Wild Mushroom Tart

Name: Wild Mushroom Tart
Ingredients: salt and pepper; chopped chives, to garnish (optional); 450g/1 lb assorted wild mushrooms, such as chanterelles, horns of plenty, hedgehog mushrooms and ceps; handful of flat leaf parsley; 125g/4½oz unsalted butter; 2 garlic cloves; 450g/1 lb ready-rolled puff pastry

Preparation info

Difficulty
Easy

Appears in

Keep it Simple

By Alastair Little and Richard Whittington

Published 1993

About

This recipe was stolen from Simon Hopkinson at Bibendum, who does an extraordinary version using fresh ceps only.

Ingredients

450g/1 lb assorted wild mushrooms, such as chanterelles, horns of plenty, hedgehog mushrooms and ceps

Starter
Vegetarian

Method

Mise en Place

First prepare the mushrooms: detach the stalks if necessary, and cut off and discard the earthy ends. Wipe the caps with a damp cloth, but do not wash or immerse in water - which they absorb like sponges. Peel the stalks, but not the caps. If very large, slice into pieces.

Make the garlic butter, cut the butter into small pieces. Peel, crush and finely chop the g