Wild Mushroom Tarts
If wild mushrooms are not available, use a mixture of chestnut, white and oyster mushrooms, and the dried porcini will give extra flavour to this selection.
Preparation Time:25 minutes
Cooking Time:35 minutes
Level of Difficulty:Easy
- For the Pastry:
- 250g (9oz) plain flour
- Pinch of salt
- 25g (1oz) Parmesan cheese, finely grated
- 1 large egg, beaten
- 5 tbsp Filippo Berio Olive Oil
- For the filling:
- 15g (1/2 oz) dried porcini mushrooms
- 3 tbsp Filippo Berio Olive Oil
- 1 medium onion, finely chopped
- 2 garlic cloves, crushed
- 200g (7oz) chestnut mushrooms
- 150g (5oz) mixed wild mushrooms, cleaned
- 2 large eggs
- 150ml (1/4 pt) double cream
- 40g (11/2 oz) gruyere cheese, grated
- Put the flour, salt and Parmesan into a bowl. Add the egg, olive oil and 60ml (4 tablespoons) warm water. Mix well until the mixture forms a dough. Knead lightly on a floured surface and form into a smooth ball. Wrap in cling film and chill for 30 minutes.
- Put the porcini into a small bowl, cover with warm water and leave to soak for 20 minutes. Drain and pat dry on kitchen paper.
- Meanwhile, heat the oven to 200Co/400oF or Gas Mark 6.
- Divide the pastry into six portions and roll out each to a thin circle and use to line six 10cm (4 inch) individual flan tins. Prick the bases with a fork then line with foil and bake blind for 10 minutes, until beginning to colour around the edges. Remove the foil and bake a further 5 minutes.
- While the pastry is cooking, prepare the filling. Heat the olive oil in a large frying pan, add the onion, cook for 5-6 minutes over a medium heat until softened. Chop the porcini mushrooms and add to the onion with the garlic, stir together for 1 minute. Slice any large mushrooms then add them all to the pan and fry a for further 2 minutes. Spoon into the pastry cases.
- Beat the eggs and cream together with a little seasoning, pour over the mushrooms then sprinkle with the cheese. Bake for about 20 minutes until the filling is set. Serve warm.