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10 65mins

Mushroom and Feta Tart by Kirsten Tibballs

Ingredients

TO MAKE THE PASTRY
  • 190g unsalted butter, cubed
  • 15g brown sugar
  • 20g egg yolks
  • 1 ½ tsp salt
  • 50mL water
  • 250g plain flour
TO PREPARE THE MUSHROOMS
  • 150g small cap mushrooms
  • 150g Swiss brown mushrooms
  • 100g oyster mushrooms
  • 1 red onion
  • 3 garlic cloves
  • 1 Tbsp olive oil
  • 50g unsalted butter
  • 5 sprigs of thyme
  • salt and pepper to taste
  • 180g baby spinach leaves
TO MAKE THE CREAM FILLING
  • 180mL Bulla Crème Fraîche
  • 200mL Bulla Thickened Cream
  • 6 egg yolks
  • pinch of ground nutmeg
  • salt and pepper
  • mushroom filling (above)
  • 80g feta
TO SERVE
  • Bulla Crème Fraîche

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.

Ingredients

TO MAKE THE PASTRY
  • 190g unsalted butter, cubed
  • 15g brown sugar
  • 20g egg yolks
  • 1 ½ tsp salt
  • 50mL water
  • 250g plain flour
TO PREPARE THE MUSHROOMS
  • 150g small cap mushrooms
  • 150g Swiss brown mushrooms
  • 100g oyster mushrooms
  • 1 red onion
  • 3 garlic cloves
  • 1 Tbsp olive oil
  • 50g unsalted butter
  • 5 sprigs of thyme
  • salt and pepper to taste
  • 180g baby spinach leaves
TO MAKE THE CREAM FILLING
  • 180mL Bulla Crème Fraîche
  • 200mL Bulla Thickened Cream
  • 6 egg yolks
  • pinch of ground nutmeg
  • salt and pepper
  • mushroom filling (above)
  • 80g feta
TO SERVE
  • Bulla Crème Fraîche