Creamy Mushroom And Thyme Tart

Creamy Mushroom And Thyme Tart
Creamy Mushroom And Thyme Tart

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • FILLING:

  • 1 3/4

    pounds mushrooms (use an interesting mix e.g. Swiss brown, portabello, button)

  • 2

    ounces butter

  • 3

    tablespoons olive oil

  • 1

    cup cream

  • A few sprigs of fresh thyme

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 1

    teaspoon crushed pink peppercorns

  • 1/4

    cup freshly-grated parmesan

  • POPPYSEED TART CASES:

  • 6

    ounces plain flour sifted

  • 1/2

    teaspoon salt

  • 1 1/2

    teaspoons sugar

  • 3

    ounces chilled butter cubed

  • 1

    egg yolk

  • 2

    tablespoons water

  • 1

    tablespoon poppy seeds

  • PARMESAN WAFERS:

  • 1/2

    cup freshly-grated parmesan - (to 1 cup)

Directions

Filling: Heat butter and oil in a deep frying pan and saute mushrooms until golden brown. Add cream and thyme sprigs and reduce until cream thickens — this will take some time. Season to taste. Add peppercorns and parmesan cheese. Keep warm. Poppyseed Tart Cases: Place flour, salt, sugar, poppy seeds and butter in the bowl of a processor. Process until crumbs form. Add egg yolk and then add water, half a tablespoon at a time, until pastry comes together. Turn out onto a floured board and bring together with your hands. Preheat oven to 400 degrees. On a lightly floured surface roll pastry to a 3mm thickness. Line four 10cm tart tins with pastry. Refrigerate for 30 minutes before baking. Line with baking paper, fill with beans or rice and bake blind until firm — 10 minutes. Remove paper and beans and continue baking until crisp and golden — about 5 to 10 minutes. Parmesan Wafers: Mark circles on baking paper on an oven tray — cover each circle with grated parmesan. Cook until cheese is melted and golden. Cool before removing from tray. Assembly: Warm tart cases and fill with mushroom filling. Top each with a parmesan wafer and decorate with a thyme sprig. This recipe yields 4 servings.

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