Name: Mushroom and cheddar tart
Yield: 4
Ingredients: 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

Ingredients

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

Method

Main

1.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).

2.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.

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
.
Notes

Styling by Emma Knowles

Styling by Aimee Jones

Ingredients

Method

Main

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