Washbourne and Mixed Mushroom Tart

In by Sharpham Admin

RatingDifficultyIntermediate

A recipe from our very own Peter H, who is not only Sharpham's Production Manager, but a trained chef too. He has created a delicious, savoury tart, full of flavour and packed with the deep umami notes of mushroom and complemented by our award winning Washbourne sheep's milk cheese. We've tried it and it is lovely!

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Makes8 Servings
Prep Time2 hrsCook Time40 minsTotal Time2 hrs 40 mins
For the pastry
 500 g Plain flourPlus extra for dusting
 220 g Cold lard or butterCut into cubes
 2 Large eggs
 Splash of milk
 Few sprigs of fresh rosemary
 Salt and pepper
For the filling
 900 g Mixed mushroomsApproximately
 3 White onions
 4 Large eggs
 Splash of full fat milk
 120 g Sharpham Washbourne Plus extra for grating on top
 Salt and pepper
For the pastry case
1

Preheat oven to 190 degrees.

2

Add flour and cold lard (or butter) and generous pinch of salt into a mixer and pulse until crumbly, then add the herbs.

3

Add the eggs and milk until the mixture comes together, then turn out on to the worktop.

4

Bring together into a ball, wrap in cling film and leave to rest for a couple of hours.

5

When rested, roll out on a floured worktop and then lay into a 12 inch pastry dish or ring.
Prick the bottom, and pop into a freezer for 30 mins.

6

Egg wash the pastry case and blind bake for 10 minutes.

For the filling
7

Thinly slice the onions and over a medium heat, add salt and pepper and cook down until translucent. Cook down the mushrooms, again adding salt and pepper.

8

Whisk the 4 large eggs together (I used duck eggs) and add a splash of milk.
Stir in the cooled mushrooms and onions.
Crumble the Washbourne cheese into the mix.

9

Pour into your pastry case and grate and little extra Washbourne on top.
Bake for approximately 30 minutes

Ingredients

For the pastry
 500 g Plain flourPlus extra for dusting
 220 g Cold lard or butterCut into cubes
 2 Large eggs
 Splash of milk
 Few sprigs of fresh rosemary
 Salt and pepper
For the filling
 900 g Mixed mushroomsApproximately
 3 White onions
 4 Large eggs
 Splash of full fat milk
 120 g Sharpham Washbourne Plus extra for grating on top
 Salt and pepper

Directions

For the pastry case
1

Preheat oven to 190 degrees.

2

Add flour and cold lard (or butter) and generous pinch of salt into a mixer and pulse until crumbly, then add the herbs.

3

Add the eggs and milk until the mixture comes together, then turn out on to the worktop.

4

Bring together into a ball, wrap in cling film and leave to rest for a couple of hours.

5

When rested, roll out on a floured worktop and then lay into a 12 inch pastry dish or ring.
Prick the bottom, and pop into a freezer for 30 mins.

6

Egg wash the pastry case and blind bake for 10 minutes.

For the filling
7

Thinly slice the onions and over a medium heat, add salt and pepper and cook down until translucent. Cook down the mushrooms, again adding salt and pepper.

8

Whisk the 4 large eggs together (I used duck eggs) and add a splash of milk.
Stir in the cooled mushrooms and onions.
Crumble the Washbourne cheese into the mix.

9

Pour into your pastry case and grate and little extra Washbourne on top.
Bake for approximately 30 minutes

Washbourne and Mixed Mushroom Tart