Food&drink HEADING
Mushroom, walnut and goats cheese tart. Janice Heskett - Bath Deli Co.
INGREDIENTS
1 recipe short crust pastry; 250g plain flour Pinch of salt
125g unsalted butter, chilled and chopped
2-3 tablespoon chilled water 1 onion thinly sliced 40g butter 2 garlic cloves, finely chopped 1 tablespoon chopped fresh rosemary
500g mushroom, portobello and chestnut, sliced
1 large unwaxed lemon, finely grated zest and juice 3 large free range eggs, beaten 250g rosary goats cheese, softened 100g coarsest chopped walnuts Sea salt and freshly ground black pepper
A deep fluted tart tin, 25 cm diameter, baking parchment and baking beans.
Short crust pastry: Sift the plain flour and pinch of salt into a food processor, add the chilled and chopped butter and process for 30 seconds until the mixture looks like breadcrumbs, add chilled water table spoon at a time and process for 10 seconds to bring pastry together. Kneed
lightly on a floured surface. Shape into a flattened ball, wrap in cling film and chill in the fridge for at least
30 minutes before rolling out.
Note on pastry: in the winter I prefer the hand method of pastry making as you get a better feel for the amount of water to add, but, less handling of pastry gives a shorter pastry and in this heat I find a processor works best.
Preheat oven to 200 degrees centigrade, 400 Fahrenheit, gas mark 6
When pastry chilled roll it thinly on a floured surface, use to line the tart tin. Remember to prick the base before covering with baking parchment and baking beans. Bake in preheated oven for 10-12 minutes, remove paper and beans and return to oven for further 8 minutes.
While tart case cools melt the butter in a frying pan, add onions and garlic fry on moderate heat until onions are softened, try not to colour the onions. Stir in rosemary and add mushrooms, add juice and zest of lemon. The aroma is amazing at this point.
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Season well with rock salt and ground pepper and heat until mushrooms cooked and liquid evaporates. Let cool slightly.
Beat together the eggs and half the goats cheese, season well and then add to mushroom mixture, stir well then pour mixture into cooled tart case. Dot the remaining goats cheese over the surface then sprinkle the chopped walnut all over.
Bake tart for 20-30 minutes until set and golden on top.
Equally good warm or cooled, service with tomato salad and rocket.
A delightful summer meal...
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