Rustic Mushroom Tart

Makes 15 , 3in tarts. Or you can make one large one 🙂

For The Pastry:

• 280 gm Plain Flour
• Pinch of Salt
• 230gm of cold butter, cubed
• 1 large egg
• 2 tsp white vinegar
• 2 tbsp cold water

1. Pulse the flour and butter in a food processor until the mixture looks like rough sand.
2. Whisk the egg, vinegar and water together in a bowl.
3. Slowly add the egg mixture to the flour, pulse in between. It should start to form a ball of dough.
4. Divide the dough into two balls and flatten into discs. Cover with cling wrap and chill in the fridge for about an hour.

For the Filling:

• 1/2 red onion, sliced thinly
• 400 gm sliced fresh mushrooms (any combo of mushrooms is great)
• 50gm feta
• 3 large egg yolks
• 220gm sour cream
• 50gm butter
• 1tbs ground nutmeg

1. Melt the butter in a pan and saute the red onions until soft.
2. Add the sliced mushrooms and pan fry until they are nice and moist. Season with salt and pepper. Take off flame and leave to cool.
3. Whisk the egg yolks with the sour cream and nutmeg, then stir in with the cooled mushroom mixture.

Time to Assemble!

1. Pre heat the oven to 180C
2. Grease the tart molds with butter. Roll out the pastry, cut to size and line the molds.
3. Blind bake the pastry for 15 mins.
4. Fill each tart with some of the mushroom mixture and sprinkle with some crumbed feta.
5. Return to the oven for another 15 mins. The mixture should be set but still a little wobbly when they are ready.