Mushroom Tart

What Goes With It

• Rocket salad
• Tomato soup
• Poached egg
• Dry white wine

How to Cook Mushroom Tart

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1. Heat the oven to 200°C / 390°F. Unroll the pastry onto a lined tray, score a border 2 cm in from the edge and prick the middle with a fork.

   Mark done

2. Fry the mushrooms in a dry pan over high heat for 8 minutes until the liquid has gone and they are browned. Add the butter, garlic, thyme, salt and pepper and cook for 1 minute.

   Mark done Start 8 min timer

3. Spread the mushrooms inside the border, scatter over the cheese and brush the border with egg.

   Mark done

4. Bake for 30 minutes until the border is golden and the base is crisp. Rest for 5 minutes.

   Mark done Start 30 min timer

A Few Notes

Start the mushrooms in a dry pan.

Add the garlic last so it does not burn.

If your oven runs hot, check at 22 minutes.

Cut the tart with a sharp knife, not a saw.

Swaps and Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Storing and Reheating

Keeps in the fridge for 2 days. Reheat in a 180°C oven for 10 minutes to crisp the base.

Mushroom Tart: Your Questions Answered

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.