Washbourne and Mixed Mushroom Tart

In Journal, Recipes by Greg

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!
Prep Time 2 hours
Cook Time 40 minutes
Total Time 2 hours 40 minutes
Servings 8


For the pastry

  • 500 g Plain flour
  • 220 g Cold lard or butter
  • 2 Large eggs
  • Splash of milk
  • Few sprigs of fresh rosemary
  • Salt and pepper

For the filling

  • 900 g Mixed mushrooms
  • 3 White onions
  • 4 Large eggs
  • Splash of full fat milk
  • 120 g Sharpham Washbourne
  • Salt and pepper


For the pastry case

  • Preheat oven to 190 degrees.
  • Add flour and cold lard (or butter) and generous pinch of salt into a mixer and pulse until crumbly, then add the herbs.
  • Add the eggs and milk until the mixture comes together, then turn out on to the worktop.
  • Bring together into a ball, wrap in cling film and leave to rest for a couple of hours.
  • 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.
  • Egg wash the pastry case and blind bake for 10 minutes.

For the filling

  • 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.
  • 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.
  • Pour into your pastry case and grate and little extra Washbourne on top. Bake for approximately 30 minutes
Keywords #washbourne #cheese #tart