This is a great way to use up mushrooms that have gone a bit wrinkly and it’s very popular at our Summer Cook-Ins. Best not to wash mushrooms in water (unless they are wild, foraged shrooms) as it can make them waterlogged and rubbery. Just use a damp cloth to wipe them. If you don’t have enough mushrooms you could substitute some onion or red pepper. You could use white flour for the pastry but honestly the wholemeal flour tastes a lot better.
Ingredients
175g cold butter, cubed, plus 2 tbsp for frying
300g wholemeal flour
Handful of fresh thyme, leaves picked off stalk (or 1 tablespoon dried thyme or mixed herbs)
600g mushrooms, roughly chopped
1 small onion, finely chopped
125g cream cheese
½ small bunch chives, chopped
2 garlic cloves, crushed 1 egg, beaten
Method
1. Weigh ingredients and prepare vegetables.
2. Put flour, 175g butter, half the thyme and a pinch of salt in a bowl. Add butter cubes and rub in with fingertips until mixture resembles breadcrumbs. Add 2-3 tablespoons cold water, a little at a time, until mixture comes together to form a dough. Wrap and chill in fridge for 20 minutes.
3. Meanwhile, heat the remaining 2 tablespoon butter in a frying pan, and fry the mushrooms and onions for 10 mins until soft and lightly golden. Season well and remove from the heat.
4. Heat the oven to 220C/fan 200C/gas 7. Add a large flat baking sheet to the oven to heat up. Whisk the soft cheese with half the chives, remaining thyme and all the garlic. Season well.
5. Roll the pastry out in between two sheets of parchment to a rough rectangle shape, the thickness of a £1 coin, about 30x40cm. Remove the top layer of parchment and smooth over the soft cheese mixture, leaving a 5cm border. Spoon over the mushrooms, in an even layer over the soft cheese, then fold over the 4 sides of the border to overlap the filling slightly. Trim the sides before you fold over if you need to, but will look lovely when baked either way. Glaze the pastry with egg (optional).
6. Using the parchment to help you, slide the tart onto the hot tray with the paper. Bake for 35-40 mins until the pastry is cooked though, and crisp. Scatter with the remaining chives to serve.
Inspired by bbcgoodfood.com/recipes/mushroom-free-form-tart
Utensils: Chopping board, weighing scales, mixing bowl, large frying pan, baking parchment, large flat baking sheet
