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With just a little bit of time, a few ingredients and a little imagination, you will be enjoying this delicious tart for breakfast, lunch or dinner!
Mushroom and Gruyère Tart
Ingredients
12 oz of shortcrust pastry, store bought or homemade pie crust
1 tbsp of oil
8 oz of mushrooms, sliced
3 garlic cloves, minced
salt
black pepper
4 eggs
2 tbsp of milk
5 oz of mushroom pâté, shop-bought or homemade
3 tbsp of parsley, chopped
4 oz of Gruyère , grated
Directions
Preheat the oven to 375°F.
Lightly grease a flan dish measuring approximately 10 inches.
Roll out the pastry until it is big enough to cover your dish, and lay it gently into the dish. Press it into the corners and tear off any excess (don't trim the pastry too neatly as it will probably shrink as it cooks - just tear off any corners that are overhanging by a large amount).
Prick all over with a fork (or fill with baking beads if you have them), and blind bake for around 20 minutes, until golden brown.
While the pastry cooks, prepare your filling. Heat the oil in a pan and cook the mushrooms and garlic over a medium heat for five minutes or so, until they have released their liquid. Season well.
Lightly beat the eggs with the milk.
When the pastry is golden brown, remove it from the oven and begin to fill it. Spread the mushroom pâté across the bottom of the pastry (if it's a particularly thick pâté, just dollop or crumble it instead).
Pour in the egg mixture, and sprinkle with chopped parsley. Then add the sautéed mushrooms in an even layer, and top with the grated cheese.
Return to the oven for a further 25 minutes, or until the cheese has melted and the egg has set. When you insert a thin knife blade and it comes out clean, your tart is finished.
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