I made this recipe aaaages ago. Like, December. Then came vegan January and I wasn’t able to post it. Then my life became one big chaotic mess of about a million different things, and now here we are. Finally you get my mushroom and gruyère tart.
Let me tell you – it’s worth the wait. This thing was delish.
(side note: automatic spell check on a Mac is the most annoying thing ever. The number of times I’ve described something as ‘relish’ instead of ‘delish’ because of the stupid autocorrect is possibly now in triple digits. Aside from pointing out the fact that I use this kind-of-made-up word far too often, can anyone offer any advice?)
So. Tart. Rich mushroom tart with mushroom pâté and gruyère cheese. And pastry. Do you need more italics to convince you that this was the most incredible, decadent tart ever?
Yeah, there was a reason I made this at Christmas time, when we all know that calories don’t exist. Everyone’s given up on their New Year’s Resolutions by now though, right? We’re back to eating pastry again? Wonderful.
Although the tart looks fancy, it’s actually really easy to construct. I used shop-bought pastry because I’m a big cheat like that, and then topped it with a thick layer of mushroom pâté (you can make your own mushroom pâté really easily… sorry about the photos…), sautéed mushrooms and then a good handful of grated gruyère.
All these accents are making me dizzy. It’s really not as posh as it seems, I swear.
I love how versatile this tart is. It’s incredible hot or cold, so it makes a great option for either lunch or dinner (or, you know, breakfast or a midnight snack). My favourite way was to serve it cold with a massive heap of salad, a dollop of coleslaw and a chunk of fresh bread and butter. Let me know if you come up with any other amazing combinations!
To get this relish recipe, mosey on over to Great British Chefs.