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