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Mixed Mushroom and Walnut Tart

Mixed Mushroom and Walnut Tart

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Mixed Mushroom and Walnut Tart

Easy-peasy inspiration for after-work meals and simple entertaining

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Instructions

  1. 1

    Preheat the oven to 200°C (400°F/Gas 6). Roll out the pastry on a floured work surface, and use to line the tart tin. Trim away the excess, line the pastry shell with greaseproof paper, and fill with ceramic baking beans. Bake in the oven for 15–20 minutes until the edges are golden. Remove the beans and paper, brush the bottom of the shell with a little of the egg wash, and return to the oven for 2–3 minutes to crisp. Remove from the oven, and set aside. Reduce the oven temperature to 180°C (350°F/Gas 4).


  2. 2

    Heat the oil in a large deep-sided frying pan over a low heat. Add the mushrooms, garlic, and walnuts, and season well with salt and black pepper. Cook, stirring occasionally, for about 10 minutes until the mushrooms release their juices. Tip in the spinach, and cook, stirring, for a further 5 minutes until just wilted. Spoon the mixture into the pastry shell.


  3. 3

    Mix together the cream and the 2 eggs. Season well with salt and black pepper. Carefully pour the cream mixture over the mushroom filling. Sprinkle with a pinch of black pepper, and bake in the oven for 15–20 minutes until set. Leave to cool for 10 minutes before releasing from the tin. Serve hot or cold.


Ingredients

  • 250g shortcrust pastry
  • 2 eggs, plus 1 extra, lightly beaten, for egg wash
  • 3 tbsp olive oil
  • 140g shiitake, roughly chopped
  • 200g chestnut mushrooms, roughly chopped
  • 3 garlic cloves, grated or finely chopped
  • 50g walnut halves, roughly chopped
  • 2 handfuls fresh spinach leaves, roughly chopped
  • 200ml double cream
  • 1 pinch salt
  • 1 pinch black pepper

Serves 6

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Recipe published with permission from © Dorling Kindersley Limited. Cook Express 2009.

http://www.dorlingkindersley-uk.co.uk/

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