Dark Mushroom Tart With Crunchy Garlic Top
INGREDIENTS (Serves 6-8)
◆ 350g shortcrust pastry
(bought or homemade)
FOR THE MUSHROOM FILLING:
◆ 75g butter
◆ 1 medium onion, finely sliced
◆ 450g dark open-cup mushrooms, sliced
◆ finely grated zest and juice of 1 lemon
◆ 1tbsp mixed dried herbs
◆ 200ml double cream or crème fraîche
◆ 3 large eggs, beaten
FOR THE GARLIC CRUNCH TOPPING:
◆ 55g butter
◆ 150g stale breadcrumbs
◆ 3 garlic cloves, crushed or finely chopped
◆ 3tbsp chopped fresh parsley
◆ salt and freshly ground black pepper
1 Preheat the oven to 200C/Fan 180C/Gas 6. Roll out the pastr y large enough to line a 24cm x 3.5cm deep tar t tin. Line the tin and trim. Chill or freeze for 20min, prick the base all over with a fork, then bake blind. Cool in the tin.
2 Melt the butter in a large fr ying pan, add the onion and fr y until soft and golden. Add the mushrooms, lemon juice, herbs, salt and pepper to taste and fr y over a medium-high heat for 5min until the mushrooms are tender and all the liquid has evaporated. Cool slightly.
3 Make the topping. Melt the butter in a fr ying pan, add the breadcrumbs, garlic, lemon zest, and parsley and fr y over a brisk heat for about 2-3min until the breadcrumbs begin to crisp, and turn golden – tip into a bowl to stop them cooking.
4 Beat the cream with the eggs and stir in the mushroom mixture. Pour into the pastr y case, level the sur face, and sprinkle the topping evenly over the top. Bake for 20-25min until set, crisp and deep golden on top. Ser ve warm with a tomato salad and some salad leaves.