Mushroom Tart

| October 28, 2018 | 0 Comments


20-30g dried creps, soaked for 20–25 minutes in warm water

400g mushrooms, a mixture of wild and cultivated

1 onion, big

bunch parsley, chopped

thyme leaves, fresh

2 eggs + 1 egg yolk

200g heavy cream

2 knob butter

olive oil

2 cloves garlic, chopped

30-40g Parmesan, grated (or less)


220g flour

130g butter

3-4 tbsp chilled water

pinch salt



1. Combine flour, butter and salt by hand or machine. Roll the dough into a ball, flatten slightly, wrap in clingfilm and leave to rest in the fridge for 3-4 hour.


2. Heat a large frying pan over medium-high heat. Add 1 knob of butter and a bit oil. When the fat is bubbling away, add both the soaked and fresh mushrooms.


3. Add herbs and toss the mushrooms around the pan and cook for 5-6minutes, until softened. Tip the mushrooms into a large bowl, then return the pan to the heat.


4.  Add 1 knob of butter and oil. Then  add the onion and garlic and fry gently for about 8-10 minutes, until the onion is soft.


5. Add all but the last spoonful (which may be gritty) of the mushroom liquid to the onion mixture and reduce until it’s almost gone.


6. Combine the onion with the mushrooms, and also add salt&pepper.


7. Pre-heat the oven to 180C/360F. Put the cream, eggs and egg yolk in a bowl.


8. Remove the pastry from the freezer. Roll it out and put in a Quiche form. Put some holes in the bottom with a fork.


9. Cover with baking paper and some baking beans, and bake for 15 minutes.


10. Fill the tart case with the onion and mushroom mixture


11. Pour over the custard.


12. Scatter over a gesture of cheese and bake the tart for 30-35 minutes by 180C or 360F


13. Allow to rest for at least 20 minutes before serving. ENJOY


Category: Berlin Kitchen

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