Mushroom Tart with Yorkshire Blue Rarebit

Name: Mushroom Tart with Yorkshire Blue Rarebit
Yield: Serves 4
Ingredients: 30 g fresh white breadcrumbs; 4 guinea fowl eggs; white wine vinegar; fresh truffle (optional); 200 g wild mushrooms; 50 g butter; 100 g shelled cobnuts; fresh parsley; 15 g flour; 500 g butter puff pastry; rapeseed oil; 1 clove garlic; 1 large white onion; 1 egg yolk; fresh thyme; 2 large field mushrooms; 300 g wild mushrooms; 100 g butter; salt & pepper; white truffle oil; 50 g fresh parmesan, grated; 1 bag spinach, washed; 100 g Yorkshire blue cheese; 75 ml dark beer, or stout; Worcester sauce; 1 egg; 250 g mature cheddar; 1 tblsp English mustard

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

Preparation info

Serves
4

Difficulty
Medium

Appears in

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.