Recipes
Wild mushroom tart with brie and hazelnuts
| 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 190°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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