This recipe is brought to by Heather from Breakfast by the Sea. She’s a Brighton based food blogger and photographer. As you can see, she takes ace food photos and can bake a mean mushroom tart.
We’ve followed the recipe and our tart was also very tasty – although our photos didn’t look as good.
Over to you Heather…
“I’ve always been quite disappointed by oyster mushrooms; if they aren’t super-fresh they can either be a bit rubbery, or just limp and pathetic. Not so the ones from EMC! These were delicate little beauties and they actually smelt like mushrooms. That might be like stating the obvious, but supermarket produce is often devoid of any natural smell, and sadly, taste too.
This tart is really simple to make and is ideal served cold for lunch if you want a change from sandwiches. It’s also rather delicious fresh from the oven and served with lightly steamed seasonal vegetables. I decided to keep my ingredient list simple so as not to overwhelm the delicate flavour of the mushrooms, and I added walnuts to give the tart a bit more substance and variety of texture.”
This is a basic tart recipe adapted from a recipe in the River Cottage Veg book, using a 25cm tart tin. Hugh’s tart recipes are always so deliciously creamy – the perfect way to compliment the mushrooms. Here’s a link to a recipe for the pastry.
Oyster mushroom, dill and walnut tart Recipe
By Published: July 30, 2012
- Yield: 6 Servings
- Prep: 20 mins
- Cook: 35 mins
- Ready In: 55 mins
Once you've made your pastry, simply add to the tart tin, blind bake and set aside while you make the filling. Here's how:
Ingredients
- For the Pastry
- 250 g plain flour
- pinch of salt
- 125 g unsalted butter chopped into small cubes
- 75 mls cold mink
- For the Filling
- 2 large eggs
- 2 extra egg yokes
- 200 mls double cream
- 200 mls whole milk
- sea salt flakes
- cracked black pepper
- 125 g Oyster Mushrooms freshly home-grown and roughly chopped
- handful fresh dill roughly chopped
- 1 clove garlic finely chopped
- 1 knob unsalted butter
Instructions
- For the filling, warm the butter in a frying pan and then add the mushrooms and crushed garlic. Cook for about 4 minutes, or until the mushrooms have softened and darkened in colour.
- Add the dill and walnuts and continue to cook for another minute. Season well with salt and pepper.
- Pre-heat your oven to 180oC/Gas Mark 4. Lightly beat the eggs, yolks, cream and milk.
- Spread your mushroom mixture evenly in the tart case and then pour the beaten egg and milk mixture over the tart filling.
- Bake the tart for about 35 minutes until golden all over.
- Skill Level: Moderate
