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Mushroom and cheddar tart

Australian Gourmet Traveller fast recipe for mushroom and cheddar tart.
Mushroom and cheddar tart

Mushroom and cheddar tart

Ben Dearnley

Ingredients

Mushroom filling

Method

Main

1.Preheat oven to 200C. Trim pastry into four 12.5cm x 25cm rectangles and place on an oven tray lined with baking paper. Combine cheeses, parsley and half the egg in a bowl, season to taste, then spread over pastry, leaving a 1.5cm border. Fold in border, brush pastry with remaining egg and place in oven while you prepare mushroom filling (5-10 minutes).
2.For mushroom filling, combine mushroom, onion, butter, garlic, lemon rind and juice and thyme in a bowl, season to taste, then spread over pastry. Bake until pastry is golden and cooked (15-20 minutes). Serve hot with a simple bitter green salad.

We use Carême’s sour cream shortcrust pastry, which comes ready rolled in a 25cm x 50cm sheet (there will be a little pastry left over). If unavailable, substitute another good-quality shortcrust pastry.

This recipe is from the August 2011 issue of

.

Notes

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