World Cuisine

Wild Mushroom Tart

cook 30 mins
  • 375 g (12 oz) ready-rolled shortcrust pastry
  • 10 g (1/3 oz) dried porcini
  • 2 tablespoons olive oil
  • 1 red onion, sliced
  • 350 g (11 1/2 oz) mushrooms (include a variety of wild and chestnut)
  • 2 eggs, beaten
  • 100 g (3 1/2 oz) mascarpone cheese
  • 1 teaspoon thyme leaves
  • 2 teaspoons wholegrain mustard
  • 40 g (1 3/4 oz) Parmesan cheese, grated
  • pepper
  • Use the pastry to line a 23 cm (9 inch) flan tin. Chill for 5 minutes.
  • Soak the porcini in a bowl with enough boiling water to just cover them.
  • Heat the olive oil in a frying pan and cook the onion and mushrooms for 5 minutes, stirring frequently.
  • Beat together the eggs, mascarpone and thyme leaves in a bowl and season with pepper.
  • Drain and chop the porcini and add to the egg, along with the mushrooms from the frying pan. Mix well.
  • Spread the mustard over the base of the pastry. Pour over the mushroom mixture and level with the back of a spoon.
  • Sprinkle with the grated Parmesan and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes until golden. Slice into generous pieces and serve hot or cold.
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