Mushroom Tart

Cook Time 1 hour

Servings 6


100g gruyere cheese

500g mixed mushrooms - flat, enoki, oyster

4 eggs

200ml cream

2 garlic cloves, microplaned

½ bunch parsley

375g shortcrust pastry

2 tbsp extra virgin olive oil

Salt & pepper


Preheat 170°C.

Roll out the shortcrust pastry into a tart tin, weigh it down with baking weights or rice and blind bake for 5-10 minutes. Take out the weights and bake again until just golden and bring out to cool.

In a frypan, heat the olive oil over high heat and saute the flat and oyster mushrooms. Cook until golden in colour and cooked down. Add the enoki mushrooms, parsley and garlic and give a quick toss to coat. Remove from heat.

For the custard, add the eggs, a pinch of salt and some pepper. Whisk in the cream until just combined.

Add the gruyere cheese to the base of the tart, spreading out to form a consistent layer, then add the mushrooms on top. Carefully pour the custard over the mushrooms and cheese to bind together.

Cook tart for 30-40 minutes in the oven.


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