The Mushroom and Thyme Tart

METHOD

For the pastry:

• 1)

  Put the flour, ground nuts, parmesan and the pinch of salt in the food processor.

• 2)

  Pulse a few times to combine everything.

• 3)

  Add the COLD butter and pulse to obtain fine crumbs.

• 4)

  Add the egg, and pulse, using 1 or 2 tbsps of milk to get a dough.

• 5)

  Tip out on a floured surface and knead lightly to bring it together.

• 6)

  Wrap in cling film, form into a disc and chill for a minimum of 30 min before using.

For the filling:

• 1)

  Roll out the dough on a lightly floured surface into a thickness of about 3mm and use it to gently and carefully line a tart tin (approx 23-25cm) with a removable base.

• 2)

  Leave a little excess of dough overhanging the edges as the dough shrinks when baked. Chill for 30min minimum.

• 3)

  Preheat oven to 190C

• 4)

  Line the pastry with aluminum foil or baking paper and fill it with dry beans (or ceramic beans) and blind bake for 15-20min until the sides are golden brown.

• 5)

  Carefully remove the paper and the beans and bake for another 5-10min until the pastry dries and gets a nice golden tint.

• 6)

  Remove from the oven, lower the temp to 170C and cut the overhanging edges of the pastry using a very sharp knife and a smooth movement.

• 7)

  Leave the tin on a rack to cool.

• 8)

  To prepare the filling, melt the butter in a big, deep frying pan. Add the onions or shallots, and sauté until translucent. Add the thyme leaves, mushrooms and season with salt and pepper.

• 9)

  Fry on high heat for 4-5 min until dry and caramelized.

• 10)

  Transfer to a large glass bowl to cool.

• 11)

  Now in a big bowl make the custard by whisking together the creams and the eggs, salt and pepper.

• 12)

  Place the cooled mushrooms mix in the pastry casing, pour the custard on top and bake for 35-45min until golden and set.

• 13)

  Remove from oven and wait a few minutes before unmolding.