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Wild Mushroom Tarts
Vegetarian Vegetarian Difficult Difficult time 45 mins - 1 hr

Wild Mushroom Tarts

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SERVES: 6

PREPARATION TIME: 25 minutes, plus 30 minutes for chilling

COOKING 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

Method

  1. 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.
  2. 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.
  3. Meanwhile heat the oven to 200Cº/400ºF or Gas Mark 6.
  4. 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.
  5. 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.
  6. 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.

COOK WITH:
Classico olive oil

An excellent Olive Oil for general use in cooking.

Ideal for dressings, marinades and even baking: a must have ingredient for every kitchen.

See other delicious recipes

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Prawn Cocktail Dressing

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Chargrilled Prawns with Aioli

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Filippo Berio Mayonnaise
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Filippo Berio
  • About Us
    • Our Company
    • Our Heritage
    • Our Quality Standards
    • Advertising
    • Villa Filippo Berio
  • Products
    • Olive Oils
      • Extra Virgin Olive Oils
      • Classico olive oil
      • Mild & Light in colour
      • Gran Cru Toscano
      • Spray
      • Flavoured Oils
    • Pestos
    • Vinegars
      • Wine Vinegars
      • Balsamic Vinegars
      • Balsamic Glaze
    • Filippo Berio Chef Inspiration
      • Olive Oils Food Service
      • Balsamic Vinegar of Modena
      • Classic Pesto Food Service
      • Balsamic Glaze
      • Gran Cru Toscano
    • Choosing & Using
  • Recipes
  • FAQs
    • About Olive Oil
    • How to read the label
    • Olive Oil History
    • Legends & Myths
    • Healthy frying tips
    • Olive oil converter
  • Contact us
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