Mushroom and Feta Tart by Kirsten Tibballs

Cooking Directions

• To make the pastry, In the bowl of a stand mixer add the butter and sugar and combine until smooth.
• Add the egg yolks and salt and combine before adding in approximately a third of the water.
• Once combined add the flour and mix until incorporated.
• Lastly, add the remaining water and mix until combined.
• Wrap the pastry in plastic wrap and refrigerate for 20 minutes.
• Preheat oven to 170˚C and prepare a 250mm round tart tin by spraying the bottom and sides with oil.
• Roll the pastry out to 2-3mm thick and cut a pastry disk large enough to line the prepared tart ring. Place the pastry into the tart ring, pressing it into the corners.
• Line the pastry with baking paper and fill with baking beads or uncooked rice. Bake the tart shell for 25 minutes.
• Remove the baking weights and baking paper, and then return the tart shell to the oven for a further 15 minutes or until the base is light golden in colour.
• Allow the tart shell to cool.
• To prepare the mushroom filling, Slice the mushrooms and set aside.
• Finely dice the red onion and garlic.
• Heat the oil in a frying pan and sauté the onion and garlic until translucent.
• Add the mushrooms and butter and continue to sauté for a further 3-4 minutes.
• Add the thyme and season with salt and pepper.
• Add the spinach and sauté for 1 minute.
• Remove the thyme and allow mixture to cool.
• To make the cream filling, Preheat oven to 180˚C.
• In a bowl, combine the Bulla Crème Fraiche, Bulla Thickened Cream, egg yolks, nutmeg, salt and pepper.
• Pour the mixture into the base of the tart shell.
• Arrange the mushroom filling on top of the cream filling.
• Crumble the feta over the mushrooms.
• Bake for approximately 35 minutes or until the top is firm to touch.
• Serve each slice with a teaspoon of Bulla Crème Fraiche.