Looking for a simple classic recipe to warm up your evening at home? This wild onion and mushroom tart will fill you up with a delicious and rich flavour, buttery pastry and a homely taste straight from your kitchen.
Servings:2 |Prep Time: 25min. |Cooking Time: 115min.
900g wild mushrooms of your choice chopped finely
Good- sized handful of wild onions or alternatively you can use 2-3 large leeks, finely sliced
2-3 large shallots, minced
3-5 egg yolks, depending on tart size
1 ½ cup (approx.) Parmesan cheese
Butter for sautéing
1/3 cup fresh thyme, destemmed
1 cup (approx.) of white or red wine or instead stock of your choice (chicken, beef or vegetable)
Salt and pepper to taste
- Roll out pastry in tart pan and leave to chill in fridge for about 30 minutes. Roll out your dough 2 inches (5cm) bigger than a pie shell as this will allow you to create a nice and crusty edges.
- As your pastry chills, thinly slice onions and shallots and caramelize with butter in a fry pan. Add salt, pepper and thyme, about a cup of wine or stock, and also the onions or leeks - they will release their sugar and begin to create a rich, sweet flavour. When the liquid has evaporated remove onions and shallots and set aside.
- Put your pan on a high heat adding a small amount of oil and butter. Sauté mushrooms until the liquid is realised and edges are crispy. Remove mushrooms from heat before they go watery or limp – they should be seared hot so they will nicely caramelize. Once your filling has cooled add 3 to 5 egg yolks (depending on tart size) and about 1 cup of cheese to bind tart. Top your tart with remaining amount of cheese.
- Preheat oven to 400F(200C) and bake for about 40 minutes. Make sure that the cheese should bubble and look crisp before removing from oven.
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