Wild Mushroom, Kale & Vintage Gouda Tart

Tue, 4 October 2022

Serves 6 

Ingredients 

Pastry 

 

• 250g plain flour or ( 125g plain & 125g wholemeal ) 
• 125g butter 
• 1 egg 
• Ice cold water if needed 
• 30g grated parmesan 
• 5g black pepper
• 5g thyme

 

Filling 

 

• 2 tbsp oil 
• 2 tbsp butter ( cold cut into small cubes) 
• 1 onion 
• 400g mushrooms ( 6 cremini, 6 white/button, 150g ceps, 150g girolles - as a guide - any combination is fine) 
• 125g kale 
• 5g thyme 
• 5g parsley 
• Sea salt and black pepper 
• 4 medium / 3 large eggs 
• 250mls cream 
• 150g vintage gouda 

 

 

Method

1. Pastry: Sieve the flour into a bowl. Cut the butter into small cubes. Rub the butter into the flour until it looks like breadcrumbs. Add in the grated Parmesan, black pepper and thyme. Crack the egg in a separate cup. Whisk. Create a well ( hollow ) in the centre of the flour and stir in the egg using a metal knife or fork. Add a few drops of ice cold water if needed and combine until it forms a soft dough. Wrap in parchment paper and allow to chill in the fridge for a minimum of 30 minutes. This will stop your pastry shrinking and your tart filling spilling out later. 

2. Filling: Wipe the mushrooms, slice the larger ones if needed. Peel and dice the onion.  Heat half the oil and butter in the pan until it foams a little, pop in the sprigs of thyme and sauce the onions low and slow for 20 minutes until golden. 

3. Pastry: Preheat the oven to 170?. Remove the pastry from the fridge. Roll out the pastry, sit into to pie dish, prick the bottom with a fork, line with parchment and baking beans and bake for 20 minutes until lightly golden. Remove the baking beans and parchment. 

4. Filling: In a separate pan, Heat half the oil and butter in the pan until it foams a little, pop in the mushrooms, turn up the heat to high, add the sea salt and cook the mushrooms, tossing occasionally until they are golden brown and cooked. Remove, set aside and then wilt down the kale until tender. As the onion and mushrooms cook, grate the cheese, crack the eggs and whisk lightly. Pour in the cream, season with sea salt and black pepper. Stir in the grated cheese. 

5. Tart: spread a thin layer (about one quarter) of mushrooms on the tart. Pour in the filling, dot in the kale, sprinkle with parmesan, pile the remaining mushrooms on top. 

6. Bake for 30 - 40 minutes (until no longer runny in the centre). Allow to cool for a few moments and serve with a bright green salad. 

 

NOTE: 

• This works great with just chestnut and button mushrooms too. Do not be tempted to use big flat cap mushrooms. 

• Use up any cheese you have in the fridge -  cheddar is great or a bit of blue of even an odd end of brie will work.