Wild Mushroom Tarts
Preparation time: 25 minutes, plus 30 minutes for chilling
Cook time: 35 minutes
Ingredients:For the crust:
- 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
Place the flour, salt and Parmesan in a large mixing bowl, then add the egg, olive oil and 60ml (4 tablespoons) of warm water. Mix until contents form a dough. Knead lightly on a floured surface until well combined, then form into a smooth ball. Wrap the dough in cling film and chill for 30 minutes.
Place the dried porcini mushrooms 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 dough into six equal sized portions and roll each into a thin circle. Line six 10cm (4 inch) individual flan tins with the pastry dough. Prick the base with a fork and line with foil: blind bake for 10 min or until the dough starts to colour around the edges. Then, remove the foil and bake another 5 minutes.
While the pastry crust is baking prepare the filling.
Heat the olive oil in a large frying pan, add the onions and cook for 5-6 minutes over a medium heat until softened. Chop the porcini mushrooms and sitr into the onion mixture, add the garlic and cook together for 1 minute. Add the remaining mushrooms (slicing any large ones beforehand) and cook for an additional 2 minutes. Spoon into the pastry cases.
Beat the eggs and cream together with a little seasoning and pour over the mushroom mixture. Sprinkle with the cheese and bake for about 20 minutes until the filling is set. Serve warm.
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.