Mushroom Tart with Yorkshire Blue Rarebit

Truffled Mushroom and Spinach Tart with Yorkshire Blue Rarebit, Poached Guinea Fowl Egg and Cobnut Dressing

banner

Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

On The Menu: Seasonal Recipes for a Culinary Life

On The Menu

By James Mackenzie

Published 2011

  • About

When available, I use guinea fowl eggs to finish this dish. They’re a tasty little egg about the same size as a bantam egg, but a small hen egg is a perfect alternative. Cobnuts, a variety of hazelnuts, also known as filberts or Kentish cobnuts, are at their best when the season starts in September.

They’re little juicy fresh nuts, which also go really well with fish. I’m lucky enough to have my very own tree in the garden, which yields a small harvest each year.

Ingredients

  • 500 g butter puff pastry
  • 1 egg yolk
  • 1 large white onion
  • 1 clove garlic
  • rapeseed oil
  • 100 g butter
  • 300 g wild mushrooms
  • 2 large field mushrooms
  • fresh thyme
  • 1 bag spinach, washed
  • 50 g fresh parmesan, grated
  • white truffle oil
  • salt & pepper

    Method

    Pre-heat the oven to 180°C/gas mark 4.

    Roll out the puff pastry and cut 4 even circles out and place on a flat baking tray, score the edge about 1cm in and brush with egg yolk. Rest in the fridge for about 30 minutes, then bake in the oven at 180°C/gas mark 4 for 20-30 minutes until crisp and golden brown. When cooked, place the pastry on a cooling rack.

    Peel, halve and thinly slice the onion, place in a large frying pan with the crushed garlic, sauté in a little oil and butter, without colouring. Trim and clean the wild mushrooms and chop the field mushrooms. Turn up the heat and add 300 g of the wild mushrooms and all of the field mushrooms, cook for 2 minutes and then add some fresh chopped thyme and the spinach, cook until the spinach just starts to wilt and then remove from the heat, add the parmesan and a few drops of truffle oil, season with salt and pepper. Put the mix into a colander to drain any excess liquid.

    For the rarebit, you can use a thermomix if you have one as I think it makes the perfect rarebit. Heat the beer and cheese, mustard and Worcester sauce in the thermomix for 3 minutes at 90° on speed 4, add the eggs, flour, breadcrumbs and seasoning and heat at 90° for a further 5 minutes on speed 4. Place in a container and cool. Without a thermomix, put the beer, cheese and mustard in a saucepan, heat through until melted and then add the flour and breadcrumbs, cook on a medium heat for 4-5 minutes, then remove from the heat. Beat in the eggs, Worcester sauce and seasoning and set aside to set. The rarebit can be made well in advance as it will keep in the fridge for a few days.

    Make the tarts by making a well in the middle of each pastry case, and then filling with the mushroom mix. Press a spoonful of the rarebit out into your hand and put it on top of the mushroom. Place the tarts on a baking tray and cook in the oven at 180°C/gas mark 4 for 10-15 minutes.

    Poach the eggs in boiling water with a drop of white wine vinegar. Sauté 200 g wild mushrooms in some oil and the butter with the cobnuts and finish with some freshly chopped parsley.

    To serve, place an egg on top of each tart in the centre of a plate, and finish with the cobnuts and slices of fresh truffle around the plate (if using).