooked (15-20 minutes). Serve hot with a simple bitter green salad.
Note We use Carême’s sour cream shortcrust pastry, which comes ready rolled in a 25cm x 50cm sheet (there will be a little pastry left over). If unavailable, substitute another good-quality shortcrust pastry.

This recipe is from the August 2011 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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