PREPARATION TIME: 25 minutes, plus 30 minutes for chilling
COOKING TIME: 35 minutes
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.