Wild mushrooms are becoming increasingly readily available in our grocers and supermarkets. The variety also seems to be growing Oyster mushrooms, ceps, trompettes de la mort and chanterelles can all be used in this tart, as a mixture or just using one type.

If you can’t find fresh wild mushrooms, you should have no problems locating some dried wild mushrooms. These just have to be soaked in cold water until they soften, then you can use them as the fresh ones. Keep the soaking water, sieve it to remove any impurities, then boil it until reduced. This reduced liquor will increase the wild mushroom flavours.

The tart eats very well with a green salad and a dressing made with olive oil and chopped black olives and chives.