This simple tart combines soft, earthy mushrooms and crisp, flaky puff pastry, bound together with rich baked eggs in the filling. It’s quick to prepare, looks impressive and works as a light lunch, starter or snack.
Preparation time
10 minutes
Cook time
35 minutes
Serves
2
Ingredients
- 300g mixed wild or cultivated mushrooms
- 2 large shallots, halved and finely sliced
- 1 tbls of olive oil
- 15g butter
- 2 garlic cloves, peeled and finely sliced
- A small bunch of chives, finely chopped
- The leaves from a small bunch of parsley, chopped
- 325g sheet of Dorset Puff Pastry
- 2 Respectful eggs (plus 1 beaten egg for brushing the pastry)
- Salt and freshly ground black pepper
Method
- Preheat the oven to 180°C.
- Clean, trim, and cut the mushrooms into roughly 1cm thick slices.
- Heat the oil and butter in a frying pan and when it’s bubbling away add the sliced shallots. Cook, stirring regularly for 4 – 6 minutes. Don’t let them catch or burn. Add the mushrooms along with a good pinch of salt and plenty of black pepper. Continue to cook until they soften and release their liquid. Stir in the garlic and cook for another 2–3 minutes, or until the liquid has evaporated. Stir in the parsley and half the chopped chives.
- Unroll puff pastry sheet and place on a lined baking sheet. Spoon the mushroom and shallot mixture evenly over the pastry, leaving a 2cm border around the edge. Brush the pastry edge with the beaten egg and place the tart in the middle of the hot oven. Bake for 20–25 minutes, or until the pastry is puffed and golden.
- At this point remove the tart from the oven and make 2 small hollows in the mushroom filling, carefully crack in the eggs. Season their tops lightly and scatter over the remaining chives.
- Return the tart to the oven and bake for a further 4 – 6 minutes or until the egg whites are just set but the yolk is still runny (or longer if you prefer it firm).
- Serve hot or warm, with a simple green salad on the side.
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