mushroom tart

Mushrooms and cream are like a little match in food heaven.  And I love a good tart, so this rustic, gooey, creamy tart is great and can be served for lunch or dinner....

Here is what you need.

oil
1 onion, diced
2 cloves garlic, crushed
1/2 leek, sliced
250g swiss mushrooms, sliced
s + p
2 tbs cream
1 tbs grated parmigiano
2 tbs chopped parsely
1 egg, beaten
2 large tbs of creme fraiche
and
short crust pastry.

Preheat oven to 180 degrees.

Heat a heavy based saucepan on medium heat.  Add oil and onion and cooke for 3-4 minutes.  Add the garlic, mushrooms and leek, cook for a further 3-4 minutes.  Season with s + p, add the cream until the juices reduce by half.  Remove from the heat.

Add the parmigiano, parsely and egg to the mushrooms and toss to combine.  Lightly mix through the creme fraiche (or you could use goat's cheese), then spoon the mixture into the cooked pastry shell.  If you are using Short Crust Pastry from the freezer, roll it out so that it fits your pastry flan, and blind bake first for 15 minutes.

Bake the tart in the oven for 10-15 minutes, or until the filling is set.
Serve with a lovely crisp salad
xx