Mushroom tart
Flaky butter puff pastry, earthy mushrooms, salty lardons and walnuts combine for a little piece of autumnal bliss
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
30
MINUTES
Ingredients
400g of mushrooms (ceps, chestnut, chanterelles or combination)
3 shallots, thinly sliced
100g lardons
50g walnuts, roughly chopped
2 slices of white bread, roughly chopped (no crusts)
150ml cream
3 garlic cloves, finely chopped
80g butter
200g store-bought puff pastry
handful of tarragon chopped.
1 egg, beaten
Method
Preheat the oven to 180°C.
Slice or tear your mushrooms into bitesize, even pieces.
Sauteé the shallots and garlic with some butter in a frying pan over a medium high heat. Add the lardons after a minute or two. Cook for. A further two minutes and then add the chopped walnuts and bread. After a further minute, add the cream and bring everything together in the hot pan so you have a sort of rough filling. You want the cream to thicken.
Roll out the pastry and cut into a round. The thickness should be around ÂĽ inch.
Place the pastry round on a prepared baking sheet. Spread the filling on top, leaving a perimeter around the edge. Place the mushrooms on top, season with sea salt, black pepper and some chopped tarragon. Brush the mushrooms with melted butter or a little oil. Turn in the perimeter, almost like a free form tart or galette. You just want it so that none of the filling with be falling out. Brush the pastry with a beaten egg. You can pour the rest over the mushrooms into the tart if you like.
Place in the oven for 30 minutes until the pastry has puffed up around the edges and has turned golden. Garnish with some more tarragon and eat warm.
