Page 103 - COMING UNSTUCK by Sara tuck
P. 103
mushroom, red
onion & blue
cheese tart
Serves 8 with drinks, Put flour, butter and parmesan in a food processor and whizz
or 4 for lunch just until the mixture resembles fine breadcrumbs. Add egg yolk
and water and pulse until the pastry starts to form big clumps.
Pastry: Tip out onto a lightly floured bench and squish together into
1⅓ cups plain flour a dough round. Cover in plastic wrap and refrigerate for 15
100g (3½ oz) chilled butter, minutes. Have one loose-bottomed 25cm (10 in) tart tin at the
chopped ready. Roll pastry out on a lightly floured bench a little larger
¼ cup (25g, 1 oz) grated than tin. Press into the tin, patch and trim and pop back in the
parmesan fridge while you prepare the rest of your ingredients.
1 egg yolk
1-2 tbsp chilled water Slice large mushrooms and halve smaller ones. Heat oil in a large
frying pan over a medium-high heat and cook mushrooms, with
550g (1¼ lb) mushrooms a good seasoning of salt and pepper, in batches until plump and
(I use a mix of field, swiss bursting with flavour. Add Marsala to last batch then return
and portobello) first-cooked mushrooms back to the pan and cook a further
3 tbsp olive oil 2 minutes. Set aside to cool. Whizz cream cheese, parmesan,
sea salt & freshly ground pepper whole egg, egg yolk, thyme and garlic in a food processor.
1 tbsp Marsala or sherry
250g (9 oz) chopped cream Preheat oven to 180˚C (350˚F). Cut a circle of baking paper
cheese, at room temperature a little bigger than the tart tin. Prick the pastry base lightly
½ cup (50g, 1¾ oz) grated with a fork, top with the baking paper and fill with baking
parmesan beans or raw rice. Cook for 12 minutes, then remove baking
1 egg paper and weights and pop back in the oven for a further
1 egg yolk 10 minutes until the tart case is lightly golden. Fill with cream
1 tsp fresh thyme leaves, cheese mixture and top evenly with caramelised onion, then
plus a few sprigs to garnish mushrooms. Break blue cheese into chunks and dot over the
1 clove garlic, crushed tart. Cook a further 25-30 minutes until the filling is set and
1⅓ cup caramelised onions mushrooms and pastry are golden. Sprinkle with sea salt,
(see p228) a grinding of black pepper and a few sprigs of thyme, then serve
100g (3½ oz) blue cheese with drinks or a green salad for lunch
(use feta or brie if you prefer)
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