MUSHROOM, PANCETTA AND PARSLEY TART

Preparation 35 minutes, plus chilling and rehydrating

Cooking 1 hour 15 minutes

Serves 8-10 I’ve been making this for years. It works with fresh, wild or cultivated mushrooms, but I find using a combination gives a much better flavour.

FOR THE FILLING

25g dried ceps 150g pancetta or bacon, cut into lardons knob of butter 250g fresh mushrooms 2 tsp thyme leaves 1 tbsp freshly chopped flat-leaf parsley 1 large onion, thinly sliced 2 medium eggs, plus 3 yolks 375ml double cream

FOR THE PASTRY

300g plain flour 150g cold butter, cubed 150ml ice-cold water

For the pastry, put the flour and butter in a food processor with a pinch of salt and pulse until a breadcrumb consistency. Gradually add the iced water, stopping when the dough comes together. Knead twice before wrapping in clingfilm. Chill for half an hour. Heat the oven to 200°C (180°C fan oven) gas mark 6. Thinly roll out the pastry in a circle large enough to line a 28cm loose-based tart tin. If you leave the edges overhanging (you can cut them off later) and prick the base with a fork, you won’t need to use baking beans. Bake the pastry for 20-25 minutes until the base is dry and lightly coloured. Trim away any overhanging pastry. Soak the dried ceps in a bowl of warm water for 20-25 minutes. Swish them about in the bowl to loosen any grit, which will fall to the bottom. Remove the ceps with a fork and drain on a piece of kitchen paper. Pour the soaking liquor through a fine sieve into a pan set over a high heat – don’t use the last few drops as this will be gritty. Reduce the liquid to 100ml, remove from the heat and set aside. Fry the bacon with the knob of butter over a high heat until just starting to colour, then add the dried and fresh mushrooms with the herbs. Cook for 2-4 minutes, tossing around the pan. Tip into a bowl. Fry the onion in the same pan until just coloured and softened, then stir into the bacon and ceps. Beat the whole eggs and yolks with the cream and the cep liquor. Season with salt and freshly ground black pepper. Fill the tart case with the mushroom mixture (but don’t press it down) and pour over the egg custard. Gently push down any mushrooms poking out of the custard, as they will dry out as the tart cooks. Cook in the oven for 30-35 minutes until it has a slightly raised, golden top. Allow to rest for 20 minutes before eating.