Wild Mushroom Tart

Name: Wild Mushroom Tart
Yield: Serves 6
Cuisine: Australian
Ingredients: 12 golden shallots, chopped; 100 g (3½ oz) butter; 1 kg (2 lbs) mixed wild mushrooms (cèpes, slippery jacks, morels, champignons, etc) cut into 3-5 cm (1-2 in.) pieces; 4 garlic cloves, crushed; 1 kg (2 lbs) mixed wild mushrooms (cèpes, slippery jacks, morels, champignons, etc) cut into 3-5 cm (1-2 in.) pieces; 1 kg (2 lbs) mixed wild mushrooms (cèpes, slippery jacks, morels, champignons, etc) cut into 3-5 cm (1-2 in.) pieces; 1 kg (2 lbs) mixed wild mushrooms (cèpes, slippery jacks, morels, champignons, etc) cut into 3-5 cm (1-2 in.) pieces; 1 kg (2 lbs) mixed wild mushrooms (cèpes, slippery jacks, morels, champignons, etc) cut into 3-5 cm (1-2 in.) pieces; 1 tablespoon chopped fresh marjoram; 1 teaspoon fresh thyme leaves; 3 tablespoons roughly chopped Italian parsley; 1 tablespoon chopped fresh basil; salt and freshly ground pepper; salt and freshly ground pepper; 1 egg; 6 x 15 cm (6 in.) discs of puff pastry; 1 cup diced tomato, peeled and seeded; ¼ cup (60 mL/2 fl oz) light (single) cream; 155 g (5 oz) Roquefort or Meredith Blue cheese, diced; 155 g (5 oz) Roquefort or Meredith Blue cheese, diced

Preparation info

Serves
6

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

Ingredients

100 g (3½ oz) butter
12 golden shallots, chopped

Oceania
Australia
Vegetarian
Pie

Method

Melt the butter in a deep frying pan or skillet over a medium heat, and cook the shallots for 2 minutes. Add the garlic, then increase the heat and add the mushrooms, tossing them continually. Add the herbs and season with salt and pepper. Allow to cool. (This section may be prepared in advance.)

Prick the discs of pastry all over with a fork. Whisk the egg into the cream. Brush the dis