In the kitchen… an Autumnal Mixed Mushroom Tart

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Hi everyone, when I think of autumn time I think of mushrooms… deep, rich and earthy flavours, which also come in many exciting varieties.  A delight for many!  Of course that’s if you are a mushroom lover like me!

This mushroom tart is an autumnal favourite which I make regularly this time of year… mostly at weekends for Sunday lunches.  It is quick and easy to make, deliciously moreish and a perfect dish for many vegetarians!

I like to make my own shortcrust pastry, it only takes minutes in the food processor and really does taste much nicer, as it can be difficult to get ‘all butter ‘shortcrust pastry.  As I always make a batch of onion marmalade, I then have it at hand for various recipes. However, if time is of the essence or you just don’t fancy making pastry then you can buy pastry and onion marmalade, making sure it is of good quality.
If chanterelle’s are difficult to find, then chestnut mushrooms work just as well and much cheaper! Choose whichever mushrooms are your personal favourite, although I find  brown mushrooms provide a much more intense flavour.

The tart can be made in advanced and refrigerated until ready to cook.  Perfect if you have guests coming and want to get ahead! I serve it with a variety of buttered greens.

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Mixed Mushroom Tart

250g portobello mushrooms, cleaned and cut into chunks
200g chanterelle mushrooms, cleaned and trimmed
A knob of unsalted butter
2 garlic cloves, crushed
250g ricotta cheese
20-30g flat leaf parsley, roughly chopped
1 free-range egg
375g pack ready-rolled shortcrust pastry or homemade
4tbsp onion marmalade
A couple of thyme springs

Method

Cook the mushrooms in the butter, add the thyme and half the garlic, until softened.  Meanwhile, combine the ricotta, parsley, egg  (leaving a little to brush over the pastry) and remaining garlic.

Unroll the pastry onto a lined baking sheet or if you have made your own pastry roll into a circle measuring approximately 35cms.  Spread with the ricotta mixture, leaving a 6cm border around the edge.  Dot with onion marmalade, top with the mushrooms and then gather up the pastry border so it covers the mushrooms partly, leaving a gap in the centre.

Brush the reserved egg over the pastry to glaze and bake at approximately 200ºc  for 25-30 minutes or until golden.

Hope you enjoy making and feasting on this delicious and comforting mushroom tart.  Perfect for a lazy Sunday lunch!

Mairead x

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