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Creamy Mushroom And Thyme Tart


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  • 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
  • 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
  • 1/2 cup freshly-grated parmesan - (to 1 cup)


Servings 4


Step 1

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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