As promised, here is the mushroom and thyme tart recipe. It is based on the recipe by the king @gordongram, Step by step in my highlights.
Wild mushroom tart with parmesan and nut pastry
Wild Mushroom Tart with Parmesan and Nut Pastry
Prep time:
Cook time:
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- Ingredients
- Method
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- Nutrition
BY YASMINE IDRISS
As promised, here is the mushroom and thyme tart recipe. It is based on the recipe by the king @gordongram, Step by step in my highlights.
Ingredients
For the pastry
- Makes about 500grs
- 200 grs plain flour, sifted
- 100 grs finely ground walnuts or almonds
- 20 grs of finely grated parmesan cheese
- 100 grs cold unsalted butter, cubed
- 1 medium egg, lightly beaten
- A pinch of fine sea salt
- 1-2 tbsp milk, to bind
For the filling (serve 6-8)
- 25 grs unsalted butter
- 2 shallots or small red onions, finely chopped
- 2 tsp of thyme leaves
- 450 grs mixed mushrooms (whatever you can find, a mix of wild, big and small, roughly sliced)
- 200 ml creme fraiche (full fat sour cream)
- 150 ml cooking cream (double or full fat)
- 2 large eggs
- 1/2 tsp of fine sea salt
- 1/2 tsp of freshly cracked black pepper
Method
- 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.
- 7)
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.
- 8)
Carefully remove the paper and the beans and bake for another 5-10min until the pastry dries and gets a nice golden tint.
- 9)
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.
Leave the tin on a rack to cool. - 10)
To prepare the filling, melt the butter in a big, deep frying pan. Add the onions or shallots, and sauté until translucent.
- 11)
Add the thyme leaves, mushrooms and season with salt and pepper.
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.