Recipes

Wild mushroom tart with brie and hazelnuts

Nov 10 08:55am

Serves
6

Ingredients

1 large sheet frozen ready-rolled shortcrust pastry (see note), partially thawed
50g butter, chopped
2 red onions, halved, sliced
3 garlic cloves, thinly sliced
200g button mushrooms, sliced
100g shitake mushroms, stalks trimmed
100g king brown
1 tablespoon thyme leaves
2 eggs
1 cup thickened cream
80g brie cheese, thinly sliced lengthways
20 g roasted hazelnuts

Method

Preheat oven and a flat baking tray to 190Â°C. Line base and sides of a 3cm deep, 24cm (base) loose-based flan pan with pastry. Trim excess. Refrigerate.
Melt butter in a large frying pan over medium-high heat. Add onions and garlic . Cook, stirring often, for 5 minutes or until soft. Add button mushrooms. Cook for 4 minutes or until just tender. Add remaining mushrooms and thyme. Cook for 1 to 2 minutes or until mushrooms soften slightly. Set aside for 10 minutes to cool.
Whisk eggs, cream and salt and pepper in a jug. Spoon mushroom mixture into pastry case. Pour over egg mixture. Top with cheese. Place on hot tray. Bake tart for 40 minutes or until centre is set and top is light golden. Serve with hazelnuts around the plate.
Option: Garnish with some diced tomatoes, hazelnut oil
Notes & tips: If large pastry sheets are not available, join together 2 regular-sized pastry sheets

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