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!
- 320g shortcrust pastry (I used shopbought)
- 1tbsp oil
- 250g mushrooms, sliced
- 3 cloves garlic, minced
- Black pepper
- 4 eggs
- 2tbsp milk
- 150g mushroom pâté (shopbought or homemade)
- 3tbsp fresh parsley, chopped
- 100g gruyère cheese, grated
- Heat the oven to 190°C (Gas Mark 5 / 375°F), and lightly grease a flan dish measuring approximately 10 inches.
- Roll out the pastry until it is big enough to cover your dish, and lay it gently into the dish.
- Press it into the corners and tear off any excess (don't trim the pastry too neatly as it will probably shrink as it cooks just tear off any corners that are overhanging by a large amount). Prick all over with a fork (or fill with baking beads if you have them), and blind bake for around 20 minutes, until golden brown.
- While the pastry cooks, prepare your filling. Heat the oil in a pan and cook the mushrooms and garlic over a medium heat for five minutes or so, until they have released their liquid. Season well.
- Lightly beat the eggs with the milk.
- When the pastry is golden brown, remove it from the oven and begin to fill it. Spread the mushroom pâté across the bottom of the pastry (if it's a particularly thick pâté, just dollop or crumble it instead). Pour over the egg mixture, and sprinkle with chopped parsley.
- Then add the sautéed mushrooms in an even layer, and top with the grated cheese.
- Return to the oven for a further 25 minutes, or until the cheese has melted and the egg has set.