W i l d M u s h ro o m Ta r t s
Makes 6 portions
I n g re d i e n t s
Pa s t r y :
250g/9oz plain flour
Pinch of salt
25g/1oz Parmesan cheese,
finely grated
1 large egg, beaten
75ml /5 tbsp Filippo Berio Olive Oil
Preparation: 25 minutes + 30 minutes chilling
Cooking time: 35 minutes
If wild mushrooms are not available, use a mixture of chestnut, white and oyster
mushrooms, and the dried porcini will give extra flavour to this selection.
Method
1. Put the flour, salt and Parmesan into a bowl. Add the egg, olive oil and 60ml
(4 tablespoons) of warm water. Mix well until the mixture forms a dough.
Knead lightly on a floured surface and form into a smooth ball. Wrap in
clingfilm and chill for 30 minutes.
2. Put the porcini into a small bowl, cover with warm water and leave to soak
for 20 minutes. Drain and pat dry on kitchen paper.
3. Meanwhile, heat the oven to 200Cº/Fan 180°C/400ºF or Gas Mark 6.
4. Divide the pastry into six portions and roll out each to a thin circle and use
to line six 10cm (4”) individual flan tins. Prick the bases with a fork then line
with foil and bake blind for 10 minutes, until beginning to colour around the
edges. Remove the foil and bake for a further 5 minutes.
5. While the pastry is cooking, prepare the filling. Heat the olive oil in a large
All recipes and images are © Filippo Berio UK
frying pan, add the onion, cook for 5-6 minutes over a medium heat until
softened. Chop the porcini mushrooms and add to the onion with the garlic,
stir together for 1 minute. Slice any large mushrooms then add them all to the
Filling:
pan and fry a for further 2 minutes. Spoon into the pastry cases. Beat the eggs
15g / 1⁄2oz dried porcini mushrooms and cream together with a little seasoning, pour over the mushrooms then
50ml /3 tbsp Filippo Berio Olive Oil sprinkle with the cheese. Bake for about 20 minutes until the filling is set.
1 medium onion, finely chopped Serve warm.
2 garlic cloves, crushed
200g / 7oz chestnut mushrooms
150g / 5oz mixed wild mushrooms,
cleaned
2 large eggs
150ml / 1⁄4pt double cream
40g/ 11⁄2oz gruyere cheese, grated Click here for more recipes
www.fberio.co.uk/recipes